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This unique Italian pasta dish from Bari is cooked by frying dry spaghetti directly in a spicy tomato broth, resulting in a distinct crispy texture and intensely flavored sauce. It's a departure from traditional boiled pasta, offering a deeply savory and slightly sweet experience.
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Prepare optional pickled chilies (char and soak in vinegar). → Chop jalapeños and garlic, purée tomatoes, and dilute with water to make broth. Season broth. → Heat oil, sauté garlic and jalapeños, add tomato paste, then a portion of tomato broth. → Lay dry spaghetti in the pan, cook until bottom browns, then add more broth. Repeat until pasta is al dente and browned. → Adjust seasoning, stir in basil, and serve with optional chili garnish.
Prepare optional pickled chilies (char and soak in vinegar). → Chop jalapeños and garlic, purée tomatoes, and dilute with water to make broth. Season broth. → Heat oil, sauté garlic and jalapeños, add tomato paste, then a portion of tomato broth. → Lay dry spaghetti in the pan, cook until bottom browns, then add more broth. Repeat until pasta is al dente and browned. → Adjust seasoning, stir in basil, and serve with optional chili garnish.
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A nonstick (Teflon) pan is highly recommended over cast iron or stainless steel for easier cooking and better results, as it prevents sticking and keeps the browned bits on the pasta.
Use dry spaghetti with a smooth, shiny surface rather than bronze-cut pasta, as the latter sheds too much starch and can make the sauce pasty.
The tomato broth should be seasoned to taste as salty as a good soup before adding pasta.
Allow the bottom layer of pasta to get good and brown (not burnt) before adding more liquid in each stage.
The dish is incidentally vegan.
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