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Spaghetti all’Assassina

Prep Time: 5 minutes
Cooking Time: 25 minutes
Calories per serving:
 
servings
  • 2 cups water
  • 1/8 cup tomato paste
  • 1/3 cup olive oil
  • 1 chili
  • 1 clove garlic
  • 225 g tomato sauce
  • 150 g spaghetti
  • burrata or cream cheese / parmesan

If you struggle to get the pasta crispy, put the hot pan under the hottest grill setting to crisp up the top as well.
  1. 2 cups water • 1/8 cup tomato paste
    Combine the water and tomato paste in a small saucepan, bring to a boil and turn off the heat. Season with a pinch of salt.
  2. 1 clove garlic • 1 chili
    Finely chop the garlic and chili.
  3. 1/3 cup olive oil • 225g tomato sauce
    Heat the olive oil over medium-high heat, then sautee the garlic and chilies for 20-30 seconds. Add the tomato sauce, season with salt and pepper and bring to a simmer for 5 minutes.
  4. 150g spaghetti
    Spread the uncooked spaghetti in the pan in one even layer. Push the pasta down and make sure everything is coated with the sauce. Let simmer until the pasta has absorbed most of the sauce.
  5. Add a ladle of the tomato broth and let the pasta absorb it. Do not move the pasta to let it fury/char a bit at the bottom. Repeat until you have used up about half of the broth.
  6. When the pasta is nicely golden brown and crispy on the bottom, flip the pasta, press it down and repeat the previous step until the broth is used up or the pasta is done. Continue frying until the bottom layer is crispy as well.
  7. Serve with burrata, cream cheese or parmesan.

If you struggle to get the pasta crispy, put the hot pan under the hottest grill setting to crisp up the top as well.
Prep Time: 5 minutes
Cooking Time: 25 minutes
Calories per serving:
 
servings
  • 2 cups water
  • 1/8 cup tomato paste
  • 1/3 cup olive oil
  • 1 chili
  • 1 clove garlic
  • 225 g tomato sauce
  • 150 g spaghetti
  • burrata or cream cheese / parmesan

If you struggle to get the pasta crispy, put the hot pan under the hottest grill setting to crisp up the top as well.
  1. 2 cups water • 1/8 cup tomato paste
    Combine the water and tomato paste in a small saucepan, bring to a boil and turn off the heat. Season with a pinch of salt.
  2. 1 clove garlic • 1 chili
    Finely chop the garlic and chili.
  3. 1/3 cup olive oil • 225g tomato sauce
    Heat the olive oil over medium-high heat, then sautee the garlic and chilies for 20-30 seconds. Add the tomato sauce, season with salt and pepper and bring to a simmer for 5 minutes.
  4. 150g spaghetti
    Spread the uncooked spaghetti in the pan in one even layer. Push the pasta down and make sure everything is coated with the sauce. Let simmer until the pasta has absorbed most of the sauce.
  5. Add a ladle of the tomato broth and let the pasta absorb it. Do not move the pasta to let it fury/char a bit at the bottom. Repeat until you have used up about half of the broth.
  6. When the pasta is nicely golden brown and crispy on the bottom, flip the pasta, press it down and repeat the previous step until the broth is used up or the pasta is done. Continue frying until the bottom layer is crispy as well.
  7. Serve with burrata, cream cheese or parmesan.

If you struggle to get the pasta crispy, put the hot pan under the hottest grill setting to crisp up the top as well.