Killer Spaghetti: the Bari “crime” that stole my husband’s heart (and palate). An intense and bold main dish, perfect for a lunch with company or a spicy dinner for two.
There are flavors that change your vacation and your cooking habits. After discovering them during a trip to Puglia a few years ago, Killer Spaghetti became my husband’s favorite main dish.
So what makes this dish so special? Crunchy, charred, and dangerously good, the Killer is a recipe that breaks every rule of Italian cuisine. Born in the ’60s, these spaghetti are not just simple pasta with tomato sauce, but an extreme experience of flavors and textures.
The name, after all, says it all: it’s said that the first customers, overwhelmed by the extreme spiciness, called the chef a killer. But the “murder” is also technical: the pasta is thrown raw into the pan and “mistreated” until it burns, creating an irresistible crust.
So, forget about the classic boiling method: Killer Spaghetti are cooked directly in the pan (preferably cast iron). The spaghetti must fry in oil, garlic, and chili pepper along with the tomato puree, then cooked by gradually adding a concentrated red tomato broth, just like you would with risotto.
What do you say? Would you like to try them and be conquered by this “crime” of goodness?
Let’s see together how to make the recipe for Killer Spaghetti. Prepare the ingredients and let’s get started!
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. If you like, give a Like to the page: it would really make me happy. I’m waiting for you.
Gabriella
Other delicious recipes to try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz spaghetti
- 2/3 cup tomato puree
- 1 1/2 tablespoon tomato paste (generous)
- 1 clove garlic (or 2)
- to taste chili pepper (generous)
- 3 1/3 tbsp extra virgin olive oil (or 1/4 cup – essential for the crust)
- 1 quart water
- to taste salt
Tools
- 1 Pot
- 1 Pan
- 1 Tongs
Steps
In a small pot, dissolve the tomato paste in boiling water. Season with salt: it should result in an intense and flavorful red broth to keep warm at all times.
In the pan (preferably cast iron or steel), generously heat the extra virgin olive oil with garlic and chili pepper (use generously). When the garlic is golden, add the tomato puree. Let it reduce until it darkens and the oil starts sizzling vigorously.
Not having a cast iron pan at home, I used a regular non-stick pan. The result was still delicious, although the ‘charred’ effect was less pronounced than the original. If you’re looking for that extreme contrast, cast iron is definitely the winning choice!
Lay the raw spaghetti directly into the pan. Using tongs, gently move them so they get well coated with sauce and oil. Leave them still for a couple of minutes: they need to start “frying” and toasting, creating the first burnt spots.
At this point, add a couple of ladles of the boiling tomato broth.
Golden rule: do not stir! Wait for the liquid to be absorbed and for the pasta to start sizzling again at the bottom. Only then add more broth. Continue this way until fully cooked, it will take about 10-12 minutes.
In the last seconds, slightly increase the flame and let the pasta stick a bit to the bottom. When you hear the typical sound of a vigorous fry and see the spaghetti enveloped in a thick dark cream, the Killer is ready! Enjoy your meal!
See you next recipe
Storage
You can store Killer Spaghetti in the refrigerator for up to 2 days, stored in an airtight container.
How to reheat: absolutely avoid the microwave, which would make them soft. The best way is to reheat them in a pan with a drizzle of oil over high heat for a couple of minutes.
Tips and Suggestions
– Choosing the spaghetti: use good quality durum wheat semolina spaghetti (perhaps bronze die-cut). Spaghetti that is too thin or low in starch tends to break during pan toasting.
– The right pan: as I mentioned, I used a non-stick pan because I didn’t have a cast iron one. If you’re in my same situation, the trick is to be patient: leave the pasta still on the bottom for a few extra minutes before adding the broth. You won’t get the “charred” black typical of Bari, but the taste will still be amazing.
– The broth must boil: keep the tomato broth always on low heat. If you add it lukewarm, you will stop the pasta cooking and say goodbye to crunchiness!
– The chili pepper: the real Killer must be spicy, but if you’re not used to it, start with a little. You can always add a drizzle of chili oil raw at the end.
– It takes patience: don’t stir them too soon. Let the bottom toast well before adding the next ladle of broth.
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FAQ (Questions and Answers)
Can I use whole wheat or gluten-free spaghetti?
In theory, yes, but be careful: whole wheat spaghetti has a very toasted flavor that might overshadow the tomato, while gluten-free ones tend to break more easily during “dry toasting.” If you use them, be even more delicate when moving them in the pan.
I only have a non-stick pan, should I give up?
Absolutely not! As I was saying, I used a non-stick pan myself. The crust will be less evident and less “black,” but the taste of risotto-style cooking in tomato still remains an experience worth trying.
