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Spaghetti all'Assassina (Killer Spaghetti)
35 minPara 2Nutri-Score C€
C
35 min
35 minSpaghetti all'Assassina (Killer Spaghetti)
receta de
Stephen Cusato
@notanothercookingshow
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
spaghetti (dry)Cereales200 g
tomato passata (or crushed tomatoes)Despensa400 ml
garlic (cloves, thinly sliced)Frutas y verduras3 piezas
chili flakes (or fresh chili, chopped)Especias3 g
olive oilDespensa45 ml- vegetable stock (hot)Despensa500 ml
saltEspecias5 g
parmesan (finely grated)Lácteos30 g
basil (fresh leaves)Frutas y verduras5 g
por ración
Nutrición
628kcal
- Carbohidratos
- 83 g
- Proteínas
- 16 g
- Grasas
- 26 g
lo que usará
Utensilios
Sartén
Cazo
Cucharón
Pinzas de cocina
paso a paso
Preparación
- Paso 1
Build the tomato base
- Warm the olive oil in a wide frying pan over medium heat.
- Add the garlic and chili flakes and fry until fragrant, without browning.
- Pour in the tomato passata, season with salt and simmer gently.
- Paso 2
Toast the spaghetti
- Add the dry spaghetti to the pan and toss to coat in the tomato sauce.
- Toast the pasta, turning it often, until the strands are lightly browned and smell nutty.
- Paso 3
Cook like a risotto
- Ladle in the hot stock a little at a time, stirring and turning the spaghetti.
- Keep adding stock as it is absorbed, letting the pasta cook in the sauce.
- Continue until the spaghetti is al dente and the sauce is thick.
- Paso 4
Let it burn
- Increase the heat and press the spaghetti into the pan in an even layer.
- Let the bottom caramelize and char slightly, then turn the pasta and repeat on the other side.
- Paso 5
Finish and serve
- Taste and adjust the salt.
- Serve straight from the pan with grated parmesan and fresh basil.