Spaghetti All'Assassina Recipe

Name: Spaghetti All'Assassina Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 serving
Ingredients: 350 g Spaghetti; 150 g tomato passata; 1 tube tomato paste; 2 cloves garlic; 3 chili peppers; 100 ml olive oil; 1.5 liters water; 1 tablespoon salt; salt

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Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
4
Calories
544 kcal
Course
Main Course
Cuisine
Italian

Spaghetti All'Assassina Recipe

Iris Warren

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Spaghetti all'Assassina is a very popular pasta recipe from Puglia, especially from the city of Bari.The dish consists of a few simple ingredients: Tomato passata and tomato paste, extra virgin olive oil, garlic and chili pepper. That's it!Spaghetti all'Assassina is certainly not an ordinary spaghetti with tomato sauce, although the ingredients are the same.What makes it special is the way it's cooked.

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Ingredients

Servings

350 g Spaghetti ¾ pound
150 g tomato passata ¾ cup
1 tube tomato paste ~130 g/ ~4 oz
2 cloves garlic
3 chili peppers fresh
100 ml olive oil ~½ cup, extra virgin
1.5 liters water ~6 cups
1 tablespoon salt coarse
salt to taste

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Instructions

To prepare the spaghetti all'assassina as first thing, prepare the broth. Dissolve the tomato paste and coarse salt in plenty of water and bring to a boil. The broth should be bright red and flavorful.
In an iron skillet about 14 inches (36 cm) in diameter, sauté the EVO oil, the whole skinless garlic cloves, and the minced chilies over medium heat. When the garlic begins to color, add the tomato passata. Stir and adjust salt to taste. PLEASE NOTE: The amount of chilies used depends on personal taste, size and hotness of the chilies. The traditional recipe calls for 3 chiles, 2 chopped and 1 whole, which you then remove.
At this point, add the whole raw spaghetti to the skillet. Stir them lightly with a wooden spoon so that they are evenly distributed on the bottom of the pan. Cook the spaghetti in the oil and passata. The spaghetti should be browned and stick to the bottom of the pan. Do not be in a hurry or afraid of making a mistake.
When the side of the spaghetti in contact with the pan is nicely toasted and caramelized (a little burnt), turn it over on the other side so that the toasting is as even as possible. Remove the garlic cloves and chili pepper, if you left it whole, and turn up the heat.
Now add a little broth at a time as the pasta absorbs it. Be careful not to pour the broth directly on the spaghetti, but rather on the sides of the pan so as not to "drown" the pasta.
Before flipping the spaghetti, wait for the broth to dry a bit, let the spaghetti toast well, then wait another 10 seconds and flip the spaghetti. This procedure requires a lot of coolness and calmness. Don't be in a hurry to turn the spaghetti, which will "suffer" in this way of cooking, hence the name "spaghetti all'assassina"!
When the spaghetti have absorbed all the broth, add another cup.
Turn the spaghetti so that the part that was on top is underneath. Continue this process for about 8 to 10 minutes and the spaghetti should be done. Of course, some spaghetti will be softer than others.
Be careful not to move the spaghetti too much so as not to break them. Of course, you do not want them to burn completely. The key is to get the spaghetti to stick to the pan evenly so that they get a crispy texture and brown color.

Nutrition Information

Show Details

Serving 100g Calories 544kcal (27%) Carbohydrates 70g (23%) Protein 12g (24%) Fat 24g (37%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 17g Sodium 1782mg (74%) Potassium 376mg (11%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 295IU (6%) Vitamin C 5mg (6%) Calcium 41mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 544 kcal

% Daily Value*

Serving	100g
Calories	544kcal	27%
Carbohydrates	70g	23%
Protein	12g	24%
Fat	24g	37%
Saturated Fat	3g	15%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	17g	85%
Sodium	1782mg	74%
Potassium	376mg	8%
Fiber	4g	16%
Sugar	4g	8%
Vitamin A	295IU	6%
Vitamin C	5mg	6%
Calcium	41mg	4%
Iron	2mg	11%