Ingredients
Scale
- 7 oz spaghetti (200g)
- 1/2 tube tomato concentrate (2 1/2 oz or 65g)
- 1/8 cup passata di pomodoro (50ml)
- 1 quart water (1 liter)
- Salt, to taste
- 1–2 cloves garlic, finely minced
- 1–2 red hot peppers, preferably fresh, finely minced (or a pinch of red pepper flakes)
- 1/2 cup passata di pomodoro (125ml)
- Olive oil, for sautéing
Instructions
- Prepare the tomato broth by mixing water, tomato paste, passata, and salt in a saucepan. Heat until simmering.
- In a skillet, heat olive oil and sauté minced garlic and hot pepper until fragrant.
- Add passata to the skillet, then layer spaghetti to caramelize on both sides.
- Pour broth over spaghetti, allowing it to cook and evaporate until al dente.
- Serve immediately, complementing with a salad or garlic bread.
Notes
Ensure the skillet is hot for proper caramelization.
Adjust spice levels by modifying the amount of hot pepper.
Avoid overcrowding the spaghetti for the best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Calories: 380
- Sugar: 4
- Sodium: 300
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 3
- Protein: 12
- Cholesterol: 0