Spaghetti All'assassina Italian Pasta

1. Prepare tomato broth by mixing tomato puree, tomato concentrate, and water or stock, then heat it.

2. Heat a large pan over medium-high heat.

3. Add spaghetti dry to the pan and cook without stirring until it begins to stick and brown.

4. Gradually add hot tomato broth to moisten the spaghetti, allowing it to stick and burn slightly between additions.

5. Move the spaghetti sparingly to prevent it from becoming too soft, aiming for a crispy, burnt texture.

6. Continue cooking until the spaghetti is al dente and well-coated with the sauce.

7. Serve immediately

Notes

1. This dish originates from Bari, Italy, in the late 1960s at the restaurant Al Sorso Preferito.

2. It features a unique method of cooking spaghetti directly in the pan to achieve a burnt and crispy finish.