Spaghetti all'Assassina
A bold specialty from Bari featuring spaghetti cooked directly in a spicy tomato sauce until deeply caramelized and crisp at the edges.
Spaghetti all'Assassina is a distinctive pasta dish from Bari in Puglia. Unlike most pasta preparations, the spaghetti cooks directly in the pan with tomato and chili, producing the toasted, spicy character that makes the dish memorable.
- •12 oz spaghetti
- •3 tablespoons extra-virgin olive oil
- •3 cloves garlic, thinly sliced
- •1/2 teaspoon crushed red pepper flakes, or more to taste
- •2 tablespoons tomato paste
- •2 cups tomato passata
- •3 cups water
- •Salt, to taste
- 1
In a saucepan, whisk together the tomato passata, tomato paste, water, and a small pinch of salt. Warm the tomato broth and keep it hot.
- 2
Heat the olive oil in a large skillet over medium-high heat. Add the garlic and crushed red pepper flakes and cook briefly until fragrant.
- 3
Place the dry spaghetti directly into the skillet and let it toast lightly in the oil.
- 4
Use a wide skillet so the spaghetti makes direct contact with the pan. Do not stir constantly; allowing the pasta to sit against the hot surface helps create the signature caramelized, crisp texture.