OMGoodness how I loved this!!
Spaghetti All’assassina Cook’s Illustrated
Serves 4; time 1 ¼ hours
Whisk water, tomato paste, and sugar together in medium saucepan. Bring to simmer over med-high heat, then reduce heat to low to keep tomato broth warm.
Heat 1/3 cup oil, garlic and pepper flakes in 12” nonstick skillet over medium heat. Cook, stirring frequently with long-handled rubber spatula, until garlic is golden brown, about 2 minutes. Stir in passata and salt. Cook, stirring frequently, until sauce thickens and oil around edges of skillet begin to sizzle, about 4 minutes.
Add pasta in even layer and increase to medium-high. Add 1 cup tomato broth and cook, pushing between pasta strands frequently with edge of spatula to prevent clumping, until broth has been mostly absorbed by pasta and sauce around edges of skillet begins to sizzle, 4 to 5 minutes. Add 1 cup broth and cook, shaking skillet occasionally and continuing to prod pasta strands with spatula, until broth has been mostly absorbed and sauce begins to sizzle, 5 to 7 minutes.
Using 2 thin spatulas, gently flip half of pasta so bottom is on top and spread into even layer. Repeated with remaining half of pasta. Add 1 cup broth and cook, continuing to shake skillet and prod pasta, until broth has been mostly absorbed and sauce begins to sizzle, 5 to 7 minutes. Add 1 cup broth and repeat cooking until sauce begins to sizzle, 5 to 7 minutes. Repeat dividing and flipping pasta.
Add 1 cup broth and repeat cooking until sauce begins to sizzle, 5 to 7 minutes. Pasta should be firm but cooked through. If not, add remaining 1 cup broth, ½ cup at a time and continue to cook, checking frequently, until past is cooked through.
Increase heat to high and cook pasta, without moving it, until underside is deeply browned and crisp and some strands are beginning to char, 3 to 5 minutes. Removed skillet from heat, drizzle with remaining 2 Tbsp oil, and serve immediately.
Spaghetti All’assassina Cook’s Illustrated
Serves 4; time 1 ¼ hours
- 6 cups water
- ¼ cup tomato paste
- 1 tsp sugar
- 1/3 cup plus 2 Tbsp extra virgin olive oil, divided
- 2 garlic cloves, mince
- ½-3/4 tsp red pepper flakes
- 1 cup tomato passata
- 1 ¾ tsp. table salt
- 12 oz. spaghetti
Whisk water, tomato paste, and sugar together in medium saucepan. Bring to simmer over med-high heat, then reduce heat to low to keep tomato broth warm.
Heat 1/3 cup oil, garlic and pepper flakes in 12” nonstick skillet over medium heat. Cook, stirring frequently with long-handled rubber spatula, until garlic is golden brown, about 2 minutes. Stir in passata and salt. Cook, stirring frequently, until sauce thickens and oil around edges of skillet begin to sizzle, about 4 minutes.
Add pasta in even layer and increase to medium-high. Add 1 cup tomato broth and cook, pushing between pasta strands frequently with edge of spatula to prevent clumping, until broth has been mostly absorbed by pasta and sauce around edges of skillet begins to sizzle, 4 to 5 minutes. Add 1 cup broth and cook, shaking skillet occasionally and continuing to prod pasta strands with spatula, until broth has been mostly absorbed and sauce begins to sizzle, 5 to 7 minutes.
Using 2 thin spatulas, gently flip half of pasta so bottom is on top and spread into even layer. Repeated with remaining half of pasta. Add 1 cup broth and cook, continuing to shake skillet and prod pasta, until broth has been mostly absorbed and sauce begins to sizzle, 5 to 7 minutes. Add 1 cup broth and repeat cooking until sauce begins to sizzle, 5 to 7 minutes. Repeat dividing and flipping pasta.
Add 1 cup broth and repeat cooking until sauce begins to sizzle, 5 to 7 minutes. Pasta should be firm but cooked through. If not, add remaining 1 cup broth, ½ cup at a time and continue to cook, checking frequently, until past is cooked through.
Increase heat to high and cook pasta, without moving it, until underside is deeply browned and crisp and some strands are beginning to char, 3 to 5 minutes. Removed skillet from heat, drizzle with remaining 2 Tbsp oil, and serve immediately.