Spaghetti all'Assassina

Name: Spaghetti all'Assassina
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Pugliese
Ingredients: 360 g Spaghetti; 90 ml Extra virgin olive oil; 100 g double concentrated tomato paste; 150 g tomato passata; 900 ml Water; 3 cloves Garlic; 2 whole fresh red chilli; 1 tsp Fine sea salt

Crispy, fiery pan-fried spaghetti cooked directly in a rich tomato and chilli broth until charred and caramelised in a heavy iron skillet.

🇮🇹Italy· Apulia

Prep: 10 min
Cook: 25 min
Total: 35 min
Servings: 4
Difficulty: Medium
Calories: 485 kcal

Ingredients

0 of 8 gathered

Servings

360 g Spaghetti — standard bronze-die dried spaghetti
90 ml Extra virgin olive oil — robust Pugliese oil preferred
100 g double concentrated tomato paste — concentrato di pomodoro
150 g tomato passata — smooth sieved tomatoes
900 ml Water — warm, for the broth
3 cloves Garlic — peeled and lightly crushed
2 whole fresh red chilli — finely chopped, seeds included
1 tsp Fine sea salt — to taste

Equipment

•Large heavy iron skillet or cast-iron pan
•Medium saucepan
•Ladle
•Long kitchen tongs

Nutrition

Per serving, approximate

Calories: 485 kcal
fat: 20 g
carbs: 68 g
fibre: 4 g
protein: 11 g
calories: 485 kcal

Instructions

1
Whisk the tomato paste, passata, water, and salt together in a saucepan and bring to a simmer.
2
Heat the olive oil in a wide cast-iron skillet over medium heat with the garlic and chopped chilli.
3
Fry gently until the garlic is fragrant and pale golden, then discard the garlic cloves.
4
Place the raw, dry spaghetti directly into the hot flavoured oil in an even layer.
5
Pour two ladles of the simmering tomato broth over the pasta and listen for a loud sizzle.
6
Let the spaghetti soften slightly, then turn it with tongs to coat in the rich oil.
7
Leave the pasta undisturbed for two minutes so the bottom layer browns and catches against the iron.
8
Add another ladle of broth once the liquid is absorbed, flipping the spaghetti to crisp fresh sections.
9
Continue adding broth gradually, letting each addition cook away until the pasta is deeply charred and cooked through.
10
Transfer the glossy, crispy strands straight to warm plates and serve immediately while sizzling.

Chef's tips

A seasoned black iron pan is traditional because it distributes high heat and scorches the pasta properly without sticking permanently. Do not stir continuously; allowing the strands to sit still in the hot pan is essential for developing the signature dark, crunchy crust.

Ingredient substitutions

fresh red chilli → 1.5 tsp dried chilli flakes
tomato passata → equal weight of diluted tomato paste with water

Storage

Eat immediately, as this dish loses its signature crispness and cannot be stored successfully.

Reheating

If necessary, toss leftovers in a very hot oiled cast-iron skillet for two minutes to restore crispness.

Common mistakes to avoid

•Boiling the pasta in water beforehand instead of cooking it raw in the pan
•Stirring too frequently, which prevents the crispy scorched crust from forming
•Adding too much broth at once, which turns the dish into a stew rather than frying it