The killer spaghetti is a very simple and tasty main dish. I wanted to prepare this dish for the 25th edition of the World Pasta Day, celebrated every October 25th. I also discovered that this recipe is typical of Apulian cuisine. The spaghetti is cooked directly in the pan like a risotto, where during cooking they absorb the tomato sauce with garlic and chili that makes them soft and hearty. The peculiarity of this recipe, besides the cooking method, different from the usual pasta, is in its crust that forms at the end of cooking, almost burnt.
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Apulia
- Seasonality: All seasons
Ingredients
- 1 1/4 cups tomato puree
- 5 2/3 oz spaghetti
- 1 clove garlic
- as needed water
- as needed dried red chili
- as needed extra virgin olive oil
- as needed fine salt
Tools
- Food scale
- Pan
- Knife
- Pot
- Ladle
- Tongs
- Wooden spoon
Steps
To prepare the killer spaghetti…
Peel the garlic, cut it in half, and remove the germ, then sauté it in a pan with the extra virgin olive oil.
Meanwhile, heat the water in a pot; this will be used to “risottare” the spaghetti during cooking in the pan.
When the garlic is browned, pour the tomato puree and the spaghetti directly into the pan with the sauce.
Cook the spaghetti for about 20 minutes over medium heat, gradually adding the hot water until cooked.
Stir them occasionally with tongs or a wooden spoon and season with dried or fresh red chili and fine salt.
When the spaghetti is cooked, continue cooking until the sauce thickens well and a slight crust forms on the pasta, almost burnt. You can help detach them from the pan with a spatula.
Serve them hot, adding more chili to taste if desired.
