Killer spaghetti is much less bloodthirsty than its name
5 from 2 votes
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Total Time 20 minutesmins
Course noodles
Cuisine vegan, vegetarian
Servings 4servings
Calories 535.4kcal
Ingredients
320gspaghetti
100mloil
1-2clovesgarlic
1pinchchilli flakesdried
100gstrained tomatoes
For the stock
400mlwater
400gstrained tomatoes
2tablespoontomato purée
1teaspoonsugar
1good pinchsalt
Instructions
Mix all the ingredients for the stock cold and then heat up.
In a coated pan or an iron pan treated as described above, heat the oil. Sauté the finely chopped garlic and chilli (without seeds) in the oil. Now add the 100 g of tomato sauce and cook for a few minutes.
Next, add the spaghetti to the pan, spreading it out well, and leave it untouched until the noodles start to"sizzle". Turn the pasta and cook the other side nicely as well. Now add the tomato broth to the pasta, ladle by ladle. Be careful, it splashes!Cook the pasta until al dente, stirring, turning and tossing constantly. This takes 8 to 9 minutes
Cook the pasta al dente, stirring, turning and tossing constantly. This takes 8 to 9 minutes.
Notes
Tips for variations Contrary to the "purity rule" of the Accademia, there are some variations of the recipe outside Bari.