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Spaghetti alla killer
3 PORTIONS
300 GR SPAGHETTI
500 GR TOMATO
3 SPOON CONCENTRATE
SALT OIL
GARLIC
CHILI PEPPER
Prepare a tomato broth
for 3 portions of pasta you need more than a liter of broth. Then put a 500 gram jar of tomato puree in a tall saucepan and then the same jar of water twice.
boil the broth over low heat, it must not cook, it must only be hot, a little salt and a few basil leaves if you like.
In a large iron or non-stick pan with a diameter of 28, garlic, oil and chilli pepper.
Garlic 2 cloves that we will crush after cooked. Abundant chili and oil reeds because.... it's called my assassin it's called a butterfly.
Add three spoonfuls of tomato paste and brown over medium heat, add 300 grams of thick, rough spaghetti.
Spaghetti lightly greased with oil and placed in the center of the pan all in a row.
Brown the spaghetti by moving them very little with the fork just to detach them a little from each other.
When the concentrate is very dry and the spaghetti browned underneath, turn the whole bunch of spaghetti and continue to brown it on the other side, always moving it delicately.
When you're at the limit and you start to worry about burning them, add 2 ladles of broth, keep stirring the spaghetti a little.
as they absorb the broth, add more but always keep them rather dry like a risotto.
the spaghetti will begin to flow throughout the pan, be careful when turning them.
When they are almost cooked taste for salt and let them dry well for the last few minutes.
Don't put cheese or pepper, nothing, just a last round of extra virgin olive oil before eating this marvel.