Spaghetti All'Assassina Recipe
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
20 mins
-
Total Time
25 mins
-
Servings
4
-
Calories
544 kcal
-
Course
Main Course
-
Cuisine
Italian
Spaghetti All'Assassina Recipe
Description
Spaghetti All'Assassina combines spaghetti simmered in a broth made by dissolving tomato paste and coarse salt in water. The broth provides the pasta with deep tomato flavor and seasoning. Separately, garlic and minced chilies are sautéed in extra virgin olive oil until fragrant, then tomato passata is stirred in to build a spicy sauce. The uncooked spaghetti is placed whole in the skillet with the sauce and cooked so the noodles gradually absorb flavors and adhere to the pan’s bottom.
The method calls for patience as the pasta browns and crisps on the skillet's base, developing a distinctive texture and toasted aroma. The dish balances the heat from fresh chilies with the acidity and sweetness of tomato components. The garlic adds aromatic depth, and the finishing result has a vibrant red color.
This recipe is a rustic preparation often served as a hearty pasta entrée. The crispy bottom is a celebrated characteristic, offering contrast with tender pasta strands. Adjusting the chili amount can tailor the spice level. Removing the whole chili after cooking allows for controlled heat intensity. This dish captures an intense tomato and spice flavor profile suitable for cooks wanting a flavorful, textural twist on spaghetti.
Ingredients
- 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
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
