Pasta alla'assassina
This is a unique way to serve pasta, but this pasta alla'assassina is one killer meal!
Servings: 4
Ingredients
- 1 L water 4 cups
- 150 g tomato paste 5oz
- ¾ cup extra virgin olive oil garlic confit oil
- 20 garlic confit cloves or two raw garlic cloves, minced
- 1 teaspoon chili flakes dried
- 300 g spaghetti 10oz
- 300 g passata 10oz
- salt + pepper
- parmesan to serve
Instructions
- On a high heat, bring the water to the boil then stir in the tomato paste with a generous amount of salt. Cook for 5 – 7 minutes then take off the heat.
- In a cast iron or large heavy based skillet pan on a medium - high heat, add the olive oil to the pan. Once the olive oil is heated, add the garlic and chili flakes and cook for 30 seconds, ensuring you are stirring often to avoid the garlic from burning.
- Add the pasta to the pan and coat it in the olive oil, garlic and chili. Push down on the pasta with the back of wooden spoon. Leave to cook for 5 minutes or until slightly charred on the bottom.
- Once the pasta begins to char, add the passata to the pan with the pasta and coat the pasta in the passata. Cook for an additional 2 - 4 minutes or until the passata is bubbling. Roll over the pasta and cook for an additional 2 minutes.
- When the pan starts to look dry, add one ladle of the tomato water. Do not move the pasta. Once most of the water has been absorbed by the pasta, add another ladle and wait for it to be absorbed before adding another ladle. Repeat until half of the tomato water has been used.
- Flip the pasta, it should be very charred on the bottom, and continue to add the tomato water in ladles. Once all of the tomato water has been used and absorbed by the spaghetti, remove the spaghetti from the pan and plate up.
- Serve immediately with an extra sprinkling of chili flakes and grated parmesan or burrata cheese.
