Spaghetti All'assassino
Ingredients
- 400 grams spaghetti
- 300 grams fresh baby tomatoes
- 1 cup virgin olive oil
- powdered peperoncino
Instructions
- Cut the baby tomatoes in half and fry in very hot oil for about 6-7 minutes, they should get a bit mushy but not brown, add salt. You need to do this in a large deep frying pan.
- Cook the spaghetti until really 'al dente' - if it says 8 minutes on the pack, take them out at 5.
- Drain the pasta really well and pour into the tomatoes and boiling oil (if the oil is hot enough it will make a big noise). Add peperoncino and stir a little to get oil around all the spaghetti.
- Leave for about 2-3 minutes before stirring/moving around/turning the burned parts around and then leave again for another 2-3 minutes. If you stir continuously the crusty brown bits don't get formed.
- Do not add parmesan cheese.