Spaghetti all'Assassina: The Pasta You're Supposed to Burn

Combine the passata, tomato concentrate, and water in a jug. Season generously with salt — it should taste like well-seasoned, thin tomato soup. Set beside the stove; you'll be ladling from it throughout.

Pour the olive oil into a large cast-iron skillet (28–30 cm) or heavy stainless pan. Heat over high until shimmering and very hot — 2 to 3 minutes.

Add the crushed garlic and whole peperoncini. Fry, stirring, for 30–45 seconds until garlic is golden and fragrant. Remove the garlic if you prefer milder background flavor; leave the chili.

Add one ladle (~120 ml) of tomato broth directly to the hot oil. It will spit; stand back. Let it sizzle and reduce for 20 seconds.

Lay the dry, uncooked spaghetti into the pan — do not pre-cook or pre-soak it. Press it flat into the tomato base with tongs and leave it undisturbed for 60 seconds.

When the first ladle is nearly absorbed and the sizzle shifts to a more intense crackling, add another ladle of broth. Use tongs to rotate and flip the spaghetti so different sections make contact with the pan base.

Continue adding broth one ladle at a time, every 2–3 minutes, letting each addition absorb almost completely. Between ladles, let the pasta sit on the pan base for 30–60 seconds — dark char spots should develop on the spaghetti. This is correct. Do not scrape them off.

Each time you add broth, use a wooden spoon to lift the charred residue from the pan base and work it back into the pasta. That darkened tomato and starch is concentrated flavor.

After 15–18 minutes total cooking time, taste a strand for doneness. The pasta should be tender at the center with charred, slightly crisp patches on the exterior. If it needs more time, add a small splash of broth and continue.

Serve immediately in warm bowls. Spoon any remaining pan oil over the top. No cheese.