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Spaghetti all'Assassina | Crispy Fiery Pasta from Bari
(0)
30 min
Quick
Gurkerl Küche
Der legendäre Pasta-Klassiker aus Apulien: Rohe Spaghetti werden direkt in der Pfanne mit feurigem Chili, Knoblauch und fruchtiger Paradeiserbrühe nach Risotto-Art gegart, bis sie herrlich knusprig und karamellisiert sind.
Ingredients
Preparation method
Prepare the tomato broth
In a small pot, mix approx. 800 ml of water with the tomato paste, half of the strained tomatoes (approx. 150 g), and 1 pinch of salt, and simmer gently over medium heat. The broth must remain hot throughout the entire cooking process.
Aroma base & sautéing
Peel and finely chop the garlic cloves. Deseed the fresh chilli peppers and cut into fine rings. Heat plenty of olive oil in a large, wide pan over medium heat. Gently fry the garlic, fresh chilli, and chilli flakes briefly until the garlic is fragrant.
Add the remaining strained tomatoes (150 g) to the pan and reduce for approx. 2–3 minutes. Now place the uncooked, raw spaghetti flat in the pan.
Chef's tip
It is best to use a heavy iron or cast-iron pan to achieve the typical crispy roasted effect of authentic Assassina.
Adjusting spiciness: For a milder version, use only one fresh chilli pepper without seeds and omit the dried chilli flakes.
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