Spaghetti all'Assassina

Name: Spaghetti all'Assassina
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g spaghetti; 500 g tomato passata; 2 garlic cloves; 2 tsp chili flakes; 4 tbsp olive oil; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Originating from the coastal city of Bari in Italy's Puglia region, Spaghetti all'Assassina is a fiery dish that embodies the bold flavors of its birthplace. Traditionally cooked in a special pan that enhances its unique texture, this pasta is often enjoyed for lunch or dinner by those who crave a bit of culinary thrill. Its name, meaning "Killer Spaghetti," hints at the intense heat and robust character that defines this dish.

Spaghetti all'Assassina offers a tantalizing mix of crispy and saucy textures, with the pasta absorbing the rich tomato passata. The garlic and chili flakes create a spicy kick, balanced by the smoothness of olive oil. This dish is a celebration of bold flavors, delivering a satisfying heat that lingers pleasantly on the palate.

Ingredients

400 gspaghetti
500 gtomato passata
2garlic cloves
2 tspchili flakes
4 tbspolive oil
to tastefine sea salt

Method

Start by bringing a large pot of water to a rolling boil. Add a generous amount of fine sea salt to the water, which should taste like the sea. This step is crucial for seasoning the spaghetti from the inside out.
While the water is coming to a boil, heat 4 tablespoons of olive oil in a wide, heavy-bottomed pan over medium-high heat. Once the oil shimmers, add 2 garlic cloves, crushed but left whole, and 2 teaspoons of chili flakes. Sauté until the garlic is golden and fragrant, infusing the oil with its aroma.
Pour 500 grams of tomato passata into the pan, stirring to combine with the garlic and chili oil. Allow the sauce to simmer gently, reducing slightly and concentrating its flavors. Taste and adjust with fine sea salt as needed, ensuring a balanced and robust sauce.
Once the water is boiling, add 400 grams of spaghetti. Cook the pasta until it is just shy of al dente, about 2 minutes less than the package instructions suggest. Reserve a cup of the starchy pasta water before draining.
Transfer the undercooked spaghetti directly into the pan with the simmering sauce. Toss the pasta to coat it evenly, allowing the flavors to meld. Gradually add the reserved pasta water, a little at a time, to loosen the sauce and help the pasta finish cooking.
Continue to cook the spaghetti in the sauce over medium-high heat. The pasta should absorb the sauce, developing a slightly crispy texture on the bottom as it cooks. Once the spaghetti is tender and the sauce clings to each strand, it is ready to serve.
Serve the Spaghetti all'Assassina hot, ensuring each portion has a mix of the crispy and saucy pasta. Enjoy the bold flavors and unique texture that define this dish.