Ingredients

Method

• 3 1/3 cups vegetable stock
• 130 g tomato paste
• 4 T olive oil
• 2-3 red chillies, finely chopped
• 2 garlic cloves, thinly sliced
• 400 g tomato passata
• 1 t caster sugar
• sea salt and freshly ground black pepper, to taste
• 300 g spaghetti
• 20 g butter
• 40 g Parmesan, finely grated, for serving

Method

Ingredients

1. Combine the stock and tomato paste in a saucepan and whisk until smooth. Bring to a gentle simmer over a low heat and keep warm.

2. Heat the olive oil in a large heavy-based frying pan over a medium heat. Add the chillies and garlic and fry for 30 seconds until fragrant.

3. Add the passata and caster sugar. Season with salt and pepper and simmer for 2–3 minutes until slightly thickened.

4. Add the dry spaghetti directly to the pan and turn to coat in the tomato sauce. Cook for 2–3 minutes until slightly softened.

5. Add a ladleful of warm stock and cook until almost absorbed before adding more. Continue adding stock gradually, allowing the pasta to catch and caramelise lightly on the base of the pan between additions.

6. Cook for 25–30 minutes, turning occasionally, until the spaghetti is tender with crisp, charred edges and the sauce has reduced.

7. Stir through the butter and season again with salt and pepper if needed.

8. Serve immediately topped with grated parmesan.

Cook’s note: A cast-iron or heavy-based frying pan works best for achieving the signature crispy edges. Don’t stir the pasta too often – the slight charring is what gives this dish its distinctive flavour.

Find more spaghetti recipes here

Photographs: Sadiqah Assur-Ismail \|
Production: Bianca Strydom
Food Assistant: Nadia Meyer