MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spaghetti All'assassina
Categories: Pasta, Vegetables, Chilies, Cheese
Yield: 6 servings

3 c Hot water
3 c Passata tomato sauce;
- divided
2 tb Tomato paste
1/4 c Extra virgin olive oil; more
- for drizzling
3 cl Garlic; minced
2 ts Crushed red pepper flakes
1 ts Salt
1/2 ts Pepper
12 oz Uncooked spaghetti
Grated Pecorino Romano or
- Parmesan cheese; opt

In a large heatproof container, stir together hot water,
1 cup passata sauce and tomato paste; set aside.

Heat 1/4 cup olive oil in a large nonstick skillet over
medium-high heat. Add garlic, crushed red pepper flakes,
salt and pepper; cook 30-45 seconds or until garlic
begins to brown. Add remaining 2 cups passata sauce.
Simmer 2-3 minutes or until sauce has slightly
thickened, stirring occasionally.

Add spaghetti, pushing it down into the tomato sauce;
spoon sauce over the top. Add in a splash of tomato
broth to just cover the top of the pasta. Bring to a
simmer; reduce heat to medium.

Simmer, without stirring, until the sauce begins to look
slightly dry. Ladle in additional tomato broth, just
enough to barely cover the top of the spaghetti. Repeat
the process of simmering the spaghetti and ladling in
more tomato broth. As it simmers, use tongs to
occasionally push the spaghetti strands apart so they
don’t clump; keep in a layer at the bottom of the
skillet, allowing spaghetti to slightly scorch. After
about 15 minutes, use tongs or a spatula to flip the
spaghetti over, half at a time, allowing the other side
to blacken. Continue simmering; add additional broth
until spaghetti is al dente, about 25-30 minutes total
(if you run out of tomato broth, use a splash of water).
Increase heat to medium-high; cook another 3-4 minutes
or until the bottom is slightly scorched. Remove from
the heat.

Use tongs to twist up portions of the spaghetti;
transfer to serving plates. Add a drizzle of olive oil
to each portion. Sprinkle with grated Pecorino Romano or
Parmesan cheese, if desired. Serve hot.

Nancy Mock, Southbridge, Massachusetts

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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