(k0612-0) spaghetti all'assassina
ny-times oct 2023

tomato broth:
2 1/2 3 1/2	c c	red sauce water	mix well and bring to a simmer, reserve
1/4 2 2	c t clv	olive oil red pepper, crushed garlic, sliced	heat in #11 frying pan until garlic starts to light brown then add 1/2 c tomato broth
1	lb	spaghetti	spread lengthwise over the sauce
ladle 1/2 c broth over the pasta, stir 'til all well coated, and cook 3 min or until the broth is absorbed; as the pasta softens, move the strands about so they begin to create an even layer in the skillet. repeat twice using 1 c broth each time the pasta should begin to crackle and sizzle. gently lift the pasta and peek underneath it. there should be crispy, almost burnt pieces. if so, flip the pasta. if not, increase heat a bit until it crisps, then flip and continue 'til the broth is used up if the spaghetti still not al dente, repeat using water as required until it is serve immediately