Spaghetti all’assassina is another typical dish from Bari, although not part of traditional cuisine. Over the last few years it has become one of the most popular dishes in Bari’s restaurants. This recipe was born from a chef working in a Bari restaurant at the request of guests from the north who asked for a tasty and substantial dish. The name “assassina” was “suggested” by these guests, who, referring to the generous amount of chili inside the dish, told the chef: delicious but you’re an “assassin”. Spaghetti all’assassina use very simple ingredients: tomato paste, garlic, oil and chili, but the specialty is in the cooking, which is done directly in a cast-iron skillet, making them golden, crunchy and extraordinarily flavorful. Try them and you’ll be surprised! Enjoy!
- Difficulty: Medium
- Cost: Budget-friendly
- Preparation time: 1 Hour
- Cooking time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 18 oz spaghetti
- 10 tbsp tomato paste
- 4.25 cups water
- 11 tbsp olive oil (about 3/4 cup)
- 3 cloves garlic
- 1.25 cups tomato passata
- chili (chopped or in pieces, or chili-infused oil)
- salt
Tools
- Cast-iron skillet
Steps
First, prepare the tomato broth. Put the water, the tomato paste and the salt in a pot. As soon as it starts to boil, turn it off.
In the skillet, add the oil, the chili, 2 garlic cloves cut in half, and remove the core from the third clove and crush it.
Brown the garlic and then add the tomato passata.
When the passata starts to fry, add the spaghetti to the skillet.
At this point you need to fry the spaghetti.
After a few minutes you’ll see the spaghetti stick to the bottom and form a crust. At that point flip them over so the portion that was on the bottom comes to the top.
Let this side fry for a few minutes as well, then begin ‘risottare’ the spaghetti by adding the first 3 ladles of broth, continuing until fully cooked.
Gradually you’ll see the spaghetti soften. Remove the garlic and stir occasionally.
When bubbles form on the bottom, remember to add 2 ladles of broth, a little at a time; the bottom should be creamy, not brothy.
When the spaghetti seem cooked, taste and adjust the salt.
Spaghetti all’assassina are ready!! Fabulous!!
Notes
For cooking spaghetti all’assassina do not rely solely on the time indicated on the package. For this preparation you must watch what happens in the skillet and follow the cooking of the spaghetti you are using.
