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Spaghetti all'Assassina
...in your mind.
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Spaghetti all'Assassina

Spaghetti all'Assassina

Also called 'Killer or Assassin's Spaghetti' presumably because you cook it so much it burns & chars in the pan. I'd never heard of this until it was suggested by viewer Pinnacle Soluti0ns for viewer recipe month - and now I can't stop seeing it...it's everywhere. But as crazy as it looks or sounds, it's really good.

Ingredients

The Broth

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 3 cups tomato puree
  • 3 cups water
  • 1teaspoon salt, or to taste

‍

The Spaghetti

  • ¼ cup olive oil
  • 2 teaspoons red chili flakes
  • 6 ounces dry spaghetti
  • Kosher salt to taste
  • 1 tablespoon finely chopped parsley, for garnish
  • Shredded Parmesan and chopped parsley for serving

Directions

The Broth

  1. Heat the oil in a pot over medium heat, add the garlic and cook just until it starts to turn light golden, about a minute or so
  2. Add the tomato puree, water, and salt - stir to combine and bring to a simmer, then turn to low and keep warm

The Spaghetti

  1. Pour the oil into a large pan over medium-high heat, and when hot sprinkle the chili flakes over the top and let sizzle away about a minute
  2. Add spaghetti (keeping it mostly in the same direction) and toss gently until it's all well coated with the chili oil
  3. Now add 3 cups of the broth (careful though cuz it'll splatter) and using tongs make sure the spaghetti is evenly covered by the sauce
  4. Your goal now is to continually move the spaghetti from side to side and gently flipping over - because the strands that come in contact with the bottom of the pan will start to char - and if you can keep it in the same direction it'll work easier
  5. When most of the broth has been absorbed, add another 2 cups and continue turning and gently flipping
  6. When the second batch of broth has been absorbed, and the spaghetti is charred to your liking - you can stop and serve, or even add a little more broth
  7. Garnish with Parmesan and parsley before serving
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