Spaghetti all’Assassina
by Tavolino
A fiery, spicy pasta dish from Bari, where the spaghetti is fried directly in the pan with tomato broth. This creates a unique, slightly caramelized and crispy texture.
Ingredients
- Water 600 ml
- Tomato paste 3 tbsp
- Salt 1 tsp
- Olive oil 4 tbsp
- Garlic 2 cloves
- Dried chili pepper 1 piece
- Spaghetti 250 g
- Tomato purée 300 g
- Basil a little
Preparation
- 1
Bring 600 ml of water to a boil in a pot.
- 2
Stir 3 tbsp of tomato paste and 1 tsp of salt into the boiling water, bring to a brief boil, and keep warm.
- 3
Heat 4 tbsp of olive oil in a large pan.
- 4
Briefly sauté 2 chopped garlic cloves and 1 dried chili pepper in the oil until fragrant.
- 5
Add 300 g of tomato purée to the pan and let it reduce briefly.
- 6
Add 250 g of raw spaghetti directly into the pan and sear over high heat for 3-4 minutes until they turn slightly dark.
- 7
Turn the spaghetti and let them caramelize on the other side for another 3-4 minutes.
- 8
Add some of the hot tomato broth until the bottom of the pan is covered.
- 9
Cook the pasta while stirring, gradually adding the remaining broth until the spaghetti is al dente and crispy on the outside.
- 10
Garnish with a little basil and serve.