Spaghetti all'Assassina | Crispy Spicy Italian Pasta

In a small saucepan, bring 800 ml of water to a boil with the tomato paste and fine salt. Keep this tomato broth simmering hot while preparing the pasta.

In a large, heavy-bottomed skillet (preferably cast iron), heat the extra virgin olive oil. Add the finely chopped fresh garlic and sliced red chili pepper, then fry over medium heat for 1-2 minutes until fragrant.

Pour the passata into the skillet, mix with the garlic oil, and simmer for 2 minutes. Lay the dry spaghetti lengthwise directly into the pan in a single layer over the sauce.