Spaghetti all'assassina
Ingredients
4 persons
- 2 Literature water
- 200 Gram Elvea Doppio Concentrato
- 2 bushes fresh basil
- 6 cloves look, finely chopped
- 4 teaspoons chili flakes
- 300 Gram Elvea Passata Nature
- 2 sniff salt
- 600 Gram spaghetti
Preparation
-
1
Bring a pot with 1 liter of water to a boil. Add the Elvea tomato concentrate along with the basil leaves and mix well together. Add a pinch of salt and continue boiling the broth.
-
2
Put a generous portion of olive oil in the pan let the garlic stew in it. Season with chili flakes, let everything simmer together, stirring well in the meantime. Cover with the passata.
-
3
Place the uncooked spaghetti in the pan, turn up the heat and cook the pasta until golden brown (3-4 minutes). Stir frequently with a pan spatula in the pan so that the pasta remains under the liquid.
-
4
Turn the pasta in 1 whole using tongs and continue baking along the other side (3-4 minutes)
-
5
At the beginning, add 3 large spoonfuls of hot tomato broth. Allow to reduce.
-
6
Cook the pasta slowly like a risotto, gradually adding additional spoonfuls of broth. Always check that the pasta is sufficiently covered in liquid. Keep this process until the pasta is al dente.
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7
Arrange the pasta on a pretty plate and serve.
