P opular in Puglia, assassin’s spaghetti is a rich and punchy dish that I just can’t get enough of. Unlike more familiar pasta recipes, the dried spaghetti is cooked in the sauce itself, and slowly “fed” hot broth, a bit like a risotto. Here, I’ve added sun-dried tomatoes for extra bite and bit of sweetness, and I’ve left the chilli level open, depending on your tolerance – one chilli is just warm, two is my own preference. You could finish with some parmesan, but it really doesn’t need it – there is so much flavour in this dish already.

Sun-dried tomato assassin’s spaghetti

Prep 10 min

Cook 30 min

Serves 4

3 tbsp tomato puree

120ml extra-virgin olive oil , plus extra for serving

4 garlic cloves , peeled and finely chopped

1-2 red chillies , finely sliced (pith and seeds removed if you prefer less heat)

100g sun-dried tomatoes , finely chopped

300ml passata

Sea salt and black pepper

350g spaghetti

A few basil sprigs , leaves picked

Dilute the tomato puree in a litre of just-boiled water and set…