Spaghetti all'Assassina
This hot, spicy, and crisp pasta dish from Bari (Puglia) is made using a risotto-style method, toasting and caramelizing the spaghetti in a cast-iron pan before adding tomato broth. To get the perfect crispy texture, it's ideal to use a cast-iron pan. The dish is made by toasting spaghetti in the pan until golden brown. Then, tomato broth is added little by little, allowing the pasta to absorb the flavors as it cooks. The result is a deliciously crispy and flavorful pasta that can simply be made vegan by skipping the cheese.
Ingredients
- 8 oz / 220g Spaghetti
- 1/2 cup tomato paste
- 13 oz / 400ml passata store-bought
- 3 cloves garlic finely chopped
- 1/2 tbsp red chili flakes adjust depending on the desired level of spiciness
- 1/4 cup olive oil
- 1 tsp salt or to taste
- 1/2 tsp pepper
- 1/2 liter water
Instructions
- To start, make the broth by mixing tomato paste and water in a pot and boil for a few minutes.
- In a cast-iron pan, heat olive oil over medium-high heat and add garlic and chili. Roast for 30 seconds, and then add the passata. Cook for a few minutes until the sauce has reduced.
- Next, add the dry spaghetti on top of the sauce and coat well. Toast the pasta for a few minutes until it starts to become crispy and caramelize.
- Add 1-2 ladles of the tomato broth. As the pasta begins to soften, gently move it around with a wooden spatula.
- Once the broth has reduced and the pasta begins to stick and burn, add more broth. Keep repeating these steps until the pasta is cooked al dente. Serve immediately and enjoy!