Description

This unique pasta dish originated in Bari in the Puglia region of Southern Italy. The "killer pasta" refers to the very spicy flavor with a fiery kick. The pasta isn't boiled but cooks directly on the pan's surface, giving it a browned and crispy texture.

Ingredients

• Tomato Broth:
• 2 1/2 c. hot water
• 1 1/2 T. double-concentrated tomato paste (concentrato di pomodoro)
• 1/2 t. salt
• oprional pinch of sugar, if tomatoes are very acidic
• Pasta:
• 6–7 oz. uncooked dry spaghetti
• 3 T. extra virgin olive oil
• 2–3 garlic cloves, smashed
• 1–2 dried whole chili peppers (or 1/2 t. chili flakes, or to taste
• 1/2 c. passata (strained tomato puree)
• salt, to taste
• chopped parsley or basil, for garnish, optional

Steps

1. Spicy Tomato Broth:
2. In a small saucepan or bowl, combine the hot water, tomato paste and salt. Keep it warm on the side. You’ll ladle it in gradually like a risotto.
3. Toast the Spaghetti: