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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine water, tomato paste, and parsley stalks and simmer for 10 minutes until the broth develops a deep flavor.
Saute minced garlic and chilli flakes in extra virgin olive oil until fragrant.
Add tomato puree, then dry spaghetti to the pan.
Ladle hot tomato broth, 2 ladles at a time, into the pan.
Let the liquid reduce before adding more, ensuring not to rush the process.
When the sauce is reduced and oil starts to float, stop stirring.
Allow the pasta to char and caramelize, then scrape, flip, and repeat.
Finish with a drizzle of extra virgin olive oil and a sprinkle of parsley.
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Avoid using a non-stick pan as sticking adds flavor.
Can I use a non-stick pan?
It's recommended to use a regular pan as sticking adds flavor to the dish.
What type of pasta should I use?
Use dry spaghetti for the best results.
How do I know when the pasta is done?
The pasta is done when it is charred and caramelized, with the oil floating on top.
Can I substitute fresh garlic for minced garlic?
Yes, you can use fresh garlic, just ensure it's finely chopped.
Is it necessary to use extra virgin olive oil?
Extra virgin olive oil adds a distinct flavor, but you can use regular olive oil if needed.
