Spaghetti all'Assassina

Method

1. Bring a pot of water to a boil. Add coarse salt, a generous spoonful of tomato concentrate, and optional basil and parsley to create a red broth.
2. In a large iron skillet, heat extra virgin olive oil over low heat. Add grated garlic and fry gently without burning.
3. Add tomato passata and cook, stirring occasionally, until the sauce begins to stick to the bottom of the pan.
4. Add dried chili pepper (to taste).
5. Add the spaghetti directly into the pan with the sauce. Stir well to coat the pasta.
6. Gradually ladle in the tomato broth as the pasta cooks, adding more liquid as needed. Let the pasta stick to the bottom occasionally to create crispy, charred bits.
7. Rotate the pan to distribute heat evenly, especially on induction hobs.
8. Continue cooking until the spaghetti are al dente, deeply red, and have some crispy edges.
9. Serve directly from the pan or on plates. Optionally sprinkle with grated pecorino Romano and a drizzle of olive oil.