This isn’t your average pasta. In Bari, Italy, they cook spaghetti like a rebel, straight in a tomato broth until it’s smoky, crispy, and loaded with umami. No pot of water, no draining, just pure drama in one pan. You’ll hear the sizzle, see the caramelised edges, and taste the spice that made this dish legendary. Perfect for food lovers who crave bold flavours and a bit of kitchen theatre.
In a pot, combine the tomato paste, coarse salt and the 1.5 litres of water. Bring to a boil, then reduce to a simmer. This is your tomato “broth”. Keep it hot.
In a large (12 inch or larger) frying pan (ideally cast-iron or heavy pan) heat the olive oil over medium heat. Add the chopped chilis and fry 30 seconds, the garlic cloves (whole or just slightly crushed). Sauté until the garlic is lightly golden and you smell the chilis.
Add the tomato passata into the pan with oil, garlic and chilli. Stir and let it simmer briefly (1-2 minutes) so it starts to thicken a little. Season with freshly ground pepper.
Lay the dry spaghetti into the sauce in the pan. I know, feels weird! Don’t break the strands if your pan is big enough, let them sit in a single layer as much as possible.
Add a ladleful of the hot tomato broth to the pan, tilting so the liquid comes up around the edges of the spaghetti. The pasta will begin to absorb the liquid and stick to the pan bottom, this is desired.
As the liquid is mostly absorbed, add more broth in batches. Each time you add liquid, allow the pasta to absorb before stirring or flipping. After about half the broth is used, you’ll start seeing crispy, browned bits of spaghetti. Use tongs or spatula to turn strands so different parts get contact with the pan.
Continue until the spaghetti is ‘al dente’ but with parts that are browned and crisp. The bottom should have a thin crust-like layer (thanks to the Maillard reaction) for texture.
Remove from heat. Serve immediately. Drizzle with a little extra virgin olive oil if you like. Optionally add: fresh basil or grated Parmesan like I do! (though traditional version is leaner).
Let the pasta stick and form the crust rather than constantly stirring. Too much stirring means you lose the texture contrast.
By Joel Mielle
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