Pasta all'Assassina

Method

1. Prepare the broth: in a pot, combine tomato passata, tomato concentrate, a pinch of salt, and a pinch of black pepper. Bring to a simmer.
2. Finely chop 2 cloves of garlic.
3. Slice 2 fresh chili peppers into rings.
4. Crumble 3 dried chili peppers (preferably Calabrian) into flakes.
5. Heat abundant olive oil in a large pan. Add the minced garlic, fresh chili, and dried chili flakes. Sauté until fragrant.
6. Add the tomato passata mixture to the pan and bring to a boil.
7. Add 200g of spaghetti directly into the pan, spreading them out. Do not add cooking water yet.
8. Toast the pasta over high heat, stirring occasionally, until it begins to brown and stick slightly. Only add a ladle of the broth when the pasta is very dry.
9. Continue cooking and toasting, adding broth a little at a time as needed, until the pasta is al dente and nicely toasted (not burnt).
10. Turn off the heat and finish with a squeeze of fresh lemon juice to enhance the spiciness. Serve immediately.