The killer spaghetti is a typical dish of Bari cuisine made with simple ingredients that, thanks to the cooking method, becomes a first course with an intense, spicy flavor and a unique texture.
Contrary to conventional pasta cooking methods, these spaghetti are risottoed in an iron pan where they gradually absorb the previously prepared sauce made of tomato, garlic, and chili pepper.
The peculiarity of the preparation lies in the technique of “caramelizing” the sauce, which gives the pasta a characteristic smoky taste and a crispy texture, especially along the edges of the spaghetti.
Invented in the late 1960s at the restaurant “Al Sorso Preferito” by Foggia chef Enzo Francavilla, they immediately became very successful, spreading throughout the city. Over time, this traditional dish was lost but was brought back to prominence by a Facebook group: l’Accademia dell’Assassina.
Born by chance, perhaps by genius, they are one of the iconic dishes of Bari cuisine. Killer spaghetti are loved or feared, but once tasted, they are never forgotten.
The recipe I propose is the most well-known.
Also try:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 107.37 (Kcal)
- Carbohydrates 15.48 (g) of which sugars 0.98 (g)
- Proteins 2.85 (g)
- Fat 4.19 (g) of which saturated 0.61 (g)of which unsaturated 0.27 (g)
- Fibers 1.46 (g)
- Sodium 395.07 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 12.7 oz spaghetti (or vermicelli)
- 17.6 oz tomato puree
- 3 tbsps extra virgin olive oil
- 3 tbsps tomato paste
- 2 cloves garlic
- 1 pinch sugar (optional)
- to taste hot chili pepper (dried)
- to taste salt
Tools
- 1 Pan large, preferably iron, alternatively non-stick
- 1 Saucepan
- 1 Ladle
Steps
In a large pan, toast the sliced garlic and hot chili pepper in the extra virgin olive oil; the garlic should turn golden without burning.
Meanwhile, in a saucepan, boil 1 liter of water with the tomato paste and a pinch of salt; this will be the broth with which we will cook the spaghetti.
As soon as the garlic is golden, add the tomato puree (be careful not to burn yourself as the tomato tends to splash everywhere), a ladle of water, and a teaspoon of sugar; cook for 3-4 minutes on high heat.
Add the spaghetti to the pan so that they are in contact with the sauce; cook them on high heat until they start to absorb the tomato and begin to sizzle. At this point, move them to avoid burning and add two ladles of broth.
The liquid will start to simmer; let it dry without moving the spaghetti until you hear it sizzle again, wait 10 seconds, and add more broth.
Bring the spaghetti to cooking following this method, keeping in mind that each type of pasta has a different cooking time.
When they are almost cooked, let the sauce thicken and form a delicious crispy crust on the bottom.
Killer Spaghetti is ready to be served.
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