Spaghetti Assassina Pizza with Melted Mozzarella

Method

1. In a 1 L pot, stir the water, tomato paste, half the passata and the salt together, bring to the boil over high heat for 5 min, then turn down to low heat to keep it hot.

   Add in this stepWater (for the broth) 600 mlTomato paste 1 tbspTomato passata 115 gSalt ¾ tsp

   high heat→low heat

2. Set a cast-iron or carbon-steel pan (26 cm) over medium heat. Add most of the olive oil, the sliced garlic and the chilli flakes; when the garlic is pale golden, pour in the rest of the passata (it will spatter) and stir until thick, 3 min in all. The size of the pan is the size of your pizza.

   Add in this stepExtra-virgin olive oil 2¼ tbspGarlic cloves, thinly sliced 1Red chilli flakes ½ tspTomato passata 115 g

   medium heat

3. Lay the dry spaghetti, unbroken, in a single layer on the sauce. Raise to high heat, sear without touching for 2 min, then turn with tongs.

   Add in this stepDried spaghetti 160 g

   high heat

4. Add the hot broth one ladle at a time, waiting until each has almost evaporated before the next, and turn the pasta every two ladles so it chars. Keep going over medium-high heat for about 12 min in total, until the pasta is nearly cooked through and the pan is almost dry.

   medium-high heat

5. Spread the pasta evenly across the pan and press it down firmly with a wide spatula into a flat disc of even thickness. Drizzle the remaining olive oil around the edge and cook over medium heat for 3 min without touching. It is ready when the whole disc slides as one piece when you shake the pan and the underside is firm, crisp and charred.

   Add in this stepExtra-virgin olive oil ¾ tbsp

   medium heat

6. Put a plate larger than the pan on top and, wearing oven gloves, flip in one quick movement so the disc lands on the plate; slide it back into the pan, charred side up. Scatter over the Parmigiano, mozzarella, halved cherry tomatoes and oregano, cover with a lid and cook over medium-low heat for 3 min until the cheese has fully melted.

   Add in this stepParmigiano Reggiano, finely grated 20 gLow-moisture mozzarella, grated 100 gCherry tomatoes 6Dried oregano ½ tsp

   medium-low heat

7. Slide it onto a board, tear over the basil and cut into 6 to 8 wedges like a pizza. Eat it hot, with your hands.

   Add in this stepFresh basil leaves 6