The spaghetti all’assassina are a typical dish of the Apulian tradition, known for its intense flavor and crispy texture. But why are they called that? The mystery lies in the pan used for their preparation: a black iron pan, “l’assassina” in the Bari dialect. This pan, with its ability to conduct heat evenly, allows for the “murderous” cooking that characterizes this dish. The spaghetti, in contact with the hot bottom, toast and slightly char, creating a crunchy and irresistible crust. The ideal pan:
To prepare spaghetti all’assassina, it is essential to use the right pan. It must be large enough (at least 14 inches in diameter) to hold the whole spaghetti, non-stick, and with excellent thermal conductivity. The iron pan, traditionally used for this dish, is ideal, but alternatively, a good-quality non-stick pan can be used. A dish that kills… with taste!
Spaghetti all’assassina are much more than just a pasta dish. They are a culinary experience that transports you to the heart of Apulian tradition, with its bold flavors and unique textures.
I still remember the first time I tasted spaghetti all’assassina. It was 1997, I was a young Calabrian in Apulia for a military visit. I was in Taranto, far from this dish’s place of origin, and while waiting to be served in the restaurant, I asked the waiter what he had served at the nearby table that had intrigued me with its aroma. It was a memorable experience: the intense flavor of the sauce, the crunchy texture of the spaghetti, the spiciness that teased the palate… Since that day, spaghetti all’assassina have remained in my heart.
I recommend trying them because spaghetti all’assassina are a dish that tells a story, a tradition, a way of living. They are an explosion of flavors and textures, a sensory journey into Apulian cuisine. They are simply delicious! If you find yourself in Apulia, do not miss the chance to taste spaghetti all’assassina prepared to perfection. And if you can’t go to Apulia, try cooking them at home, following the traditional recipe. I assure you that you will not regret it!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 10 Minutes
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop, Frying
- Cuisine: Italian
- Seasonality: All seasons, Fall, Winter, and Spring
- Energy 465.18 (Kcal)
- Carbohydrates 37.11 (g) of which sugars 3.62 (g)
- Proteins 7.15 (g)
- Fat 33.80 (g) of which saturated 4.88 (g)of which unsaturated 0.55 (g)
- Fibers 3.11 (g)
- Sodium 637.89 (mg)
Indicative values for a portion of 178 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
- 400 g spaghetti
- 3 3/4 cups water
- 3 1/2 oz tomato paste
- 7/8 cup tomato puree
- 2/3 cup extra virgin olive oil
- 3 cloves garlic (1 minced)
- 1 hot chili peppers
- 1 tsp crushed red pepper (Crushed)
- to taste coarse salt
Tools
- 1 Iron pan Lionese
- 1 Pot Kitchen Craft World
Steps
Let’s start with the preparation of the broth, a fundamental step for the success of spaghetti all’assassina.
Here’s how to proceed, choose a large pot and pour the water into the pot. Add the tomato paste to the water and mix well with a spoon or whisk to dissolve any lumps and obtain a broth with a rich, intense red color.
Put the pot on the stove, bring the broth to a boil over high heat, and season with salt: once it reaches boiling point but without going overboard because the tomato paste is already flavorful, so proceed with caution.
Keep the broth warm: lower the flame to the minimum and keep the broth warm while you prepare the other ingredients. We will need it hot for cooking the spaghetti.
While the broth is simmering over low heat, let’s prepare the sauté that will make our spaghetti all’assassina crispy and tasty. In an iron or non-stick pan (at least 14 inches in diameter), heat plenty of extra virgin olive oil and brown two whole garlic cloves, one finely chopped and the chopped chili pepper. For a bolder flavor, you can also add a bit of crushed red pepper. When the garlic begins to brown, add the tomato puree and mix well to flavor. Finally, remove the whole garlic cloves from the pan.
Now comes the highlight of the preparation, the act that gives the dish its name: the assassination of the spaghetti! Pour the raw spaghetti into the pan with the sauté, distributing them evenly without breaking them. It’s important that they are completely immersed in the sauce and not overlapping too much.
At this point, turn up the heat and let the spaghetti “fry” in the oil and tomato without touching or stirring them, to create the crunchy base that characterizes the dish. You’ll notice that the spaghetti will begin to darken and stick together at the bottom of the pan: it’s normal, don’t worry! This is the process that gives spaghetti all’assassina their unique texture.
When they are well browned on one side (it will take about 5-7 minutes), carefully pick them up with kitchen tongs, being careful not to separate them too much, and gently flip them onto the other side. Repeat the “frying” process on the other side until the spaghetti are well browned and crispy.
