Spaghetti All'Assassina or Spaghetti Assassina translates to Assassin's Spaghetti or Killer Spaghetti. Learn how to make this simple yet elegant killer pasta recipe from southern Italy in 20 minutes. This vegan and vegetarian recipe packs a punch of spicy and robust umami rich complex flavors. In this step-by-step recipe video, we'll guide you through the process of creating this mouthwatering and satisfying pasta dish that is sure to become a favorite of yours as it is ours. Of all the pasta recipes, this is one of the easiest and can even be made from leftover spaghetti. It's made with common ingredients This spaghetti recipe is perfect for a busy weekday lunch, or a lazy weekend dinner as it only takes 20 minutes to make.
Sometimes referred to as Italy's sexiest pasta, Spaghetti All'assassina originates from Southern Italy, and is often associated with the town of Bari. It's made similar to a risotto in a pan by adding a little water at a time to cook the dry pasta, the technique called Risottota.
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Prep Time: 10
Cook Time: 15 minutes
Total Time: 20 Minutes
Serving: 3-4
Ingredients:
8 Oz Spaghetti, uncooked
2-3 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Garlic Minced
1 Tsp Red Chili Flakes
1/2 Tsp Salt or to taste
Basil to garnish
Pasta Sauce:
28 oz. San Marzano Tomatoes
2 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Garlic, minced
1 Tsp Red Chili Flakes
2-3 Tbsp. Fresh Basil, Chiffonade
1/2 Tsp Salt
1 Tsp Black Pepper
1/2 Tbsp. Sugar (optional if needed)
Directions:
1. In a sauce pan over medium low heat, add the olive oil, garlic, and red chili flakes. Allow the oil to heat up. Then add the crushed San Marzano Tomatoes, along with Basil, Salt, Black Pepper, and Sugar (optional ingredient). Stir to combine thoroughly. Cover, and allow to simmer for 10 minutes. After 10 minutes, remove from heat, and set aside.
2. Boil water in an electric kettle, or stove to use in cooking of the pasta. Set aside
3. In a large pan (12" or larger) over medium low heat, add 2 tbsp. extra virgin olive oil, along with garlic and red chili flakes.
4. Once the oil is hot and infused with the garlic and red chili flakes, add in the uncooked spaghetti. Gently Stir the spaghetti until it changes color.
5. Add in a cup of hot water, and a cup of pasta sauce to the pan. Then gently stir the spaghetti to coat it with water and pasta sauce, being careful to avoid breaking the spaghetti. Allow the water and pasta sauce to reduce, and then add more water and pasta sauce until the spaghetti is al dente.
6. Once the spaghetti is cooked, increase the heat slightly to evaporate rest of the water to prevent overcooking the pasta.
7. Then spread the pasta evenly across the pan. Then wait about 20 seconds. At this point, the sauce and some of the spaghetti should be sticking to the pasta slightly. Then use a spatula, get underneath the spaghetti, and fold it over. To char the other side. Keep doing this until as much of the spaghetti as possible is charred.
8. Turn off the heat, and garnish with basil and parmesan cheese.
9. Serve and Enjoy :)
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