Spaghetti all’Assassina
Recipes Italian Main Dish Pasta Quick and Easy Vegetarian
Description
This unique pasta dish originated in Bari in the Puglia region of Southern Italy. The "killer pasta" refers to the very spicy flavor with a fiery kick. The pasta isn't boiled but cooks directly on the pan's surface, giving it a browned and crispy texture.
Ingredients
Tomato Broth:
2 1/2 c. hot water
1 1/2 T. double-concentrated tomato paste (concentrato di pomodoro)
1/2 t. salt
oprional pinch of sugar, if tomatoes are very acidic
Pasta:
6–7 oz. uncooked dry spaghetti
3 T. extra virgin olive oil
2–3 garlic cloves, smashed
1–2 dried whole chili peppers (or 1/2 t. chili flakes, or to taste
1/2 c. passata (strained tomato puree)
salt, to taste
chopped parsley or basil, for garnish, optional
Directions
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Spicy Tomato Broth:
In a small saucepan or bowl, combine the hot water, tomato paste and salt. Keep it warm on the side. You’ll ladle it in gradually like a risotto.
Toast the Spaghetti:
In a wide non-stick or cast iron pan, heat the olive oil over medium-high heat. Add the smashed garlic and chili peppers; sauté about 1 minute until fragrant, keeping an eye on it so the garlic doesn't burn.
Add the raw, uncooked spaghetti to the pan, spreading it out. Let the spaghetti toast directly in the oil for a few minutes, flipping occasionally with tongs to get parts of it crispy and slightly charred.
Add Passata:
Once the spaghetti is a little golden and blistered, add the passata; stir; let it cook down slightly, about 1–2 minutes.
Cook Like Risotto:
Add a ladle of tomato broth, just enough to cover the bottom of the pan. Let it simmer and absorb without stirring too much to allow crisping. Once absorbed, add another ladle of tomato broth. Repeat until pasta is al dente, about 15–18 minutes total. The bottom should caramelize and get crispy while the top is saucy and spicy.
Serve immediately with a bit more chili, if wanting it extra hot. Garnish with fresh herbs or eat it as is — no cheese traditionally!
2 servings.
*Tips from Bari:
Don’t stir too often, let the bottom char and crisp!
Use a large flat pan so all the spaghetti makes contact with the heat.
It’s meant to be slightly burnt in parts, that’s the soul of the dish.