Serves 1
Directions
- 1Heat extra virgin olive oil in a large skillet with garlic and chili flakes.
- 2Add a few glugs of passata di pomodoro and simmer vigorously to reduce.
- 3Add dry spaghetti and top it with about a cup of broth made with tomato paste and water.
- 4Let the strands sit in the bubbling liquid to drink it up and start to soften.
- 5Then, ladle in more broth each time the pan threatens to dry out.
- 6Keep adding broth turning the spaghetti over and reducing the sauce until the strands are cooked through.
- 7Finally, increase the heat so the pasta at the bottom of the pan crisps, caramelizes, and scorches.
- 8Pull the spaghetti from the stove, twirl it onto a plate, and adorn the deliciously, deeply satisfying tangle with a drizzle of your very best extra virgin olive oil.
Ingredients
- 0 extra virgin olive oil
- 0 garlic
- 0 chili flakes
- 0 passata di pomodoro
- 0 dry spaghetti
- 1 cup broth made with tomato paste and water
Equipment
large skillet
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