By kpfoodheaven Posted on

Assassin’s Spaghetti

Since I came across this recipe, it’s made very often at home for when we want some comfort food. Following my ethos of reducing use of canned food as much as possible, I make my own tomato puree that is then used to cook the spaghetti in. It requires minimal ingredients but delivers maximum flavour. How does this differ to regular spaghetti? It uses the risottatura cooking technique that cooks pasta like risotto instead of boiling it separately and adding it to the sauce

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Total cook time: 50 minutes

Servings: 2

Ingredients

  • 150 gms dried spaghetti
  • 6-7 medium tomatoes (puréed)
  • 5-6 garlic cloves (chopped)
  • ½ onion (chopped)
  • 3 tbsp tomato concentrate
  • 2-3 dried red chillies(chopped) (Can also use red chilli flakes)
  • 7-8 basil leaves
  • 3 tbsp olive oil
  • 3 tbsp grated cheese (I’ve used cheddar)
  • 350 ml water
  • Salt to taste
  • Pepper to taste

Method

  1. Heat about 1½ tbsp olive oil in a pan
  2. Once hot, add ⅓ of the chopped garlic followed by the puréed tomatoes, salt and 1.5 tbsp tomato concentrate
  3. Bring the mix to a boil
  4. Cover and let it cook for 15-20 minutes until about halves in quantity and keep side

5. Heat 350 ml of water in another pan and bring to a boil

6. Add 1.5 tbsp of tomato concentrate, mix and keep aside

7. In another pan, heat 1.5 tbsp olive oil

8. Once hot, add the rest of the chopped garlic, chillies and chopped onions

9. Add salt and pinch of sugar and sauté the onions until translucent

10. Add the cooked tomato mixture followed by the spaghetti and mix to submerge the spaghetti in the mixture

11. Add 2-3 ladles of the water mixture

12. Cover and let it cook until the spaghetti begins to stick to the pan and char slightly

13. At this point add more of the water mixture and continue to do so until the pasta is boil (should take about 15-20 minutes)

14. Once the pasta is cooked al dente, add the basil and adjust the seasoning

15. Top with cheese, mix and enjoy hot!

Hope you enjoy this!

Payal

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