Start by mixing the tomato paste to the water and bring it to a boil in a small saucepan. Now it’s important that for this recipe ideally use a stainless steel or cast iron skillet in order to get a nice burnt crust on the pasta. Also it needs to be a minimum of 28cm to fit the spaghetti without breaking them. That’s forbidden!.Add a teaspoon of olive oil and gently cook the minced garlic and sliced chilli until softened.
Add the diced tomatoes to the skillet and bring the sauce to a gentle boil. Add the spaghetti leaving them in a single row and keep on cooking them until the sauce starts to thicken and a dark crust starts forming at the bottom. Don’t worry, the black burnt parts are part of the recipe!.Flip the bottom spaghetti with the top ones to get a black crust on most of them. You can now start adding a ladle of the tomato paste broth until it evaporates and more crust is forming. Keep on doing this process until the spaghetti are nearly done. This should take roughly 15 minutes. At this point you can add salt & pepper and give them a good final mix. Add pekorin cheese and serve