Spaghetti all'Assassina

Method

1. Prepare the tomato broth: in a saucepan, combine 1 liter of water, 2 tablespoons of tomato concentrate, and about 100g of tomato passata. Mix well, cover, and bring to a boil. Once boiling, add 12g of coarse salt and cook for 5 minutes. Set aside.
2. Prepare the garlic: take 3 cloves. Smash 2 cloves with their skin on (in camicia). Peel the third clove, cut in half, remove the central germ, and mince finely.
3. In a large pan (preferably iron or stainless steel), add abundant extra virgin olive oil to cover the bottom. Add the 2 smashed garlic cloves and the minced garlic. Turn the heat to low and cook until the garlic is golden brown, being careful not to burn it.
4. When the garlic is golden, add the remaining tomato passata (about 300g) to the pan. Increase the heat to high and stir until the sauce comes to a rolling boil.
5. Remove the whole garlic cloves from the pan (they have released their flavor). Add the spaghetti whole (do not break them) directly into the center of the pan. Let them fry and develop a golden crust on the bottom, stirring occasionally to toast all sides. Be careful not to let them burn (black would be bitter).
6. Once the spaghetti are well toasted and crispy, remove the tomato broth from the heat. Start adding the broth: first, add a ladleful directly over the spaghetti to help release them from the pan.
7. Continue adding the broth, one or two ladles at a time, but only around the edges of the pan (the hottest part). Let each addition be absorbed before adding more. Use a wooden spoon to scrape the bottom of the pan to incorporate the caramelized tomato fond into the pasta.
8. Keep cooking and adding broth, stirring gently without breaking the spaghetti, until the pasta is al dente and the dish is almost dry (not soupy). Taste and adjust salt if needed in the last 2-3 minutes.
9. Serve immediately. The pasta should have crispy parts from the bottom and a soft, flavorful interior.