Let the strands sit, untouched, in the bubbling liquid so that they can drink it up and start to crisp and char and then, each time the pan threatens to dry out, ladle in more broth. Add a few glugs of passata di pomodoro (uncooked strained tomato puree) and simmer vigorously to reduce the liquid before nestling in dry spaghetti and topping it with a cup or so of ruddy tomato broth (tomato paste heavily diluted with water).
The recipe goes like this: Heat extra‑virgin olive oil in a large skillet with garlic and a generous sprinkle of minced fresh or dried pepperoncini (chile flakes). The distinctive qualities of the dish are achieved via a procedure that includes the risottatura method, which calls for slowly adding broth to raw pasta.
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