Spaghetti all’assassina
A fiery, caramelised pasta dish from Puglia where spaghetti is pan-fried until crisp, then simmered in a rich, spiced tomato broth. Smoky, bold, and deeply satisfying—this dish earns its dramatic name.
Assassin’s Spaghetti
A boldly spiced pasta dish from Puglia, Italy, where spaghetti is pan-fried until crisp and simmered in a rich tomato broth.
Print Recipe
Ingredients
- 200 g dried spaghetti
- 100 g tomato purée
- 100 ml passata
- ½ bunch basil
- 3 tbsp extra-virgin olive oil
- 3 garlic cloves
- 1 fresh or dried red chilli
- Salt to taste
- 600 ml water
Instructions
- Bring 600ml of water to a boil in a saucepan. Stir in a pinch of salt, and the tomato purée. Reduce to a gentle simmer.
- In a wide frying pan, heat the olive oil over medium. Add chopped chilli, sliced garlic, and a pinch of salt. Once the garlic starts to sizzle, stir in the passata and half of the basil. Let it simmer briefly.
- Lay the spaghetti flat in the pan and let it fry undisturbed for about 5 minutes, until crisp and browned underneath. Flip to crisp the other side.
- Add a few ladles of the simmering tomato broth and let it absorb without stirring. Repeat until the pasta is nearly al dente, adding more broth as needed.
- Allow a second crust to form by drizzling broth around the edges. Flip the pasta one last time to crisp, then serve hot with the remaining basil sprinkled on top and some cheese of your choice.
