Spaghetti all’Assassina
A bold Southern Italian pasta cooked directly in the pan with tomato and chili. The spaghetti becomes slightly crispy and intensely flavorful, creating a unique rustic dish.
Ingredients
- 320 g spaghetti (11 oz)
- 400 g tomato passata (1 2/3 cups)
- 30 g tomato paste (2 tbsp)
- 2 garlic cloves
- 1 chili pepper
- 40 ml extra virgin olive oil (3 tbsp)
- 700 ml water (3 cups)
- Salt to taste
How to Make It
- Heat olive oil in a large wide pan
- Add crushed garlic and chopped chili
- Cook briefly until fragrant
- Add tomato paste and toast for 1 minute
- Pour in tomato passata
- Add water and salt
- Bring to a simmer
- Place dry spaghetti directly in the pan
- Cook without stirring too much
- Turn occasionally as liquid absorbs
- Allow spaghetti to slightly stick and caramelize
- Continue cooking until liquid is absorbed and pasta is cooked
- Remove garlic and serve hot
Tips
- Use a wide pan for even cooking
- Let pasta stick slightly for authentic texture
- Adjust chili to desired heat
- Do not over-stir to keep crispy edges
Storage
- Best eaten immediately
- Can be refrigerated 1 day but loses crispness
- Not suitable for freezing