Take a saucepan, pour in the water, then the tomato puree, add salt and bring to the boil;
In the iron pan put the chopped fresh chillies and garlic.;
Use one whole clove and the other chopped;
Pour oil and place on the heat;
When the garlic has turned golden (not burnt, mind you), remove the largest clove and raise the heat;
After that, we pour the 100 g of tomato paste that we put aside into the pan;
Don’t worry if it splashes, it’s normal;
Mix well;
Let’s cook for a couple of minutes;
At this point we place the spaghetti (categorically raw) in the pan with the tomato puree;
Let’s fry and burn, we’re not in a hurry, the spaghetti must stick to the pan;
When our pasta in contact with the pan is well toasted, we turn it carefully so as to obtain uniform toasting;
Let’s help ourselves with a spatula so as not to break the spaghetti in this delicate operation;
At this point we begin to cook our spaghetti;
Pour two ladles of tomato puree broth;
Be careful to pour the broth on the sides of the pan and not directly onto the spaghetti, as it is preferable not to drown the pasta;
Before turning the spaghetti, we wait for the broth to dry out a little and let the pasta toast well;
This procedure is very important and requires a lot of calm, let’s not rush to turn the pasta which instead must suffer in this type of cooking, this is why they are called spaghetti all’Assassina;
We repeat the operation of bringing up the most burnt spaghetti, adding more tomato liquid;
Each addition must correspond to the time needed to let the preparation sizzle and then repeat by wetting the pasta with the tomato broth;
The spaghetti will start to bend from being stiff;
The whole process will take about 10 minutes;
In the last few minutes we let it fry well so as to make the spaghetti a little crunchy;
