Assassin's Spaghetti
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Puglian spaghetti dish where the spaghetti is cooked in the tomato sauce with stock added like in a risotto. Mushrooms and olives optional extras.
Serves 6
Ingredients
- 80 g tomato puree
- 1 tsp salt
- 3 garlic cloves (finely chopped)
- 1 tsp chilli powder (or chilli flakes)
- 2 tbsp olive oil
- 2 tins tomatoes
- 600 g spaghetti
- 1 tin pitted black olives
- 10 medium mushrooms (sliced)
Method
- Step 1 In a saucepan, disolve the tomato puree in 1.6 litres water and add the salt, then bring up to a simmer.
- Step 2 In a separate deep saucepan, saute the garlic in the olive oil until soft. Add the tomatoes, chilli powder and a pinch of salt. Bring to a low boil and add the spaghetti and slices of mushroom.
- Step 3 Stir the pasta from time to time to stop it sticking to the bottom for too long (but allow it to stick a bit to get a darker colour), and periodically add the tomato puree water to ensure the pasta is always submerged.
- Step 4 Once all the liquid has been added and absorbed stir in the black olives.
- Step 5 Serve and garnish with a sprig of fresh basil or with fresh red chillies sliced longways.