Spaghetti all'Assassina
Spaghetti all'Assassina
Ingredients
For the Spaghetti all'Assassina
- 1 pound dry spaghetti
- 1/4 cup olive oil
- 2 cloves garlic, thinly sliced
- 1 teaspoon red pepper flakes, or more, to taste
- 2 cups tomato passata
- 4 cups vegetable broth, warmed
- salt, to taste
Instructions
- 1
Heat the olive oil in a large, wide, non-stick pan or cast-iron skillet over medium-high heat. Add the sliced garlic and red pepper flakes, sautéing for about 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 2
Pour in 1 cup of the tomato passata and bring it to a simmer. Add the dry spaghetti directly to the pan, spreading it out as much as possible in a single layer. Do not break the spaghetti. Let it cook undisturbed for 3-4 minutes until the bottom begins to char.
⏱️ 4 min
- 3
Carefully flip the spaghetti using tongs and a spatula to expose a new layer to the pan's surface. Add 1 cup of the warm vegetable broth and 1/2 cup of the remaining tomato passata. Stir gently to combine the liquids with the spaghetti. Let it cook undisturbed again for 3-4 minutes to allow charring.
⏱️ 4 min
- 4
Continue the process of adding liquid (alternating between broth and tomato passata, about 1/2 cup at a time), stirring gently, and then allowing the spaghetti to cook undisturbed to char. Repeat this process until the spaghetti is al dente and has developed a significant amount of crispy, charred sections, similar to making a risotto. This will take approximately 20-25 minutes.
⏱️ 25 min
- 5
Taste and adjust for salt. The spaghetti should be well-coated in a spicy, slightly reduced tomato sauce with distinct burnt and crispy bits. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spaghetti all'Assassina
For the Spaghetti all'Assassina
- 1 pound dry spaghetti
- 1/4 cup olive oil
- 2 cloves garlic, thinly sliced
- 1 teaspoon red pepper flakes, or more, to taste
- 2 cups tomato passata
- 4 cups vegetable broth, warmed
- salt, to taste
Instructions
- 1
Heat the olive oil in a large, wide, non-stick pan or cast-iron skillet over medium-high heat. Add the sliced garlic and red pepper flakes, sautéing for about 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 2
Pour in 1 cup of the tomato passata and bring it to a simmer. Add the dry spaghetti directly to the pan, spreading it out as much as possible in a single layer. Do not break the spaghetti. Let it cook undisturbed for 3-4 minutes until the bottom begins to char.
⏱️ 4 min - 3
Carefully flip the spaghetti using tongs and a spatula to expose a new layer to the pan's surface. Add 1 cup of the warm vegetable broth and 1/2 cup of the remaining tomato passata. Stir gently to combine the liquids with the spaghetti. Let it cook undisturbed again for 3-4 minutes to allow charring.
⏱️ 4 min - 4
Continue the process of adding liquid (alternating between broth and tomato passata, about 1/2 cup at a time), stirring gently, and then allowing the spaghetti to cook undisturbed to char. Repeat this process until the spaghetti is al dente and has developed a significant amount of crispy, charred sections, similar to making a risotto. This will take approximately 20-25 minutes.
⏱️ 25 min - 5
Taste and adjust for salt. The spaghetti should be well-coated in a spicy, slightly reduced tomato sauce with distinct burnt and crispy bits. Serve immediately.
⏱️ 2 min