The point of spaghetti all'Assassina is not burned pasta. It is controlled caramelization: raw spaghetti, a wide pan, and hot tomato broth added gradually until the strands char in places without turning bitter.
Gusta spaghetti is useful here because the pasta has the structure to take direct pan cooking. Keep the heat assertive, but taste as you go. Dark and smoky is good. Acrid is not.
Set servings and units first. You can change them anytime.
In a saucepan, whisk the passata, tomato paste, water, and salt. Bring to a simmer and keep hot.
Warm the olive oil in a wide heavy skillet over medium heat. Add the garlic and chili flakes and cook 1 minute, until fragrant.
Add 1/2 cup hot tomato broth to the skillet and let it reduce until glossy.
Lay the dry Gusta spaghetti in the skillet in an even layer. Let it toast undisturbed for 2 to 3 minutes, until the underside begins to darken.
Turn the spaghetti with tongs and add another 3/4 cup hot broth. Cook until mostly absorbed.
Continue adding hot broth by the ladle, turning and pressing the spaghetti against the pan, until the pasta is al dente and charred in places, 14 to 16 minutes total.
Taste a strand. If the dark notes taste bitter, lower the heat and add a small splash of broth. Serve immediately while the crisp edges remain.
You made Spaghetti all'Assassina. Time to eat.
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Use the widest pan you have. Crowded spaghetti steams, while a wide pan lets the tomato reduce fast enough for controlled charring.
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Six Italian regions. Nothing reformulated. Imported direct.
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