Spaghetti All’Assassina

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Bring the water to the boil in a pot, then add the tomato concentrate and cook for about 10 minutes. Remove from the heat. While it is cooking you can chop the garlic and chilli.

Step 2

In a cast iron skillet, or large pan add 10/15 tablespoons of extra virgin olive oil and heat on high heat. Once hot add the garlic and chilli - fry for 20 seconds then add the tomato passata and cook for 2 to 3 minutes while stirring.

Step 3

Add the spaghetti into the pan by putting it down in a flat, even layer and begin to push the sauce on top of the pasta and cook for about 4 minutes- then roll over your pasta to start cooking the other side.

Step 4

Begin to slowly add the sauce from the tomato concentrate and water into the pan, but don’t move the pasta. Let it sink flat in the pan and cook. Add a little rock salt and a generous amount of pepper into the pan and periodically push the sauce back on top of the pasta while you cook.

Step 5

The pasta should be cooked for a maximum of 8-10 minutes from the moment it is in the pan. Stir the pasta and spread it out around the pan so it starts to toast and get a little extra crunchiness.

Step 6

Put extra virgin olive oil over top of the pasta if needed then remove it from the pan and plate it up. Top with black pepper and a dollop of Stracciatella cheese.