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Spaghetti all'assassina, also known as 'Assassin's Spaghetti' or 'Scorched Pasta', is a unique and popular dish from Puglia, Italy. Unlike traditional pasta, it's cooked directly in a pan with tomato sauce, creating a delightful crispy, scorched texture on the pasta strands. This method, similar to making risotto, infuses the pasta with rich flavors and offers a truly distinct culinary experience.
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Prepare tomato broth by dissolving tomato paste and salt in boiling water. → Sauté garlic and chili in olive oil in a frying pan, then add passata and lightly fry. → Add dry spaghetti directly to the pan and brown it over medium-low heat, turning occasionally. → Repeatedly add the prepared tomato broth, allowing it to absorb and the pasta to scorch between additions, until the pasta is al dente. → Serve the unique and flavorful scorched pasta.
Prepare tomato broth by dissolving tomato paste and salt in boiling water. → Sauté garlic and chili in olive oil in a frying pan, then add passata and lightly fry. → Add dry spaghetti directly to the pan and brown it over medium-low heat, turning occasionally. → Repeatedly add the prepared tomato broth, allowing it to absorb and the pasta to scorch between additions, until the pasta is al dente. → Serve the unique and flavorful scorched pasta.
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Using an iron frying pan is recommended for achieving a cleaner and more effective scorched crust on the pasta.
The cooking method is similar to making risotto (Pasta Risottata), where liquid is added gradually and absorbed by the pasta.
Do not stir the pasta too much, especially when trying to create the scorched bottom. Allow it to sit and brown.
Always taste the pasta for doneness, as the cooking time will differ significantly from package instructions due to the direct pan-cooking method.
Adjust the amount of chili to your personal spice preference.
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