Serves 1
Directions
- 1Bring water to a boil in a pot.
- 2Add tomato passata to the boiling water.
- 3Add tomato paste to the pot.
- 4Add salt to the pot and mix.
- 5Set aside the broth.
- 6Heat a generous amount of olive oil in a wide frying pan.
- 7Add garlic and chili pepper to the hot olive oil.
- 8Add tomato sauce to the pan.
- 9Lay the pasta right on top of the sauce in the pan, making sure it lays flat.
- 10Let the pasta burn and get crispy without touching it.
- 11Start adding the broth gradually to the pasta in the pan.
- 12Gradually add the broth until the pasta is fully cooked, flipping it as needed.
- 13Plate the spaghetti.
- 14Finish it off by topping with a creamy burrata.
Ingredients
- 1 pound spaghetti
- 1 can peeled crushed tomatoes
- 2 tablespoons tomato paste
- 100 g tomato passata
- 2 garlic cloves
- 3 dried chili peppers
- 1 generous amount Olive oil
- 1 to taste Salt
- 1 Burrata con panna
Equipment
potwide frying pantongsladleplate
Tips
- Don't stir the pasta after laying it in the pan to allow it to burn and get crispy.
- Gradually add the broth and let the pasta absorb the liquid slowly, crisping and cooking without ever fully boiling.
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