Spaghetti all'Assassina (Assassin's Spaghetti)

Servings: 4

Prep Time: 5 min

Cook Time: 20 min

Description

Spaghetti all’Assassina, or Assassin’s Spaghetti, is a bold and fiery dish from Bari, Italy, that turns everything you know about pasta on its head. Instead of boiling, the spaghetti is pan-fried directly in a spicy, garlicky tomato sauce, absorbing flavor as it crisps and chars to perfection. The technique creates irresistibly smoky, caramelized edges and a deep, concentrated flavor that’s anything but ordinary. A slow ladling of tomato broth builds intensity and texture with every flip, producing a dish that’s both rustic and dramatic—like the name suggests. Finished with fresh parsley and served straight from the pan, this is pasta that bites back.

Ingredients

Produce

3 clove Garlic minced
1 tablespoon Italian Parsley finely chopped

Grains And Legumes

16 ounce Spaghetti

Canned Goods

2 tablespoon Tomato Paste
24 ounce Tomato Purée

Nutritional

calories330

carbohydrates62g

protein9g

fat6g

Step by Step Instructions

1
Start by making the tomato broth. Bring the water to a boil in a medium saucepan set over high heat, then stir in the tomato paste and season with half of the kosher salt. Turn off the heat, leaving the pan on the burner.
2
Next we will create the sauce. Heat eat a 10-to-12-inch skillet,large enough to lay the spaghetti in it without breaking, over medium high heat.
3
Add the extra-virgin olive oil. Once hot, add the garlic and crushed red pepper and cook just until fragrant, about 30 seconds. Add the tomato purée (not the broth) and stir.
4
Bring the sauce to a simmer, about 5 minutes. Season with the remaining salt, ground black pepper, and sugar.
5
Place the uncooked spaghetti into a large skillet or sauté pan with the hot chili-tomato sauce. Use a large spoon or spatula to spread the noodles into an even layer. Spoon sauce over the top to fully coat the pasta. Turn the heat to high.
6
Let the spaghetti cook undisturbed until the sauce is mostly absorbed and the bottom begins to char — about 3 to 5 minutes. You’re looking for some crisp, dark patches on the underside of the noodles.
7
Use a wooden spatula or tongs to flip the spaghetti, bringing the charred side to the top. Spread the pasta back out in the pan and reduce heat to medium-high.
8
Ladle 2–3 scoops of hot tomato broth over the noodles, just enough to barely submerge them. Do not stir. Let the pasta absorb the liquid, allowing additional charring on the underside.
9
As the broth evaporates and the pasta starts peeking through, add another ladle or two. Periodically nudge or reposition the pasta slightly to help even cooking, but avoid full stirring. Repeat this process, letting each addition absorb and char before adding more.
10
When about half of the broth has been used, flip the pasta again to expose new areas for charring. Continue adding broth in stages, letting the pasta absorb and develop crisp edges until all the broth is used and the spaghetti is cooked through with charred, caramelized spots.
11
Remove from heat and transfer to pasta bowls. Serve immediately topped with freshly chopped parsley.