Enzo's Spaghetti all'Assassina
Equipment
- 1 Saucepan
- 1 Wide flat bottomed frying pan
Ingredients
For the Tomato Sauce
- 800 g Tin of Whole Plum Tomatoes
- 4 Tbsp Extra Virgin Olive Oil
- 2 Cloves Garlic, thinly sliced
- Pepperoncino flakes (red chili flakes) to taste
- 500 g Long spaghetti like pasta
For the Tomato Broth
- 400 ml Water (enough to cook pasta)
- 3 Tbsp Tomato puree
- 2 Pinches of Salt
Instructions
Prepare the Tomato Sauce
- In a frying pan over medium heat, add some good glugs of olive oil, the garlic and pepperoncino (chili pepperflakes), sauté briefly until aromatic.
- Add the tin of tomatoes. Chop with a knife and ook down until the tomatoes soften and start to form a sauce, about 10-15 minutes. If you like, you can blend it a little for smoother texture, or leave it more pulpy and rustic.
Prepare the Tomato-purée “Broth”
- In a separate pot, warm the water, then stir in the tomato purée until dissolved and lightly seasoned with salt.
- Keep this warm and ready to add.
Cooking the Spaghetti
- Use a wide, heavy pan (so pasta can lay flat). Add a little olive oil, let it heat.Add the pasta dry (or partially so) into the pan, and pour in a bit of your fresh tomato sauce so the base is coated. Let the pasta sit so the bottoms begin to get a little caramelised or browned.
- Then gradually add ladles of alternate sauce and the warm tomato-purée broth (from step 2), letting the pasta absorb the liquid as you go — similar to a risotto technique. Continue until the pasta is cooked al dente and the sauce is thick and clinging. The bottom may have bits of crispy browned pasta (that’s expected).
Finish & Serve
- Once pasta is done, serve immediately. Drizzle with extra virgin olive oil. Grate fresh black summer truffle over each serving for your special outdoor version.
