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Spaghetti All’Assassina

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Spaghetti All’Assassina is a fiery Italian pasta specialty from Bari, Puglia, cooked directly in a spicy tomato mixture. The unusual skillet method creates intensely flavored spaghetti with signature crispy, caramelized edges.

Ingredients

  • Spaghetti
  • Tomato passata or tomato puree
  • Tomato paste
  • Water
  • Garlic cloves, thinly sliced
  • Dried red chili peppers or red pepper flakes
  • Extra-virgin olive oil
  • Salt

Instructions

  1. Combine the water, tomato paste, and some of the tomato passata in a saucepan. Season lightly with salt, bring to a gentle simmer, and keep the tomato broth warm.
  2. Heat a wide cast-iron or heavy-bottomed skillet over medium-high heat. Use a pan wide enough to accommodate the dry spaghetti.
  3. Add the olive oil, sliced garlic, and chili. Cook briefly until fragrant without burning the garlic.
  4. Add the remaining tomato passata to the skillet and cook until it begins to reduce and caramelize slightly.
  5. Place the uncooked spaghetti directly into the skillet.
  6. Let the spaghetti remain against the hot surface until the underside develops dark, caramelized spots.
  7. Carefully turn the spaghetti and briefly toast the other side.
  8. Add a ladleful of the hot tomato broth and allow the spaghetti to absorb most of the liquid before adding more.
  9. Continue adding the tomato broth gradually, allowing each addition to absorb. Turn the spaghetti occasionally rather than stirring constantly.
  10. Cook until the spaghetti is al dente and coated in a concentrated tomato sauce.
  11. During the final minutes, leave portions of the spaghetti against the hot skillet long enough to develop crispy, slightly charred edges.
  12. Taste, adjust the salt and chili as needed, and serve immediately.

Notes

  • Adjust the amount of chili to make the pasta milder or especially fiery.
  • Fresh red chilies can be substituted for dried chili peppers or red pepper flakes.
  • Fresh parsley can be added before serving for an herbal finish.
  • Blended whole peeled tomatoes can be used instead of passata.
  • Add extra garlic for a stronger savory flavor.
  • Allow the spaghetti to caramelize longer if you prefer more crispy edges.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a lightly oiled skillet over medium heat to help restore the crispy texture, adding a little tomato sauce or water if needed.
  • Freezing is not recommended because it can negatively affect the distinctive texture.

Nutrition

Find it online: https://thefamilycooking.com/spaghetti-allassassina/