First prepare a light sauce by cooking some tomato pulp for about ten minutes with 1 clove of garlic, oil, salt and basil.
Fry the other garlic clove and the chilli pepper with a little oil in a very large pan, then add the raw spaghetti and toast them.
Cover the pasta with 1 ladle of sauce and 2 ladles of water, wait for the spaghetti to begin to soften, then remove the garlic and chilli pepper and season with salt.
As the water evaporates, add more sauce to cook the pasta.
When the spaghetti are almost completely cooked, stop adding gravy, turn the heat to the maximum and let them sizzle for a few minutes, without touching them, so that the crust is created.
Assassin spaghetti are ready, serve immediately.
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