Spaghetti all'Assassina: Crispy Pasta
A fiery, crispy pasta dish originating from Bari, Puglia, where dry spaghetti is seared directly in a spicy tomato sauce, creating unique toasted textures and intense flavors.
Ingredients
- 400 g dry spaghetti
- 4 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp red pepper flakes or to taste
- 2 tbsp tomato paste
- 800 g canned crushed tomatoes
- 750 ml hot vegetable broth or chicken broth
- 1 tsp salt to taste
- 0.5 tsp black pepper to taste
- 2 tbsp fresh parsley chopped for garnish
Instructions
- In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and red pepper flakes, sauté for 1 minute until fragrant. Stir in tomato paste and cook for another minute.
- Pour in the canned crushed tomatoes, season with salt and pepper. Bring to a simmer, then reduce heat and let it cook gently. Keep the remaining hot broth nearby, simmering.
- In a wide, heavy-bottomed pan (ideally cast iron), heat the remaining 3 tablespoons of olive oil over medium-high heat until shimmering. Lay the dry spaghetti in a single layer as much as possible. Let it sear undisturbed for 2-3 minutes until golden brown and crispy on one side.
- Carefully flip or move the spaghetti to sear other sides, or gently break it down if the pan isn't wide enough. Pour approximately half of your simmering tomato sauce directly over the spaghetti.
- Add a ladleful of the hot vegetable or chicken broth. Allow the liquid to absorb into the pasta, stirring gently only when necessary to prevent sticking. The goal is to cook the pasta like a risotto, gradually adding liquid.
- Continue adding the remaining tomato sauce and then the hot broth, a ladleful at a time, allowing each addition to be mostly absorbed before adding more. Stir frequently but gently, ensuring the pasta cooks through while still developing crispy bits on the bottom of the pan.
- Cook until the spaghetti is al dente, usually around 15-20 minutes, adjusting liquid as needed. The dish should be saucy but not soupy, with noticeable crispy, charred strands of pasta. Taste and adjust seasoning.
- Serve immediately, garnished with fresh chopped parsley. Enjoy the spicy, crispy delight!
Notes
Use a wide, heavy-bottomed pan (like cast iron) for the best searing. Don't stir the spaghetti too much initially to allow crispy bits to form. Adjust red pepper flakes to your preferred spice level. Good quality canned tomatoes make a big difference.