Spaghetti all'assassina, also known as spaghetti bruciati, is a Barese spaghetti dish. Its preparation is markedly different from other spaghetti dishes; instead of being boiled in salted water and finished in sauce, the pasta is cooked directly in the pan.
- 1 large pot
- 1 Cast iron skillet or large steel pan
- 1 wooden spoon
- 1 Chopping-board
- 1 knife
- 1 Ladle
- Metal tongs
- Measuring spoons and cups
- 300 g Spaghetti 11oz
- 1-2 red hot chilli peppers
- 2 cloves of garlic
- 150 g Tomato concentrate 5oz
- ½ Bottle of tomato passata
- Salt as much as required
- Pepper as much as required
- Extra virgin olive oil as much as required
- Stracciatella cheese as much as preferred
- Bring 1 liter (4 cups) of water to boil in a large pot.
- Once boiling, add the tomato concentrate to the pot and cook for less than 10 minutes and then take off heat and put to the side.
- Cut the red hot chilli pepper into nice thin strips and finely chop the garlic cloves.
- In a cast iron skillet or large steel pan, add about 10-15 tablespoons of extra virgin olive oil.
- Bring the pan up to high heat. Once hot, add the garlic and the chilli pepper into the olive oil and cook for 20 seconds.
- Add the tomato passata to the pan and cook for 2-3 minutes while stirring to help reduce the sauce. Keep the pan on high heat and let the sauce create bubbles.
- Add the spaghetti into the pan by putting it down in a flat, even layer and begin to push the sauce on top of the pasta and cook for about 4 minutes.
- Roll over your pasta to start cooking the other side.
- Next, begin to slowly add the sauce from the tomato concentrate and water into the pan, but don’t move the pasta. Let it sink flat in the pan and cook.
- Add a little rock salt and a generous amount of pepper into the pan and periodically push the sauce back on top of the pasta while you cook.
- Push the pasta closer together and continue to cook as the pasta will continue to absorb the sauce.
- Let the spaghetti cook for 1-2 minutes without much sauce in the pan to help the pasta get crispy.
- Then, continue to add in the tomato concentrate sauce. The pasta should be cooked for a maximum of 8-10 minutes from the moment it is in the pan.
- Stir the pasta and spread it out around the pan so it starts to toast and get a little extra crunchiness.
- Put extra virgin olive oil over top of the past then remove it from the pan and plate it up.
- Top with extra virgin olive oil, black pepper, and a dollop of Stracciatella cheese.