Spaghetti All’Assassina

Ingredients:

  • 1/4 cup decent olive oil
  • 1 red bell pepper, seeded, roasted until slightly charred, chopped fine
  • 1 tsp nduja (or a few chili flakes)
  • 1/2 tsp smoked paprika
  • 5 cloves garlic, confited; or 2 cloves fresh garlic, minced
  • 166g (1/3 of a pack) teflon-extruded spaghetti
  • 3-4 cups passata: from 1kg cherry tomatoes, halved, boiled in water, pressed through a food mill
  • extra water (or stock) as needed
  • optional stracciatella or burrata (or maybe some whipped cream cheese) to serve
  • fresh basil to serve

Directions:

  1. fry the bell peppers in the oil until slightly charred
  2. add nduja, paprika, and garlic
  3. add the pasta and let it fry a little
  4. add half the passata and a smidge of water/stock if needed to let the pasta boil/steam a little
  5. add the remaining passata and flip, adding more water/stock as needed
  6. keep adding water or stock until the pasta is cooked
  7. serve with optional cheese and fresh basil