Spaghetti all’Assassina
Spaghetti all’Assassina, or “Assassin’s Spaghetti,” is a bold and fiery pasta dish with a crispy, caramelized edge that’s as dramatic as its name. This unique recipe hails from Bari, Italy, and is cooked directly in a pan, absorbing a spicy tomato sauce as it toasts and chars. Perfect for those who love their pasta with a kick and a touch of smoky, savory depth, this dish is a must-try for adventurous eaters craving something unforgettable.
Ingredients
- 300g spaghetti
- 400g tomato passata
- 100g tomato paste/concentrate
- 100ml extra virgin olive oil (½ cup)
- 4 garlic cloves roughly chopped
- 2 - 3 red chilli (I added 1/2 habanero for more spice too)
Toppings
- Burrata and chilli flakes
- Fresh basil
Step 1
Bring 1 liter of water to a boil, then stir in the tomato puree and 1/2 teaspoon of salt until dissolved.
Step 2
Heat the oil in a wide skillet and sauté the chili and garlic for 2 minutes.
Step 3
Stir in the passata with the chili, then add the spaghetti.
Step 4
Carefully toss the spaghetti to ensure it is lightly coated with the sauce.
Step 5
Spoon in the hot tomato water and keep stirring.
Step 6
Let the pasta slightly crisp at the edges and allow the liquid to evaporate before adding more tomato water. Repeat this process until the pasta is fully cooked.
The pasta will be chewier than you are used to! Top with burrata and chilli flakes