The most common version of the 'Spaghetti all'ASSASSINA—directly from the Academy of Assassina, a group that works to preserve this classic recipe from Bari in Puglia Italy.

INGREDIENTS (SERVES 4)
Spaghetti: 400 g (14 oz)
Tomato Puree: 150 g
Tomato Paste: 100 g
Water for Broth: 1 liter
Garlic: 3 cloves
Olive Oil: 150 ml (1/2 cup)
Fresh Red Chili Pepper: one or to taste
Fine Salt: to taste
Sugar (optional): to taste if necessary to correct tomato acidity.