Cooked - Spaghetti All’assassina - New Recipe

Preheat oven to 220˚C fan-forced. Place tomatoes in a roasting pan with 8 whole peeled garlic cloves, sugar, drizzle with a little olive oil and season to taste; toss to combine. Roast, tossing tomatoes and garlic occasionally, until tomatoes are lightly blackened, and garlic is golden (30 minutes).Cool completely then pass through a mouli or course sieve. Alternatively, pulse in a food processor. Transfer sauce to a bowl and cover until ready to use. Heat a large deep-sided frying pan over medium heat. Add olive oil, garlic and chilli and cook, stirring continuously, until garlic is lightly golden (2-3 minutes). Add roasted tomato sauce and simmer until thickened; season to taste (15 minutes). Set aside.Meanwhile, cook spaghetti in a saucepan of boiling salted water according to packet instructions (6-8 minutes). Drain and refresh under cold running water. Divide spaghetti in half and reserve half. Divide the remaining half into 4 bundles and twist to form spaghetti cakes. Pat each spaghetti cake dry with paper towel and flatten.Heat 1cm vegetable oil in a large non-stick frying pan over medium-high heat. Cook spaghetti cakes, in batches if necessary, turning halfway, until golden and slightly blackened (2-3 minutes each side). Remove from pan and drain on paper towel.Return roasted tomato sauce to the pan over medium heat. Add spaghetti cakes and using a wooden spoon, break up slightly into large pieces. Stir through reserved cooked spaghetti and cook, stirring, until mixture is heated through (2-3 minutes). Season to taste. Divide spaghetti among bowls. Spoon over stracciatella, then scatter with pecorino, chilli threads and basil to serve.