Spaghetti Alasacina

From a YouTube video Watch the original

Ingredients

• Spaghetti (225 grams)
• Fresh tomatoes (1 container, 283 grams)
• Olive oil
• Garlic
• Jalapenos
• Tomato paste
• Salt
• Basil leaves
• Serrano chilies
• Sugar
• Vinegar

Instructions

1. Char the serrano chilies using a gas burner or kitchen torch and pickle them in a mixture of sugar, salt, and vinegar.
2. Slice the jalapenos and sauté them with garlic in a teflon pan with olive oil and tomato paste.
3. Puree the fresh tomatoes and add them to the pan with an equivalent volume of water and a big pinch of salt.
4. Break the spaghetti in half and lay it in the pan, nudging it around to get all the strands nestled down into the sauce.
5. Wait until enough water has evaporated that the spaghetti on the bottom starts to brown, then add a thin layer of tomato broth and repeat until the spaghetti is cooked al dente.
6. Fry the spaghetti until the bottom layer is deep brown and crispy.
7. Stir in torn basil leaves and loosen up the sauce with a splash of white wine if desired.
8. Transfer the spaghetti to a plate and garnish with the quick pickled charred chili.

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