Spaghetti all'assassina

Spaghetti all’assassina are a typical dish from Bari, known for their intense flavor and the unique cooking technique that involves “burning” the pasta slightly during its preparation, giving it a unique taste and a crispy texture. Here’s how to prepare them:

Ingredients

• 320 g of spaghetti
• 500 g of peeled tomatoes
• 1 clove of garlic
• Chili pepper to taste
• Extra virgin olive oil to taste
• Salt to taste
• Grated pecorino cheese (optional)
• Fresh basil (optional)

Preparation

1. In a large and wide pan, heat a generous amount of extra virgin olive oil with a clove of garlic and chili pepper to taste.
2. When the garlic is golden, remove it and add the crushed peeled tomatoes. Salt and cook for about 15 minutes over medium heat, until the sauce thickens.
3. Break the spaghetti in half and add them raw to the sauce, being careful to distribute them evenly.
4. Allow the pasta to absorb the sauce and cook on high heat without stirring for a few minutes, until the bottom starts to “burn” slightly, creating a crust.
5. Carefully turn the spaghetti and let them cook on the other side too, until they are evenly browned and crispy on both sides.
6. At the end of the cooking, some strands of pasta will be crispy and others soft, soaked in sauce.
7. If desired, sprinkle with grated pecorino and garnish with some fresh basil leaves before serving.

Trivia

The name “all’assassina” derives from the “aggressive” cooking method that characterizes this dish. The technique requires that the pasta be literally “taken down” (or “killed”) by the heat, creating a unique dish of its kind. It is said that the origin of the dish can be attributed to the culinary skills of the chefs from Bari, capable of transforming a mistake, the burnt pasta, into a sought-after and appreciated specialty.