Spaghetti all'Assassina

Method

1. Prepare the tomato broth: bring 1.5 liters of water to a boil, add 4 tablespoons of tomato paste and salt. Stir to dissolve.
2. In a large pan, heat olive oil over medium heat. Add sliced garlic and fresh chili. Sauté until garlic is golden.
3. Add the tomato sauce to the pan. Let it sizzle and thicken slightly.
4. Place the dry spaghetti directly into the pan, spreading them out to cover the bottom. Do not stir. Let them cook on high heat until the bottom becomes crispy and golden, about 1 minute.
5. Flip the pasta with tongs to cook the other side.
6. Add a ladleful of the tomato broth. Continue cooking on high heat, adding broth gradually as it evaporates, without stirring too much, to create crispy spots.
7. Halfway through cooking, sprinkle some chopped parsley over the pasta.
8. When the pasta is al dente and has a crispy, slightly burnt texture on some parts, remove from heat.
9. Serve immediately, drizzling with extra virgin olive oil and garnishing with remaining parsley.