It’s time to complete the cooking of our spaghetti all’assassina, transforming them from crispy and toasted into an irresistible pasta dish. The broth of water and tomato paste we prepared at the beginning will help us achieve the perfect texture. Take a ladle of boiling broth and gently pour it into the pan, along the edges, avoiding pouring directly onto the spaghetti to preserve the crust we worked hard to create.
While the broth simmers, the spaghetti will begin to magically separate and cook, absorbing the flavors of the sauce and broth. Continue this process, adding a ladle of broth at a time, only when the previous one has evaporated.
Don’t rush, let the spaghetti cook slowly until the desired texture is reached. You’ll see that with a little patience, you’ll achieve a perfect and flawless result: spaghetti crispy on the outside and soft on the inside, wrapped in a flavorful and slightly spicy sauce.
Let the spaghetti separate and cook slowly, without trying to separate them with the ladle to avoid breaking them. You’ll see that the spaghetti, initially stuck together, will gradually separate, creating a golden and crispy nest. Observe the color of the pasta to know when it’s cooked: it should be golden and slightly crispy. If you prefer, you can taste a spaghetti strand to check its texture.
With this “risotto” technique, cooking will take an average of 18 minutes. However, the time may vary depending on the type of spaghetti and the intensity of the flame, so I recommend checking the cooking around 15 minutes.
Once cooked, spaghetti all’assassina will appear like any other spaghetti, ready to be twirled with a fork. For a more authentic taste, I recommend enjoying them slightly al dente to best appreciate their unique crunchiness, impossible to find in other types of spaghetti.
Once the spaghetti all’assassina have reached the desired cooking, turn off the heat and let them rest in the pan for a couple of minutes. This short rest is crucial for the flavors to blend further and the aromas to be fully released.
Now, it’s time to plate!With the help of tongs and a fork, arrange the spaghetti in a deep plate, creating an inviting and slightly disordered nest, just as tradition wants. Don’t worry if some spaghetti is crispier than others; that’s the beauty of this dish!
If you like, you can finish the dish with a drizzle of extra virgin olive oil and a sprinkle of chopped parsley for a touch of freshness. And don’t forget to serve spaghetti all’assassina piping hot, as this is how they are best enjoyed!
Tips for the broth:
The broth is the key:
The quantity and consistency of the broth are fundamental for cooking spaghetti all’assassina. Make sure it is liquid enough to cook the pasta, but not too diluted to compromise the final flavor.
Personal taste:
You can personalize the broth by adding a pinch of sugar to balance the acidity of the tomato, or aromatic herbs like basil or oregano for an extra touch of flavor. 😉
Tips for frying the spaghetti all’ assassina in the first phase:
Keep the heat high during this phase, to encourage the formation of the crust.
Resist the temptation to stir the spaghetti! Let them cook undisturbed, turning them only once.
The color of the spaghetti will indicate their degree of cooking: they must be golden and crispy, but not burnt! 😊
One last tip:
Spaghetti all’assassina are a dish to be savored slowly, enjoying every single bite and its unique texture. Accompany them with a good glass of Apulian red wine and prepare for an unforgettable taste experience!
Here are some suggestions for pairing the perfect wine with your spaghetti all’assassina, enhancing its taste and creating a harmony of flavors:
Apulian red wines:
Primitivo: a full-bodied and structured red wine, with notes of ripe red fruit and spices, which pairs perfectly with the intense flavor of the sauce and the crunchiness of the spaghetti.
Negroamaro: another Apulian red wine, with a softer and fruitier character than Primitivo, with hints of cherry, plum, and licorice. A balanced and pleasant pairing.
Susumaniello: a less-known but surprising red wine, characterized by intense aromas of berries and spices, with good tannins that balance the spiciness of the dish.
Other options:
Rosato del Salento: if you prefer a lighter wine, a fresh and fruity rosé, with notes of strawberry and raspberry, can be an excellent alternative.
Nero d’Avola from Sicily: a full-bodied and structured red wine, with hints of black fruit and spices, which goes well with the complexity of spaghetti all’assassina.
Cirò Rosso from Calabria: a red wine with a strong character, with notes of plum, tobacco, and black pepper, which creates an interesting counterpoint to the spiciness of the dish.
Tips:
Serving temperature: serve the red wine at a temperature of about 60-64°F, while the rosé at 50-54°F. * Suitable glass: use a large glass for red wines, allowing the wine to breathe and release its aromas.
In conclusion, the perfect pairing is the one you like best! Experiment and discover which wine pairs best with your palate and your version of spaghetti all’assassina.
Cheers! 🍷
Cheers! 🍷
