Delicious Recipes

Killer Spaghetti

in cucina con pina

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in

Killer Spaghetti is a young first course of Bari origins, born in 1967 by the hand of a Puglian chef, Enzo Francavilla. Initially, the spaghetti was blanched and then cooked in a pan directly with peeled tomatoes. Later, it was decided to replace the peeled tomatoes with water and concentrate and put the raw spaghetti directly. Very appreciated not only in the region of birth but a little everywhere. Spaghetti always remains the most preferred format for everyone. They are called so because of the way they are cooked, with lots of chili peppers fried together with spaghetti and from the exclamation of a customer addressing the host who had prepared them, calling him an assassin. The first ingredient is chili pepper, lots of chili pepper, and of course, the iron pan is indispensable. I also bought it, I add the link here. At this moment I checked, it is on sale at 20% off, take advantage

  • Difficulty: Easy
  • Cost: Cheap
  • Preparation time: 10 Minutes
  • Portions: 2
  • Cooking methods: Stovetop
  • Cuisine: Regional Italian
  • Region: Puglia
  • Seasonality: All Seasons
437.58 Kcal
calories per serving
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  • Energy 437.58 (Kcal)
  • Carbohydrates 40.21 (g) of which sugars 2.48 (g)
  • Proteins 7.66 (g)
  • Fat 29.40 (g) of which saturated 4.24 (g)of which unsaturated 0.72 (g)
  • Fibers 4.06 (g)
  • Sodium 2,192.82 (mg)

Indicative values for a portion of 330 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 to prepare Killer Spaghetti

  • 6.35 oz spaghetti
  • 2 tbsps tomato paste
  • 4 cups water
  • 4 tbsps extra virgin olive oil
  • 1 cup tomato purée
  • 1 tsp salt
  • 1 hot chili pepper (fresh)
  • 1 clove garlic

Tools to prepare the spaghetti

  • Iron Pan
  • Saucepan
  • Tongs
  • Wooden Spoon
  • Ladle

Steps to prepare Killer Spaghetti

  • Essential for this dish is the chili pepper, the more the better.

  • Iron pan with chopped garlic and chili pepper pieces, brown in abundant extra virgin olive oil.

  • Being careful not to burn yourself, dip a bit of tomato purée in the boiling oil.

  • After two or three minutes, lay the whole spaghetti on the tomato in the pan, remember, and this is why the iron pan must have a diameter of 14 inches.

  • Slightly toast the spaghetti and very carefully turn them gently.

  • Add the rest of the purée.

  • Meanwhile, in hot water (32 oz) dilute the tomato paste.

  • When the spaghetti are nicely toasted in several places

  • Start to add the hot water with the concentrate on top of the spaghetti and as it absorbs, add more until the pasta is cooked.

  • Always stir gently to avoid breaking the spaghetti.

  • And here they are, ready to enjoy, Killer Spaghetti.

Author image

in cucina con pina

My name is Pina, and my passion is food and cooking in general. On the blog, I focus on regional dishes like those from my birthplace, Sicily. I also feature dishes from Lazio, the region that has hosted me for over 40 years, but in general, I cover all Italian regions. Traveling and exploring is my second passion, so I couldn't leave out dishes from around the "World" on my blog. My blog is divided into simple and essential sections like appetizers, first courses, main courses, side dishes, bread and leavened products, jams and preserves, wines and wineries, and of course, travels. Desserts are included, and finally, there is a dedicated corner for gluten-free options. Easy recipes, explained step by step and always updated.

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