Ah, Spaghetti all’Assassina – a fiery, dramatic dish straight from Bari, Italy. Literally translating to “Killer’s Spaghetti,” this recipe is all about bold flavors, crispy texture, and slow-burning heat.
Unlike most pasta recipes, this spaghetti is cooked directly in a pan like risotto, absorbing spicy tomato broth as it crisps and chars — giving it its signature “assassin” style.
🍝 Spaghetti all’Assassina (Killer’s Spaghetti)
🔪 Ingredients (2 servings)
For the spicy tomato broth:
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2 cups water (or light vegetable broth)
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1 cup passata (strained tomato puree)
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Salt to taste
For the pasta:
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180–200g (6–7 oz) dry spaghetti
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2 tbsp olive oil
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2 garlic cloves, smashed
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1–2 tsp red chili flakes (adjust to taste)
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1 tbsp tomato paste
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A pinch of sugar (optional, to balance acidity)
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Extra olive oil for drizzling
🔥 Instructions
1. Make the spicy tomato broth:
In a saucepan, mix the passata with water and a good pinch of salt. Keep warm on low heat.
2. Flavor the pan:
In a wide nonstick or cast iron skillet, heat olive oil over medium heat. Add smashed garlic and chili flakes. Sauté for 1–2 minutes until fragrant (don’t burn the garlic).
3. Add tomato paste:
Stir in tomato paste and cook for another minute, letting it caramelize slightly.
4. Add dry spaghetti:
Yes, dry! Lay the spaghetti flat in the pan. Let it toast slightly for 1–2 minutes, turning once if needed. This begins the signature crisping.
5. Cook like risotto:
Ladle in hot tomato broth gradually — just enough to barely cover the pasta. Let it absorb before adding more, stirring occasionally to prevent sticking. This takes about 15–20 minutes total.
🔥 Let parts of the pasta char a little against the pan — that’s the assassin’s kiss.
6. Finish with texture:
When the pasta is al dente and lightly charred, drizzle with a bit more olive oil. Taste and adjust salt or spice.
🌶️ Serve with:
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No cheese (traditional version is vegan)
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Optional garnish: extra chili flakes or a parsley sprinkle
📝 Tips:
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Don’t over-stir. Let the pasta sear!
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Use a wide pan so the spaghetti lies flat
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Control the heat: Medium-high for crisping, medium-low for broth absorption