Assassin’s Spaghetti
Assassin’s Spaghetti
Ingredients
For the Tomato Paste Broth
- 1 ounce tomato paste, (about 2 tablespoons)
- 4 cups water
- 1/2 teaspoon salt, or to taste
For the Spaghetti
- 1/4 cup olive oil
- 1 head garlic, smashed, peeled, and thinly sliced
- 2 tablespoons dried Calabrian chili peppers, crushed, or more to taste
- 1/2 cup tomato passata, (pureed tomatoes)
- 1/2 teaspoon salt, or to taste
- 1 pound spaghetti
For Garnish
- 3 dried red chili peppers, whole, for garnish
Instructions
- 1
Prepare the tomato paste broth: In a small pot, combine the tomato paste and water. Bring to a gentle simmer over medium heat, stirring until the tomato paste is fully dissolved. Season with 1/2 teaspoon of salt. Keep warm over low heat.
⏱️ 5 min
- 2
Heat the olive oil in a 12-inch cast iron pan over medium-high heat. Add the sliced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
⏱️ 3 min
- 3
Stir in the crushed dried Calabrian chili peppers and cook for another 30 seconds, allowing their aroma to develop.
⏱️ 1 min
- 4
Add the tomato passata to the pan and stir well to combine with the oil, garlic, and chili peppers. Season with 1/2 teaspoon of salt.
⏱️ 2 min
- 5
Carefully place the spaghetti directly into the hot tomato sauce in the cast iron pan, keeping the strands as straight as possible.
⏱️ 1 min
- 6
Using a wooden spoon, gently push the spaghetti down into the pan, ensuring all strands are submerged in the sauce and touching the bottom of the pan. Do not stir or move the spaghetti once submerged.
⏱️ 2 min
- 7
Begin adding the warm tomato paste broth, 1/2 cup at a time, just enough to keep the spaghetti submerged and cooking. Continue to cook, adding more broth as needed, until the spaghetti is al dente, about 10-12 minutes. Avoid stirring during this phase to allow the bottom to char.
⏱️ 12 min
- 8
Once the spaghetti is cooked al dente, use tongs and a wooden spoon to toss and turn the spaghetti in the pan. Allow the spaghetti to sit undisturbed for short periods (30-60 seconds) to develop charred bits on the bottom.
⏱️ 3 min
- 9
Add a splash (about 1/4 cup) of the remaining tomato paste broth to the spaghetti and continue to toss and char for another 2-3 minutes, ensuring more charring occurs.
⏱️ 3 min
- 10
Using a ladle and tongs, carefully plate the spaghetti by twisting it into a neat mound on a white serving plate. Garnish with a few whole dried red chili peppers.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Assassin’s Spaghetti
For the Tomato Paste Broth
- 1 ounce tomato paste, (about 2 tablespoons)
- 4 cups water
- 1/2 teaspoon salt, or to taste
For the Spaghetti
- 1/4 cup olive oil
- 1 head garlic, smashed, peeled, and thinly sliced
- 2 tablespoons dried Calabrian chili peppers, crushed, or more to taste
- 1/2 cup tomato passata, (pureed tomatoes)
- 1/2 teaspoon salt, or to taste
- 1 pound spaghetti
For Garnish
- 3 dried red chili peppers, whole, for garnish
Instructions
- 1
Prepare the tomato paste broth: In a small pot, combine the tomato paste and water. Bring to a gentle simmer over medium heat, stirring until the tomato paste is fully dissolved. Season with 1/2 teaspoon of salt. Keep warm over low heat.
⏱️ 5 min - 2
Heat the olive oil in a 12-inch cast iron pan over medium-high heat. Add the sliced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
⏱️ 3 min - 3
Stir in the crushed dried Calabrian chili peppers and cook for another 30 seconds, allowing their aroma to develop.
⏱️ 1 min - 4
Add the tomato passata to the pan and stir well to combine with the oil, garlic, and chili peppers. Season with 1/2 teaspoon of salt.
⏱️ 2 min - 5
Carefully place the spaghetti directly into the hot tomato sauce in the cast iron pan, keeping the strands as straight as possible.
⏱️ 1 min - 6
Using a wooden spoon, gently push the spaghetti down into the pan, ensuring all strands are submerged in the sauce and touching the bottom of the pan. Do not stir or move the spaghetti once submerged.
⏱️ 2 min - 7
Begin adding the warm tomato paste broth, 1/2 cup at a time, just enough to keep the spaghetti submerged and cooking. Continue to cook, adding more broth as needed, until the spaghetti is al dente, about 10-12 minutes. Avoid stirring during this phase to allow the bottom to char.
⏱️ 12 min - 8
Once the spaghetti is cooked al dente, use tongs and a wooden spoon to toss and turn the spaghetti in the pan. Allow the spaghetti to sit undisturbed for short periods (30-60 seconds) to develop charred bits on the bottom.
⏱️ 3 min - 9
Add a splash (about 1/4 cup) of the remaining tomato paste broth to the spaghetti and continue to toss and char for another 2-3 minutes, ensuring more charring occurs.
⏱️ 3 min - 10
Using a ladle and tongs, carefully plate the spaghetti by twisting it into a neat mound on a white serving plate. Garnish with a few whole dried red chili peppers.
⏱️ 1 min