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Spaghetti all'Assassina | Crispy & Spicy Cult Pasta
(0)
30 min
Quick
Gurkerl Küche
Der feurige Pasta-Trend aus Bari: Ungekochte Spaghetti werden direkt in einer würzigen Paradeiser-Chili-Brühe in der Pfanne geröstet, bis sie herrlich karamellisieren und eine unwiderstehlich knusprige Textur bekommen.
Ingredients
Preparation method
Preparing the Tomato Broth
In a pot, stir together about 800 ml of water with the strained tomatoes, half of the tomato paste (50 g), and 1 tsp of fine salt. Bring the broth to a boil and keep warm over low heat, simmering gently.
Toasting & Cooking the Pasta
Heat the olive oil in a large, heavy skillet (preferably iron or stainless steel). Briefly sauté the finely chopped garlic cloves, finely sliced red chili peppers, and the remaining tomato paste (50 g) until wonderfully fragrant.
Lay the uncooked spaghetti flat in the skillet. Pour one or two ladles of the hot tomato broth over them and let the pasta sizzle over medium-to-high heat without moving them immediately.
Chef's tip
The secret of authentic Spaghetti all'Assassina lies in having the courage to toast them: the pasta should be allowed to get slightly crispy and caramelize to a dark red in the skillet before adding the next ladle of broth.
It is best to use an uncoated iron skillet to achieve the signature toasted crust.
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