Tuna Spaghetti all’Assassina

PREP INSTRUCTIONS

1. Pour the stock into a large pot. Add a third of the tomato purée, the tomato paste, and salt. Stir to combine and bring the mixture up to a simmer.
2. In a large 10-12” skillet, heat the olive oil until shimmering. Add the garlic and crushed red pepper flakes. Sauté briefly before stirring in the remaining tomato puree.
3. Lay the pasta across the base of the skillet. Add just enough stock mixture to partially immerse the pasta, then let it cook undisturbed for 5 minutes.
4. Once the underside of the pasta is charred, flip it and add more stock. Toss until the stock is fully absorbed.
5. Add another round of stock and repeat. Repeat these steps until all of the stock has been used and the pasta is al dente. This should take about 20 minutes.
6. Taste and season with the sugar if the sauce tastes too acidic. You can also add additional salt at this point if you feel it needs it.
7. Stir the tuna along with remaining olive oil from the cans, and capers into the pasta and cook until heated through. Transfer the pasta to bowls and garnish with fresh basil leaves. Serve immediately.