Spaghetti all'assassina (Assassin's Spaghetti)

Spaghetti all'assassina (Assassin's Spaghetti)

Spaghetti all’Assassina are one of the most iconic specialties of Bari, in Puglia, celebrated for their bold flavor and “diabolical” cooking method. The curious and provocative name has nothing to do with crime; it refers to the intensity of the taste and the deep red color the pasta takes on during cooking, capable of “assassinating” the palate with its audacious character.

They likely originated in the 1950s–60s, in small restaurants and home kitchens in Bari, born from popular ingenuity: a few simple ingredients — olive oil, chili, and tomato — transformed with a unique method that involves cooking the pasta directly in the sauce until it becomes slightly crispy at the edges. The result is a dish with concentrated, irresistible flavor, a symbol of Puglian tradition and the charm of Southern Italian cuisine, loved by those seeking pasta that is intense, spicy, and full of character.

🍽️Serves: 4 ⏲️Time: 35 minutes 🧺Ingredients:

• 380 g spaghetti

• 500 ml tomato passata

• 2 tablespoons quality tomato paste

• 400 ml water

• 2 garlic cloves

• 70 g extra virgin olive oil

• Fresh chili to taste

• Salt to taste
  

🥣Instructions: 1. Prepare the sauce

In a large, deep pan, heat the extra virgin olive oil with the slightly crushed whole garlic cloves and the chili. Sauté the garlic over low heat without burning it, so the oil becomes well flavored.

2. Add the tomato

Pour in the tomato passata and the tomato paste, and stir. Add salt to taste. Cook the sauce over medium-low heat for about 10 minutes, until it slightly thickens and the flavor becomes intense.

3. Cook the pasta in the sauce Add the spaghetti directly into the sauce and pour a little hot water at a time, just enough to allow the pasta to cook. Never cook the pasta separately in water: the hallmark of Spaghetti all’Assassina is cooking it directly in the sauce so it fully absorbs the flavor. 4. Stir frequently Stir regularly to prevent the pasta from sticking and to distribute the sauce evenly. Continue cooking until the spaghetti are al dente and start to become slightly crispy at the edges. 5. Adjust the consistency If the sauce dries out too much before the pasta is cooked, add a few tablespoons of hot water. The goal is to have spaghetti coated in sauce and slightly “toasted”.

6. Serve immediately Remove from heat and serve the spaghetti hot. You can finish with a drizzle of extra virgin olive oil to enhance the aroma, but the dish is perfect as it is, with its bold character. 💡Tips:

• The pan should be large enough to allow the spaghetti to move and absorb the sauce without sticking. The direct cooking method is what makes this dish unique, giving it a deep red color and a concentrated flavor, almost “toasted” at the edges.