Single Spaghetti allAssassina

In a small saucepan mix 67 g of the tomato sauce with all the tomato paste, 200 ml water and a little salt. Bring to a simmer and keep hot. Keep the remaining 33 g tomato sauce separate and heat the remaining 100 ml plain water as a reserve.

Use a well-seasoned iron or other heavy metal skillet wide enough for all the dry spaghetti to lie flat, about 26-28 cm across. Heat all the olive oil with all the minced garlic and crushed chili over medium-high heat just until sizzling and fragrant, without burning the garlic. Add the reserved plain tomato sauce carefully because it may spit, and spread it across the pan.

Lay all the uncooked spaghetti in a thin even layer on the tomato base. Leave undisturbed for 2-3 minutes until the underside catches and gains a dark red caramelized coating, without turning bitter or black. Lift and turn small sections carefully with a spatula; let the other side catch for another 2-3 minutes. Adjust the heat to caramelize rather than scorch. Do not boil the pasta separately.

Add hot tomato broth around the edges, about 40-60 ml at a time. Let each addition bubble down until the pan sizzles again, then lift and turn the softened strands before adding more. Continue for about 15-20 minutes until the pasta is cooked through with a firm bite and dark red crisp patches. Use all the tomato broth; if the pasta is nearly done while broth remains, quickly reduce that broth separately to a few spoonfuls before adding it. Add small amounts of the reserved plain hot water only if the pasta is still hard after the broth is used; discard unused plain water. Let the final liquid evaporate so the coating is concentrated and relatively dry, without bitter black burning. Serve the whole pan immediately as one pasta portion; no cheese, herbs, extra oil or side is included.