Pasta All'Assassina

Method

1. Prepare the tomato broth: dissolve tomato concentrate in boiling water with a pinch of salt. Set aside.
2. In a large pan, heat olive oil. Grate 2 cloves of garlic and add both fresh and dry chili. Sauté until fragrant.
3. Add the tomato passata and a pinch of salt. Cook over high heat until the sauce thickens and separates from the oil.
4. Add the spaghetti directly to the pan. Stir to coat with the sauce. Do not add water yet.
5. Let the pasta toast and stick to the bottom of the pan without stirring until it starts to char and smoke slightly.
6. Once the pasta is nicely charred, begin adding the tomato broth a little at a time, like a risotto, stirring occasionally.
7. During cooking, add additional pieces of dry chili for extra heat.
8. Continue cooking, adding broth as needed, until the pasta is al dente, crispy on the outside, and chewy. This takes about 3-4 minutes longer than normal pasta cooking.
9. Serve immediately on a black plate, and top with a piece of burrata (or burratina) to balance the spiciness.