SPAGHETTI ALL'ASSASSINA INSPIRED BY CLAUDIA ROMEO

For the Garlic Oil

In a small saucepan over low heat, add the oil and garlic. Cook for 45 minutes, or until the garlic is completely soft and tender. Adjust the heat throughout to ensure the garlic does not burn. This will take quite a while.

For the Sauce

While the garlic is cooking, add whole passata to a large saucepan over medium low heat and crush each tomato slowly with a wooden spoon.

Add salt to taste. Stir again to combine and simmer on low for 30 minutes, stirring and breaking down the tomatoes occasionally.

Transfer the cooked down passata to a large container and blend with an immersion blender until smooth.

Return to the pan and reduce on medium low for about 15 minutes

Continue to keep an eye on your garlic, it should be just about finished cooking.

Once the garlic has been blended, add ¼ cup garlic oil to the sauce.

Then stir in the whole sprigs of basil until fragrant, remove from the sauce and set aside.

For the Garlic Oil Continued

Once the garlic is completely soft and tender, transfer the entire mixture to a medium kitchen container and blend with an immersion blender until almost no chunks remain.

Store tightly sealed in the fridge, NOT at room temperature.

For the Spaghetti all'Assassina

Bring 4 cups of water to a boil in a small pot. Reduce to a simmer, then cover with a lid.

In a 12 inch skillet over medium high heat, add the oil and pepperoncino. Cook for 1 minute, or until the red pepper flakes are fragrant and lightly toasted.

Then add the spaghetti and sauté, constantly stirring and flipping the pasta until each piece is golden brown.

Next add the tomato sauce over top and stir. Pay careful attention to the consistency of the pasta until it starts to become more flexible and malleable.

Once the pasta starts to become more malleable, add 1 cup of hot water. Bring to a simmer and reduce, turning the pasta occasionally.

Taste the pasta and ¼ cup increments of additional hot water, as needed. The pasta should not be saucy, but it should not be completely dry at this point.

Once most of the water has evaporated and the bottom of the pasta begins to burn, toss, bringing the burnt parts to the top, and continuously incorporate the noodles into the burnt sauce.

Taste after another 5 minutes of cooking. The pasta should be toasted, lightly al dente, and almost caramelized. The finished dish will be dark in color and sticking to the pan in consistency.

Divide onto plates and serve immediately.