Spaghetti all'assassina

Prepare the tomato sauce base: Crush the San Marzano tomatoes with your hands or a fork into a bowl. In a separate saucepan, heat 15 grams of extra-virgin olive oil over medium heat. Add the crushed garlic and peperoncino, sautéing until fragrant, about 1 minute.

Stir in the crushed San Marzano tomatoes and tomato paste. Add 2 grams of fine sea salt. Bring the sauce to a simmer and cook for 10-15 minutes, allowing the flavors to meld. Keep warm.

In a large, heavy-bottomed non-stick pan (preferably cast iron or similar), heat the remaining 45 grams of extra-virgin olive oil over medium-high heat. Add the spaghetti in a single layer if possible, breaking it if necessary to fit the pan.