| Cuisine: Italian | Type: Main Course | Serves: 4 |
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Source:
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Delish Magazine |
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Attributes:
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Book |
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Comments:
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This is a kind of risotto method for cooking pasta. Don't be afraid to let the spaghetti char a bit. We usually break about 1/2 the spaghetti in half so it covers the bottom of the skillet evenly. |
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Serving Suggestions:
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Top with Parmesan, of course. Nice with a fresh salad. |
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Ingredients:
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5 tbs. EVOO 4 cloves garlic, finely chopped 1 tsp. crushed red pepper flakes 1 tbs. tomato paste 3 cups tomato passata 2 cups (or more) chicken broth 8 oz. spaghetti 1 tsp. salt |
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Instructions:
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1. In a large 10" to 11" skillet over medium-low heat, heat oil. Add garlic and red pepper flakes and cook, stirring, until garlic begins to soften and oil turns a little golden from the flakes, 2 to 3 minutes. Add tomato paste and cook, stirring, until garlic is lightly golden and tomato paste breaks up into tiny clusters, about 1 minute. 2. In a medium bowl, combine passata and broth. Increase heat to medium-high. Lay spaghetti flat in the skillet. Add 1 cup tomato broth and cook, undisturbed, until liquid evaporates, leaving a thickened paste on the bottom and around spaghetti, 4 to 5 minutes. 3. Using a metal spatula, unstick spaghetti from skillet as it begins to burn or char on one side. Add salt and 1 cup tomato broth and continue to cook, stirring frequently, until liquid is nearly evaporated and turns into a thickened sauce, 4 to 5 minutes. Gradually continue to add tomato broth and cook, stirring occasionally, until spaghetti is al dente, charred, and sauce adheres to the pasta, 25 to 30 minutes. |
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Related recipes:
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None |
2024-07-08