Spaghettini all’assassina recipe
 Are you the sort of cook that can burn pasta? Well, this is your lucky day. This classic Italian dish of "murdered" spaghetti is browned in the pan before being cooked using the absorption method. Paired simply with tomato, garlic and chilli, it has plenty of fresh Italian flavour. 200g/7 oz passata1 tbsp red pepper paste (or tomato purée)200g/7 oz spaghettini50ml/2 fl oz olive oil, plus extra to drizzle3 garlic cloves, crushed2 red chillies, finely chopped2 tsp dried chilli flakes10 cherry tomatoes (optional)salt and freshly ground black pepper 200g/7 oz passata 1 tbsp red pepper paste (or tomato purée) 200g/7 oz spaghettini 50ml/2 fl oz olive oil, plus extra to drizzle 3 garlic cloves, crushed 2 red chillies, finely chopped 2 tsp dried chilli flakes 10 cherry tomatoes (optional) salt and freshly ground black pepper Method Mix 150g/5½ oz of the passata with 400ml/14fl oz water and the red pepper paste (or tomato purée). Pour into a pan and bring up to a simmer. Keep it simmering while you cook the pasta. Soak the spaghettini in freshly boiled water for about 30 seconds, then drain.In a large heavy-based non-stick shallow pan, heat the oil over a low heat. Add the garlic and both types of chilli and stir. Fry (without colouring) for a moment to flavour the oil. Add the remaining 50g passata followed by the spaghettini, laying it across the pan. Season well and turn up the heat. Cook for a few minutes until some strands of the pasta catch and brown, then flip it over with a spatula (don’t stir the pasta as it’ll break).When the pasta is well browned, add a third of the simmering tomato stock. Turn down the heat and allow the liquid to be absorbed. When the pan starts sizzling, this is a signal to add more liquid. Repeat this step until all of the stock is used and the pasta is cooked, all the while continuing to flip the spaghetti so that it can absorb the liquid. Add the tomatoes if using.When the pasta is cooked (it should be slightly charred in places) season with salt and pepper and serve immediately with a drizzle of good oil. Mix 150g/5½ oz of the passata with 400ml/14fl oz water and the red pepper paste (or tomato purée). Pour into a pan and bring up to a simmer. Keep it simmering while you cook the pasta. Mix 150g/5½ oz of the passata with 400ml/14fl oz water and the red pepper paste (or tomato purée). Pour into a pan and bring up to a simmer. Keep it simmering while you cook the pasta. Soak the spaghettini in freshly boiled water for about 30 seconds, then drain. Soak the spaghettini in freshly boiled water for about 30 seconds, then drain. In a large heavy-based non-stick shallow pan, heat the oil over a low heat. Add the garlic and both types of chilli and stir. Fry (without colouring) for a moment to flavour the oil. In a large heavy-based non-stick shallow pan, heat the oil over a low heat. Add the garlic and both types of chilli and stir. Fry (without colouring) for a moment to flavour the oil. Add the remaining 50g passata followed by the spaghettini, laying it across the pan. Season well and turn up the heat. Cook for a few minutes until some strands of the pasta catch and brown, then flip it over with a spatula (don’t stir the pasta as it’ll break). Add the remaining 50g passata followed by the spaghettini, laying it across the pan. Season well and turn up the heat. Cook for a few minutes until some strands of the pasta catch and brown, then flip it over with a spatula (don’t stir the pasta as it’ll break). When the pasta is well browned, add a third of the simmering tomato stock. Turn down the heat and allow the liquid to be absorbed. When the pan starts sizzling, this is a signal to add more liquid. When the pasta is well browned, add a third of the simmering tomato stock. Turn down the heat and allow the liquid to be absorbed. When the pan starts sizzling, this is a signal to add more liquid. Repeat this step until all of the stock is used and the pasta is cooked, all the while continuing to flip the spaghetti so that it can absorb the liquid. Add the tomatoes if using. Repeat this step until all of the stock is used and the pasta is cooked, all the while continuing to flip the spaghetti so that it can absorb the liquid. Add the tomatoes if using. When the pasta is cooked (it should be slightly charred in places) season with salt and pepper and serve immediately with a drizzle of good oil. When the pasta is cooked (it should be slightly charred in places) season with salt and pepper and serve immediately with a drizzle of good oil.