Spaghetti All'assassina for One

In a small saucepan, heat 1 tbsp of extra virgin olive oil over medium-high heat. Add 1/2 tsp of red pepper flakes and 1 clove of minced garlic. Cook until fragrant, about 30 seconds, being careful not to burn the garlic.

Add 1 1/2 cups of tomato passata to the saucepan. Season with salt to taste. Bring the sauce to a simmer and cook for about 5 minutes, stirring occasionally.

Add 4 oz of spaghetti directly into the saucepan with the sauce. Do not pre-cook the pasta.

Cook the spaghetti in the sauce, allowing it to burn and crisp at the bottom of the pan. As the sauce reduces, add 1/4 cup of hot water or vegetable broth to the pan to keep the pasta cooking. Continue this process, allowing the pasta to burn slightly between additions of liquid, until the spaghetti is cooked al dente and the sauce has thickened, about 8-10 minutes.

Once the pasta is cooked, remove from heat. Drizzle with a bit more olive oil. Serve immediately and enjoy the crispy, spicy goodness.