INGREDIENTS
FOR 2 PEOPLE
4 oz Rummo Spaghetti No. 3
5 T double concentrate tomato paste
9 oz tomato purée (about 1 cup)
2 chopped chili peppers (or 2 tsp flakes)
1 garlic clove
3 cups water
1 T extra virgin olive oil
DIRECTIONS
First, make tomato broth: set water to boil. When it starts to simmer, add tomato paste and stir to dissolve. Keep it simmering. Meanwhile, chop the garlic and chili pepper and saute in olive oil in a cast iron pan wide enough to fit the spaghetti lengthwise. Add tomato purée (not the broth) and stir briefly. Add the Spaghetti directly into the pan, allowing it to sort of “fry” in the sauce. Turn gently to brown on all sides. After a minute, season with salt and add a couple ladles of simmering broth. When the broth is evaporated and absorbed, let the pasta sear and crisp for about 10 seconds more before adding the next bit of broth. Repeat as many times as necessary, adding more broth until the pasta is cooked. Now and then, turn the spaghetti gently to give it that signature crisp on all sides. Once ready, remove form heat and serve. Ready to enjoy!