Spaghetti all'assassina, or assassin's pasta, though, is about to make you question everything you know about pasta.
In a separate pan, boil about 4 liters of salted water.2.
In the first pan, brown the garlic over high heat for about 30 seconds and then add the raw spaghetti. Toast the pasta until it has reached a light brown color, then pour and spread the tomato puree over the entire pan with a wooden spoon. Stir in a pinch of sugar to correct the acidity of the tomato puree. When the spaghetti starts to stick to the bottom of the pan, flip it to the top using a heat-resistant spatula.
The trick to the dish is to burn it enough to make it crunchy, but not burn it so much that it's bitter.Carefully turn the spaghetti, letting it stick a little to the bottom of the pan. When the spaghetti starts to stick to the bottom, flip it with a spatula to bring it to the top. Pour another ladleful of water and continue, as if you were preparing a risotto, until the pasta starts to crackle, 8 to 9 minutes.When the pasta makes a crackling noise, you know it's ready.