Pasta all'Assassina
A fiery Bari specialty where spaghetti is cooked directly in the pan, intentionally charred for crispy, spicy perfection!
PrepPrep Time
5 min
CookCook Time
25 min
DiffDifficulty
Medium
Equipment
- Wide pan (essential!)
- Ladle
- Tongs
- Kettle for hot water
Ingredients
Instructions
Sauté the aromatics
Heat olive oil in a wide pan. Add garlic and chili flakes, let them sizzle gently until fragrant.
Build the sauce
Pour in the tomato passata with a pinch of salt. Cook until slightly thick and dark.
Add dry spaghetti
Add the spaghetti directly into the pan - no boiling! This is the assassin's way.
Toast the pasta
Let the pasta toast in the sauce for about a minute. Don't stir too much - we want those crispy bits!
Add liquid gradually
Start adding hot water or broth little by little, like making risotto. Stir occasionally and let the pasta absorb the liquid.
Embrace the char
Keep cooking, letting the bottom get slightly crispy and the sauce reduce. Don't be scared of the dark spots - that's the good stuff!
Serve immediately
Continue until the pasta is cooked and the sauce is thick and spicy. Serve right away. No cheese - seriously!
Chef's Notes
This is the famous “Killer Pasta” from Bari! The magic is in letting the pasta intentionally char and get crispy in spots. Don’t be afraid of the dark bits - that’s where all the flavor hides!
Watch the video for better instructions and all the fun!