Spaghetti All’Assassina by Steve Dunn for Cook’s Illustrated, Sept./Oct. 2022.

Steve develops a recipe for this literally killer pasta. By creating a tomato broth with paste and water, you can ladle the broth onto pasta that is cooking in tomato passata. It absorbs so much more flavor that way. The pasta is cooking in a generous amount of olive oil, garlic, and instead of red pepper flakes, i incorporated Calabrian chiles. To crisp the pasta, after adding broth, you use two fish spatulas to flip half of the pasta and then do the same for the other half. This process is repeated until the broth is absorbed and the pasta is toothsome. Note: I used 100 percent whole durum wheat pasta.