Pairs well with Spaghetti all'Assassina
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Spaghetti all'Assassina
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Traditional spicy spaghetti dish from Bari, Italy, cooked directly in a spicy tomato sauce to create a slightly charred, crunchy crust with a creamy, spicy flavor.
00:25:00 total
Serves 4
medium
Pasta / Noodle Course
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Ingredients
- spaghetti quadrati or vermicelli - 320 g (320 grams)
- passata di pomodoro (tomato purée) - 600 g (600 grams)
- cherry tomatoes - 300 g (cut into quarters, 300 grams)
- dried chili peppers - 5 g (5 grams)
- garlic clove - 1 clove (1 clove, chopped)
- water - 600 g (600 grams (approx. 600 ml))
- extra virgin olive oil - 150 g (150 grams)
- fine salt - watch the video to see (to taste)
Instructions
- Prepare ingredients: Chop the garlic clove and set aside. Cut the dried chili peppers and set aside. Quarter the cherry tomatoes and set aside.
- Make the sauce base: Heat extra virgin olive oil in an iron pan (or non-stick pan). Add chopped garlic and dried chili peppers to the oil to infuse the flavor.
- Cook tomatoes: Add the quartered cherry tomatoes to the garlic and chili oil soffritto. Immediately add the tomato purée. Let it cook briefly, then add a little water and season with a small pinch of salt. Stir and keep the sauce liquid.
- Cook spaghetti: Boil salted water and add the spaghetti. Cook for about one minute until they start to soften.
- Finish cooking pasta in sauce: Drain the spaghetti and transfer them to the tomato sauce in the pan. Arrange the spaghetti with a wooden spoon and do not stir for about 15-20 minutes, allowing the pasta to cook in the sauce and the sauce to thicken.
- Create the charred crust: After a few minutes, gently turn the spaghetti with a spatula to start the Maillard reaction, creating a slightly charred, crunchy crust without smoky flavor.
- Serve: Give the pasta a final toss, plate it up, and serve immediately while creamy and spicy.
