Assassin's Spaghetti | Spaghetti all'assassina

Recipe: 1 lb spaghetti 2-3 cloves garlic 1/2 to 1 tsp red pepper flakes or one fresh or dried whole chili pepper 1/2 cup olive oil 4 cups water 1 cup crushed tomatoes for broth plus additional 1 cup 2 tsp salt Basil and parsley In a medium sauce pot add water and 1 cup of crushed tomatoes along with salt, basil and parsley. Turn flame on to medium, set aside. In a large skillet over medium heat, add olive oil and spaghetti, turning spaghetti to coat with the oil. As the spaghetti starts to "toast" or turn color, add garlic and red pepper. Cook until garlic is fragrant. Add 1 cup of crushed tomatoes and toss spaghetti to coat. When tomatoes just begin to overcook or turn dark, start adding tomato broth, 2 ladels at a time. Once broth is absorbed, add additional broth. Continue in this manner until the spaghetti is cooked. During the last 1-2 minutes of cooking ensure the spaghetti browns. Serve with grated pecorino romano and a drizzle of olive oil, if desired. Enjoy!