Description
A bold and smoky pasta from Bari, Spaghetti alla Assassina is cooked directly in a skillet with hot tomato broth until the strands turn deeply red, slightly charred, and irresistibly crisp around the edges.
Ingredients
Scale
- 14 ounces dried spaghetti
- 3 cups tomato passata
- 2 tablespoons tomato paste
- 3 cups water
- 4 tablespoons extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon fine salt, plus more to taste
- 1 teaspoon sugar
Instructions
- In a medium saucepan, whisk together the tomato passata, tomato paste, water, salt, and sugar until smooth. Bring to a gentle simmer, then keep hot over low heat.
- Place a large skillet over medium heat. Add the olive oil, sliced garlic, and crushed red pepper flakes, then cook for about 30 seconds until fragrant.
- Lay the dry spaghetti in the skillet in an even layer and let it toast lightly for 1 to 2 minutes.
- Ladle in enough hot tomato broth to partially cover the pasta. As the bottom softens, use tongs to gently press and turn the strands.
- Continue adding hot broth a ladle at a time, letting each addition mostly absorb before adding more. Let the pasta sit between turns so parts of it caramelize against the pan.
- Cook for 12 to 15 minutes, turning gently, until the spaghetti is tender with dark red crispy spots and the sauce is intensely reduced.
- Taste and adjust the salt if needed. Let the pasta sit in the pan for another 30 to 60 seconds for extra crisp edges if desired.
- Serve immediately while hot and crispy.
Notes
- Use a wide skillet so the pasta toasts instead of steams.
- Keep the tomato broth hot throughout cooking for the best texture.
- Do not stir constantly, because some sticking helps create the signature crispy bits.
- Dark red charred spots are ideal, but avoid letting the pasta turn black and bitter.