Vegan Spaghetti all'Assassina

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat the olive oil in a large, wide, non-stick pan or skillet over medium heat.

   Ca. 2 min.

   Kokkens note: A pan with a large surface area is crucial for getting the spaghetti to char properly.

2. 2

   Add the sliced garlic and red pepper flakes to the pan and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

   Ca. 2 min.

3. 3

   Stir in the tomato paste and cook for another 2 minutes, stirring frequently, to deepen its flavor.

   Ca. 2 min.

4. 4

   Pour in the crushed tomatoes, sugar, salt, and black pepper. Bring the sauce to a gentle simmer.

   Ca. 3 min.

5. 5

   Carefully lay the spaghetti directly into the simmering tomato sauce in an even layer. Do not break the spaghetti.

   Ca. 1 min.

   Kokkens note: It's okay if the spaghetti isn't fully submerged initially; it will soften as it cooks.

6. 6

   Allow the spaghetti to cook undisturbed for 3-4 minutes until the bottom begins to char slightly. You should hear sizzling.

   Ca. 4 min.

   Kokkens note: This step is key for developing the signature 'assassina' char.

7. 7

   Add a ladleful of hot vegetable broth to the pan, just enough to cover the spaghetti. Gently stir to loosen any bits stuck to the bottom.

   Ca. 1 min.

8. 8

   Continue to cook, adding more broth a ladleful at a time as it gets absorbed, stirring occasionally to prevent sticking but allowing periods of undisturbed cooking for charring.

   Ca. 15 min.

   Kokkens note: This technique is similar to making risotto, adding liquid gradually.

9. 9

   Repeat this process for about 15-20 minutes, or until the spaghetti is al dente and most of the broth has been absorbed, creating a rich, thick sauce. Taste and adjust seasoning if needed.

   Ca. 5 min.

10. 10

    Once cooked, transfer the spaghetti to serving plates. Garnish with fresh parsley if desired.

    Ca. 1 min.

    Kokkens note: Serve immediately to enjoy the crispy texture.