spaghetti all’assassina
spaghetti all’assassina
Ingredients
- 250 g spaghetti
- 200 g tomato puree
- 15 g tomato paste
- 2 cloves garlic, sliced
- 1 teaspoon chili flakes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 500 ml water
- 1 teaspoon sugar
- as needed fresh basil, for garnish
Instructions
- 1
In a separate pot, combine the 200g of tomato puree, 15g of tomato paste, 1 teaspoon of salt, and 500ml of water. Mix these ingredients thoroughly until well combined. Bring this mixture to a boil and keep it warm. This will serve as your tomato broth.
⏱️ 5 min
- 2
In a large, dark non-stick pan, add 2 tablespoons of olive oil. Add the sliced garlic and 1 teaspoon of chili flakes to the pan.
⏱️ 1 min
- 3
Add the 250g of uncooked spaghetti directly into the pan with the oil, garlic, and chili flakes. Spread the spaghetti out evenly across the pan. Allow the spaghetti to toast, stirring occasionally, until it achieves a nice, golden-brown color. This toasting step is crucial for developing the flavor of the dish.
⏱️ 7 min
- 4
Once the spaghetti is toasted, add a small amount of the prepared warm tomato broth to the pan. Stir the spaghetti to ensure it is well coated with the broth.
⏱️ 2 min
- 5
Continue to add the tomato broth gradually, one ladle at a time. Allow each addition of broth to be completely absorbed by the spaghetti before adding the next ladle. Stir the spaghetti frequently throughout this process. This method is similar to cooking risotto, allowing the pasta to cook directly in the sauce and absorb its flavors.
⏱️ 10 min
- 6
Once the spaghetti is cooked al dente and has absorbed most of the liquid, add 1 teaspoon of sugar to the pan. Stir well to incorporate the sugar.
⏱️ 1 min
- 7
Garnish the spaghetti with fresh basil before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
spaghetti all’assassina
- 250 g spaghetti
- 200 g tomato puree
- 15 g tomato paste
- 2 cloves garlic, sliced
- 1 teaspoon chili flakes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 500 ml water
- 1 teaspoon sugar
- as needed fresh basil, for garnish
Instructions
- 1
In a separate pot, combine the 200g of tomato puree, 15g of tomato paste, 1 teaspoon of salt, and 500ml of water. Mix these ingredients thoroughly until well combined. Bring this mixture to a boil and keep it warm. This will serve as your tomato broth.
⏱️ 5 min - 2
In a large, dark non-stick pan, add 2 tablespoons of olive oil. Add the sliced garlic and 1 teaspoon of chili flakes to the pan.
⏱️ 1 min - 3
Add the 250g of uncooked spaghetti directly into the pan with the oil, garlic, and chili flakes. Spread the spaghetti out evenly across the pan. Allow the spaghetti to toast, stirring occasionally, until it achieves a nice, golden-brown color. This toasting step is crucial for developing the flavor of the dish.
⏱️ 7 min - 4
Once the spaghetti is toasted, add a small amount of the prepared warm tomato broth to the pan. Stir the spaghetti to ensure it is well coated with the broth.
⏱️ 2 min - 5
Continue to add the tomato broth gradually, one ladle at a time. Allow each addition of broth to be completely absorbed by the spaghetti before adding the next ladle. Stir the spaghetti frequently throughout this process. This method is similar to cooking risotto, allowing the pasta to cook directly in the sauce and absorb its flavors.
⏱️ 10 min - 6
Once the spaghetti is cooked al dente and has absorbed most of the liquid, add 1 teaspoon of sugar to the pan. Stir well to incorporate the sugar.
⏱️ 1 min - 7
Garnish the spaghetti with fresh basil before serving.
⏱️ 1 min