• 2 cups tomato purée
  • spaghettoni
  • tomato paste
  • olive oil 
  • garlic 
  • sugar 
  • chili pepper
  • Directions

    Prepare a broth made with water, 1½ cups purée, and plenty of tomato paste and salt, and bring to a boil. The sauce must be bright red and tasty, but still a broth. 

    In the iron frying pan, add ½ cup oil, 3 garlic cloves (core removed), and chili pepper to taste. Cook the garlic over a high flame until golden then pour in around ½ cup tomato purée. To temper the acidity from the tomatoes, you can add 1 tsp. sugar. Spread the purée over the whole pan with a wooden spoon and let it reduce slightly. 

    At this point put the uncooked spaghetti in the pan, distributing them in such a way that the pasta collects the sauce.  Stir spaghetti as it starts to stick to the bottom of the pan a little, swapping the top layer of noodles for those already glossy from having been stuck to the bottom. 

    At this point add 2 medium-sized ladles of the tomato “broth.” The liquid will sizzle and start to simmer. Let it reduce without turning the spaghetti and "listen" for the boiling point. When you hear it "sizzle" again (the noise changes sharply), keep your distance and wait for the "burning" process to continue (this will take 30 seconds to 1 one minute). 

    Repeat, stirring to remove the burnt spaghetti from the bottom of the pan while adding more tomato liquid. Each addition must correspond to the time needed for it to sizzle and then repeat by soaking the pasta with the sauce. The stiff spaghetti will start to bend, and the whole process takes about 8-9 minutes. 



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