Spaghetti all'assassina (Killer Spaghetti)
Spaghetti all’assassina, known as Killer Spaghetti or Burnt Spaghetti (Spaghetti bruciati), is a traditional and simple dish from Bari, Apulia, Italy. It consists of a few simple ingredients: spaghetti, tomato sauce, tomato paste, oil, and chili pepper.
Equipment
- 1 Frying pan
- 1 Pot
Ingredients
- 160 gr spaghetti
- 200 gr tomato sauce
- 1 tbsp tomato paste
- 50 ml olive oil extra virgin
- 2 cloves garlic
- ½ chili pepper
- 500 ml water
Instructions
- Peel the two garlic cloves and chop one of them finely. Finely chop the chili pepper as well.
- Make the broth by adding water, 2/3 of the tomato sauce, and the tomato paste in a pot. Bring to boil and let simmer.
- In a pan, add olive oil, the garlic cloves, and the chili pepper. Cook the garlic and chili for some minutes and after, add the tomato sauce that you did not use for the broth, so the remaining 1/3.
- Let the sauce in the pan reduce over medium heat and add the spaghetti, paying attention to distribute them evenly.
- When the spaghetti start getting a little crispy, turn them and wait for the other side to get crispy as well.
- Start pouring a ladle of tomato sauce broth and cook over medium heat. The pasta will start to soften and it will be easier to manage in the pan. Keep adding broth little by little on the side of the pan when some of the previously added broth evaporates.
- Continue until the spaghetti are cooked.
- Serve.
Notes
- Use low-quality pasta if you have it.
- Reduce or increase the chili amount based on your taste.
- You can cook the pasta until slightly burnt.
Nutrition
Calories: 582kcalCarbohydrates: 73gProtein: 13gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gSodium: 458mgPotassium: 594mgFiber: 6gSugar: 10gVitamin A: 755IUVitamin C: 8mgCalcium: 65mgIron: 2mg
Caution
Nutritional information shall not be used for medical reasons.
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