Spaghetti all’Assassina
Crispy and spicy charred pasta - the legendary Killer Spaghetti from Bari. This authentic recipe for Spaghetti all’Assassina is a spicy and irresistible Italian pasta dish made right in the pan. The pasta is cooked raw in the pan, not boiled first, and simmered directly in a rich tomato broth, giving it a crispy, caramelized texture.
Ingredients
- 2.5 cups water
- 3 tbsp tomato paste
- 1 tsp salt
- 4 tbsp olive oil
- 1.5 cloves garlic cloves
- 1 piece dried chili pepper
- 250 g spaghetti
- 1.25 cups passata (tomato purée)
- for garnish fresh basil
Instructions
- For the tomato broth, bring water to a boil in a saucepan, stir in tomato paste and salt, and keep warm on low heat.
- In a large pan, heat the olive oil. Add garlic and chili and sauté briefly until fragrant. Deglaze with the passata and let it simmer slightly.
- Add the raw spaghetti directly to the pan and fry for 3-4 minutes until some parts turn dark brown and crispy. Flip and caramelize for another 3-4 minutes.
- Add a small amount of the hot tomato broth (just enough to cover the bottom of the pan). Let it absorb before adding more, like when cooking risotto. Continue for about 15-20 minutes until the spaghetti is al dente, crispy on the outside and tender inside.
- Garnish with fresh basil and serve immediately while hot.