Spaghetti is prepared in a wide nonstick pan by cooking it risotto-style, with tomato-based stock added gradually. Passata, salt, and freshly boiled water are steeped to make a cooking stock. Olive oil is heated, then garlic is cooked until pale golden. Gochujang and sun-dried tomato paste are stirred in, and the spaghetti is coated by sliding a spatula between strands to prevent clumping. Stock is added in quarters, and the pasta is left undisturbed until each addition is absorbed. After absorption, the spaghetti is folded and spread evenly to encourage crisping. Mozzarella is added, and togarashi is used to finish.
"The pasta is cooked directly in the pan risottata, or risotto-style, and tomato stock is poured in a little at a time until the spaghetti is bruciata, or burnt and crisp."
"Put the oil in a frying pan on a medium heat and, when hot, add the garlic and cook, stirring, for two minutes, until pale golden. Add the gochujang and tomato paste, stir for a minute, then add the pasta and coat it in the paste and oil by sliding a spatula between the strands and shimmying until coated (this way, the won't cook as a solid mass)."
"Pour in a quarter of the stock and again shuffle the pasta briefly, but after that don't touch it. Now leave to cook until the spaghetti absorbs all the stock. Once that's absorbed, pour in another quarter of the stock and, again, do not touch until that, too, is absorbed."
"Carefully fold over the spaghetti with a spatula and distribute it evenly across the pan (you"
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