Spaghetti all'assassina

Step 1/3

• 800 ml water
• 4 tbsp tomato paste
• salt
• 4 cloves garlic
• 6 tbsp olive oil
• 1 tsp chili flakes
• 2 tsp Kitchen Stories Pasta Magie seasoning

• pot
• knife
• cutting board
• nonstick pan
• Pasta Magie seasoning

To make the tomato broth, bring water to a boil and add tomato paste, mix to combine. Season with salt and pepper and keep warm over low heat. Peel garlic and grate finely. In a large, non-stick frying pan, heat olive oil over medium-high heat, then add garlic, chili flakes and Pasta Magie seasoning. Mix to combine.

Step 2/3

• 300 g tomato purée (passata)
• 200 g spaghetti

When garlic is golden brown, add tomato purée and let it simmer for approx. 2 min. Then add spaghetti and let it cook in the sauce for approx. 3–5 min until the sauce caramelizes and you can see dark and crispy spots on the pasta.

Step 3/3

• 10 g parsley

Gradually add some of the tomato broth prepared in the first step to the pasta, let it simmer while stirring occasionally. Repeat 3 or 4 times when pasta absorbs the liquid, until the pasta is cooked until al dente. Finely chop the parsley. When the pasta is ready, garnish with parsley and season.

Enjoy your meal!