Killer Spaghetti (Spaghetti al Sasina)

Ingredients

• 5 cloves Garlic (peeled; 2 whole for assassin sauce, 3 sliced for weekday sauce)
• 1 stem Fresh Basil (whole stem, added to oil for infusion)
• 400 g Tomato Puree (one standard bottle; can use crushed tomatoes for a chunkier texture)
• 0.5 tsp Red Chili Flakes (adjust to desired heat)
• 2 tbsp Olive Oil (extra‑virgin for sautéing; extra drizzle for finishing)
• 1 tsp Salt (plus to taste)
• 200 g Spaghetti (high‑quality bronze‑die extruded pasta preferred)
• as needed N/A Water (for sauce dilution and cooking the pasta; use hot water for faster absorption)

Instructions

1. Prep aromatics

   Peel all five garlic cloves. Set aside two whole cloves for the assassin sauce and thinly slice the remaining three. Trim a fresh basil stem.

   Time: PT5M

2. Start weekday tomato sauce

   In the 3‑quart saucepan, heat 1 tbsp olive oil over medium‑high heat. Add the two whole garlic cloves, the basil stem, and a pinch of salt. Sauté until the garlic edges begin to turn golden, about 2‑3 minutes.

   Time: PT3M

   Temperature: Medium‑high

3. Build the sauce base

   Pour the 400 g tomato puree into the saucepan. Fill a clean jar halfway with hot water and add that water to the pan to stretch the sauce. Stir, season with a little more salt, bring to a boil, then reduce to a gentle simmer for 5 minutes.

   Time: PT10M

   Temperature: Simmer

4. Flavor the sauté pan

   While the sauce simmers, heat the 3½‑quart sauté pan with the remaining 1 tbsp olive oil over medium‑high. Add the three sliced garlic cloves and ½ tsp chili flakes. Stir for about 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium‑high

5. Toast the raw spaghetti

   Add the raw spaghetti strands directly into the hot pan. Toss continuously, allowing the noodles to toast and turn a light golden‑brown, about 3‑4 minutes.

   Time: PT4M

   Temperature: Medium‑high

6. Cook spaghetti risotto‑style (first batch)

   Add three ladles of the simmering tomato sauce and two ladles of the broth (water) to the pan. Season with a pinch of salt. Increase heat to high and let the mixture bubble, stirring occasionally and scraping the bottom with a flat spatula to release caramelized bits. Cook for about 7 minutes until the liquid reduces.

   Time: PT7M

   Temperature: High

7. Second sauce addition

   Add another three ladles of tomato sauce and two ladles of water. Continue to cook on high, stirring and scraping, for another 7 minutes until the sauce thickens and the pasta is nearly al‑dente.

   Time: PT7M

   Temperature: High

8. Final reduction and finish

   When the sauce is almost dry and the spaghetti is fully cooked (about 20‑22 minutes total), turn off the heat. Add a final splash of tomato sauce to moisten, give one last scrape of the caramelized bits, and drizzle a little extra‑virgin olive oil over the top.

   Time: PT6M

9. Plate and enjoy

   Twirl the spaghetti onto plates, drizzle with a touch more olive oil, and serve hot.

   Time: PT2M

Nutrition Facts

Calories

460

Protein

12 g

Carbohydrates

70 g

Fat

8 g

Fiber

4 g