Pasta all’assasina is a traditional recipe from Bari, Puglia. It’s an unusual way of cooking pasta, directly in the pan from raw, cooked with a tomato broth like risotto.
The result is a spicy and crispy caramelized spaghetti with an intense tomato flavor.
Important: the pan you use must be big enough to fit the spaghetti horizontally (at least 36 cm)
Pasta All’Assasina
Pasta all’assasina is a spicy and caramelized version of tomato pasta
Ingredients
- 200 g Spaghetti
- 200 g Tomato passata
- 4 tbsp Tomato Paste
- About 1 later water
- 3 garlic cloves
- Olive oil 1/4 cup
- Chili flakes to taste or fresh chili pepper
- Salt to taste
Instructions
- Start by sautéing garlic and chili flakes in abundant olive oil. Then about half of the tomato passata and let it reduce slightly. It will splash a bit, it’s normal, wear an apron!
- Add the dry spaghetti and without moving them too much let them fry until they become caramelised, then flip them and let them caramelised on the other side. Mix hot water with tomato paste and the rest of the passata. Add 1 two ladles of the liquid and without touching the spaghetti let it be absorbed, let the pasta toast a bit more then add more water. The method is basically like a risotto, it needs patience. When all the liquid has been absorbed and the pasta is ready, increase the heat and let them caramelise a bit more.
Tried this recipe?Let us know how it was!
This was lovely although I am not sure i let the pasta caramalise enough in the first step