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Spicy Pan-Fried Tomato Spaghetti

An intense, fiery Italian pasta dish where spaghetti is pan-fried and cooked directly in a rich, caramelized tomato and chili broth for ultimate flavor and a slightly charred texture.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Tomato Broth
  • 4 cups vegetable broth or water kept hot
  • 2 cups tomato puree (passata)
  • 1 tsp sea salt
Spaghetti Base
  • 0.5 cup extra virgin olive oil
  • 4 cloves garlic thinly sliced
  • 1-2 tbsp crushed red pepper flakes to taste
  • 0.5 cup tomato paste double-concentrated
  • 1 lb dried spaghetti
  • 0.5 tsp sugar to balance acidity
Garnish
  • 1 handful fresh basil leaves torn
  • 0.25 cup parmesan cheese grated, optional

Equipment

  • Large wide skillet or cast-iron pan
  • Medium saucepan
  • Tongs
  • Ladle

Method
 

  1. In a medium saucepan, combine hot broth, tomato puree, and salt. Keep this liquid simmering on low heat.
  2. In a large, wide skillet, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes, sautéing for 1-2 minutes until fragrant.
  3. Stir in the tomato paste and sugar. Cook for 3-4 minutes, stirring constantly, until the paste darkens to a deep brick-red color.
  4. Lay the dry spaghetti flat in the skillet. Toss gently with tongs to coat the strands in the seasoned oil and toast for 2 minutes.
  5. Pour 2 ladles of the hot tomato broth into the skillet. Let it simmer vigorously until the liquid is mostly absorbed.
  6. Once the liquid is absorbed, allow the pasta to fry and sizzle in the pan for 30 seconds to develop a slight char.
  7. Continue adding broth 1-2 ladles at a time, waiting for it to absorb and sizzle before adding more, stirring gently. Repeat until pasta is al dente (about 15 minutes).
  8. Remove from heat, toss with fresh basil, and serve immediately garnished with parmesan and extra red pepper flakes.

Notes

Using a wide pan is critical so the pasta cooks evenly. Do not skip the frying step for the tomato paste, as it builds the deep umami flavor.