Spaghetti all'assassina with stracciatella

Bring about a liter of water to a boil and add the tomato concentrate; keep it in less than 10 minutes, then set aside.

Use a pan the spaghetti fits flat in, ideally cast iron or steel, not non-stick.

Chop the chili thin.

Heat 10 to 15 tablespoons of extra virgin olive oil in the pan with the stove at maximum.

Add the garlic and chili and fry about 20 seconds, then add half a bottle of passata.

On very high heat reduce the passata until thick, two to three minutes.

Lay the raw spaghetti in the pan, spread it out, spoon the sauce on top and leave untouched about four minutes until it toasts and burns on the bottom.

Turn the pasta and add the tomato-concentrate liquid a little at a time without stirring; season with rock or sea salt and plenty of pepper.

Push the spaghetti together and let the liquid absorb; leave a minute or two with little sauce so it crisps, then add more sauce and a little water.

Finish within eight to ten minutes of the pasta going in, spreading the strands out for extra crunch.

With a minute or two left, add extra virgin olive oil all over to finish the frying.

Plate, finish with extra virgin olive oil and black pepper, and top with stracciatella.