Spaghetti all'Assassina | Crispy Pasta from Bari

In a saucepan, combine 700 ml of water with 150 g of tomato passata and 50 g of tomato paste. Add half a teaspoon of sea salt and bring the mixture to a boil over medium heat. Keep this aromatic broth warm throughout cooking.

In a large cast-iron skillet or deep non-stick pan, pour 50 ml of extra virgin olive oil. Add the 3 finely sliced garlic cloves and the finely chopped chili pepper. Sauté over medium heat for 1-2 minutes until the aromas are released, without burning the garlic.

Pour the remaining 150 g of tomato passata directly into the pan and let it sizzle for 1 minute. Place the raw spaghetti directly into the pan, distributing it evenly over the bottom of the pan.