SPAGHETTI ALL’ASSASSINA | Searching4Zen

Ingredients

• 320 g spaghetti (12oz) (Finer spaghetti is better.) or Etto Casarecce pasta
• 2 ½ cups of tomato sauce homemade or store-bought
• 2 – 2 ½ tbsp tomato paste/concentrate
• 3 ½ cups water
• 100 ml extra virgin olive oil. (1/2 cup)
• 6 garlic cloves peeled and 4-5 chopped, 1 left whole but rasped minced
• 4 anchovy fillets
• 2 tsp red chili pepper flakes or according to taste or if using TJ’s red chili flakes using only 1 tsp.
• 1-2 tsp sugar optional
• Salt and Pepper to taste
• Grated Parmigiano for serving, mounded on each serving
• Prepare a broth made with water, 2½ cups purée, and plenty of tomato paste and salt, and bring to a boil. According to the academy, the sauce “must be bright red and tasty, but still a broth.”
• Stir the spaghetti as it starts to stick to the bottom of the pan a little, swapping the top layer of noodles for those already glossy from having been stuck to the bottom.
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• Dinner
• Main Dishes
• Pasta
• Yum