Spaghetti all'Assassina

Method

1. Bring a large pot of water to a boil. Add a generous handful of coarse salt.
2. Add a small amount of tomato (a few peeled tomatoes and a spoonful of tomato paste) to the water to give it color.
3. In a separate large pan, heat a generous amount of olive oil over medium heat.
4. Add a generous amount of chili pepper and a few cloves of garlic. Sauté until the garlic is golden.
5. Add 1-2 canned peeled tomatoes to the pan and crush them. Cook for a minute.
6. Remove the garlic cloves from the pan.
7. Place the raw spaghetti directly into the pan, arranging them side by side like soldiers.
8. Cook until the spaghetti start to stick together, then use a fork to lift and separate them.
9. Add a small amount of broth (vegetable or chicken) and continue cooking without stirring, allowing the pasta to caramelize and create a 'bruscata' effect.
10. Gradually add more broth as needed, cooking until the spaghetti are al dente and the bottom is slightly burnt. Total cooking time about 6-7 minutes.
11. Serve immediately.