Killer Spaghetti is one of the most beloved symbols of Bari cuisine, a recipe born from a few humble and simple ingredients but conquers with its decisive character and irresistible aroma. It is said that this specialty was invented in Bari in the ’60s by Enzo Francavilla, chef of the restaurant “Al sorso preferito”, who wanted to transform the concept of dry pasta into something unique and unforgettable in taste. Since then, this first course has become an icon of Apulian tradition.
The peculiarity of the recipe lies in the cooking of the pasta directly in the pan, in contact with tomato sauce, garlic, and chili pepper, until it creates that slightly charred crust that makes every bite special. The ingredients are few, almost those of a classic dish of spaghetti with garlic, oil, and chili, but the final effect recalls the generosity of spaghetti with dried tomatoes and anchovies, with an even more marked intensity.
I chose to share this recipe with you because I consider it one of the best expressions of Italian regional cuisine. As you cook it, you will seem to smell the streets of Bari and enter an authentic kitchen, made of simple gestures and living tradition. I am sure that, once tried, you will not be able to give up killer spaghetti.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian Regional
- Region: Apulia
- Seasonality: All seasons
Ingredients for Killer Spaghetti
- 12.7 oz spaghetti
- 4.2 cups water
- 3.5 oz tomato paste
- 7 oz tomato puree
- 2 dried chili peppers
- 1 clove garlic
- as needed extra virgin olive oil (generous)
- as needed salt
Recommended Tools
- Iron skillet
Preparation KILLER SPAGHETTI
To prepare killer spaghetti, it would be advisable to use an iron skillet. If, like me, you don’t have one, you can use a non-stick pan or large pot, but be aware that the “charred” effect will not be the same, though the result is still excellent. The pan (or pot) should be large enough to contain the whole raw spaghetti.
Chop the garlic and chili peppers.
Heat the water (1 liter), salt it, and dissolve the tomato paste in it (this will be the broth we will use to cook the pasta).
Heat a generous amount of olive oil in a pan (or pot); the entire surface of the pan should be generously covered with oil. Add the garlic and chili and sauté over low heat for a few moments, being careful not to burn the garlic and chili.
Add the tomato puree and let it cook for 1-2 minutes over high heat so it dries up.
Place the spaghetti in the pan, trying to distribute them evenly, and toast them for a few minutes (you will almost hear them frying). When the spaghetti is a little charred, start turning them to “brown” them evenly.
When the pasta is well roasted, add some ladles of broth (hot water and tomato paste), and let it cook for absorption over moderate heat. Stir occasionally and add the broth as needed until the pasta is fully cooked.
At the end of cooking, raise the heat and let the remaining water evaporate; let the spaghetti “fry” a little more in the sauce obtained. At the end, the cooking base should be reduced and almost caramelized.
Serve the killer spaghetti hot.
Notes
You can replace the tomato puree with crushed canned tomatoes.
You can replace the dried chili peppers (crushed dried chili is also fine) with fresh chili.
Killer spaghetti can be stored in the refrigerator, in a closed container, for up to three days. When serving, reheat it in a pan.
The killer spaghetti recipe is included in the collections:
Spicy first courses
Spaghetti
FAQ
I don’t have a pan large enough to hold raw spaghetti, what can I do?
You can boil the spaghetti in boiling water for 1 minute, to soften them. Then continue following the recipe.
Is Killer Spaghetti spicy?
Yes, it is traditionally a spicy dish, but you can adjust the amount of chili to your taste.
Can I omit the chili?
The original recipe includes chili, but you can omit it if you wish. The result will still be excellent.
What is the difference between Killer Spaghetti and Spaghetti with garlic, oil, and chili?
Spaghetti with garlic, oil, and chili is a simple dish with garlic, oil, and chili, while Killer Spaghetti is distinctive for its direct cooking in the pan with the sauce, creating the typical crust.
