Spaghetti all'assassina
Preparation time:
Baking / Cooking time:
Forget the pot – the pan’s running the show. In Bari, spaghetti all’assassina don’t take a bath in water; they go straight into the pan, soaking up spicy Arrabbiata sauce ladle by ladle. As the sauce caramelizes on the bottom, the pasta picks up those golden, roasted flavors you didn’t know you were missing. Juicy tomato, fiery chili, a little crisp on the edges – bold, flavorful, and anything but ordinary. Ready to try? Grab your pan!
Step 1/6
Mix the water, tomato paste, and salt in a pot, bring to a boil, then keep warm over low heat.
Step 2/6
Heat the olive oil in a large, heavy pan. Fry the garlic and optional chili until golden brown.
Step 3/6
Place the raw spaghetti flat in the pan. Fry without adding liquid until the underside develops some color, then carefully turn.
Step 4/6
Add the arrabbiata sauce directly to the spaghetti and spread evenly. Cook over medium to high heat until the sauce reduces significantly and almost sticks to the bottom of the pan. Do not stir at this point - wait until the pasta sticks slightly and begins to brown.
Step 5/6
Add a ladle of the hot tomato water. Let it loosen briefly, then reduce again and fry once more. Repeat this process, ladle by ladle, for about 15–18 minutes, until the spaghetti are al dente. Turn occasionally so both sides develop roasted flavors.
Step 6/6
In the end, the pasta should be dark red, slightly charred in places, and dry rather than saucy. Season to taste with salt and chili if needed. Enjoy!
