iSpaghetti All'assassina

1. Make the tomato broth: In a medium saucepan combine the water, tomato passata, tomato paste, and kosher salt. Bring to a bare simmer over medium heat and keep hot.

2. Heat a 12-inch cast-iron or carbon-steel skillet over medium-high until very hot, 2–3 minutes. Add the olive oil, garlic, and red pepper flakes; cook, stirring, until the garlic just sizzles and turns fragrant without browning, 30–60 seconds. Remove and discard the garlic.

3. Ladle about 1 cup of the hot tomato broth into the skillet and bring it to a vigorous simmer.

4. Add the dry spaghetti in a single layer. Press the strands into the liquid so they soften; as they yield, coil or nudge them to fit the pan without breaking. Cook undisturbed until most liquid is absorbed and the pasta begins to stick and lightly char in spots, 3–4 minutes.

5. Slide a spatula under the spaghetti to release it, then pour another 1 cup broth around the edges. Let it bubble briskly and cook mostly undisturbed to encourage caramelization; stir or flip only once or twice to expose new surfaces. Repeat, adding broth 0.5–1 cup at a time as the pan dries, until the spaghetti is al dente with scattered charred patches, 12–16 minutes total. Adjust heat so the pan stays lively but not smoking; if it dries too fast, lower the heat slightly.

6. When the pasta is just tender and the sauce has reduced to a glossy film, toss to coat and taste; add a pinch more salt if needed. Serve immediately, scraping up the crisp bits from the pan.