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Spaghetti all'Assassina | Spicy Pasta Classic
(0)
30 min
Quick
Knuspr-Küche
Spaghetti all'Assassina ist das berühmte Kultgericht aus Bari: Ungekochte Spaghetti werden direkt in der Pfanne mit aromatischem Knoblauch, feurigem Chili und Olivenöl scharf angebraten und mit kochender Tomatenbrühe risottiert, bis sie al dente und herrlich knusprig karamellisiert sind.
Preparation method
Preparation & Tomato Broth
In a pot, bring approx. 800 ml of water to a boil with the tomato paste, half of the tomato passata (150 ml), and 1 tsp of salt. Keep the tomato broth hot on the lowest heat setting.
Peel the garlic cloves and cut into thin slices. Wash, deseed, and finely chop the red chilli pepper.
Searing & Cooking Pasta Risotto-Style
Heat the olive oil in a large, heavy skillet (preferably cast iron or stainless steel). Gently sauté the garlic and chilli over medium heat until fragrant, but not browned.
Chef's tip
The secret to a perfect assassina lies in patience when frying: The pasta should not burn, but rather develop crispy, charred spots ('bruciata') from the heat and olive oil. An uncoated iron or stainless steel skillet is best suited for this.
75 min
Under an hour
