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spaghetti all'assassina with burrate in a skillet with a silver spoon and fork

Spaghetti all'Assassina (Killer Pasta)

If you haven’t yet, let me introduce you to crunchy, spicy and delicious bites of Spaghetti all'Assassina made simply with pasta, garlic, olive oil, chili and tomato sauce.
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Author: Miranda | My Anosmic Kitchen
Prep 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings :4 people

Equipment

  • 1 Saucepan
  • 1 large skillet
  • 1 Pair of tongs
  • 1 Soup ladle
  • 1 Wooden spoon
  • 1 garlic press
  • 1 small kitchen knife
  • 1 board

Ingredients
  

  • 300 grams spaghetti, 10.6 ounces and about 3 cups in cup measure serves 4

For the tomato broth

  • 5 cups water
  • 2 cups passata
  • 75 grams tomato paste
  • 1 teaspoon kosher salt

For the Garlic and Chili Sauté

  • extra-virgin olive oil
  • 2 garlic cloves, minced minced
  • 1 teaspoon red pepper flakes
  • 1 small fresh chilli

Instructions 

  • Start with the Tomato Broth: In a medium-sized saucepan, add 5 cups of water, tomato passata, and tomato paste, along with a teaspoon of salt. Bring the mixture to a boil, then immediately lower the heat to a medium simmer. Stir occasionally to dissolve the tomato paste. Once it's simmering, turn off the heat, cover with the lid to keep the tomato broth warm but off the heat.
    5 cups water, 75 grams tomato paste, 2 cups passata, 1 teaspoon kosher salt
  • Fry the Garlic Chili Oil: Heat a large skillet over medium-high heat until it’s hot. Once it’s heated, generously add extra virgin olive oil to coat the bottom of the pan. Don’t hold back—the recipe needs the olive oil!
    Add the red pepper flakes, fresh chili, and garlic. Let them sauté for around 50 seconds until fragrant. Keep an eye on them to avoid burning the garlic.
    2 garlic cloves, minced, extra-virgin olive oil, 1 teaspoon red pepper flakes, 1 small fresh chilli
  • Add the Spaghetti: Place the uncooked spaghetti directly into the skillet and gently spread it out so it lays flat in the pan. Don’t add the tomato broth just yet. Increase the heat to high and let the pasta cook. You’ll hear a crackling sound as the pasta starts to fry in the garlic-chili oil. The spaghetti’s edges will begin to brown. This is your cue to add the first ladle of tomato broth.
    300 grams spaghetti, 10.6 ounces and about 3 cups in cup measure
  • Turn the Spaghetti over: Using a spoon or tongs, carefully flip the pasta over. Flatten it out again in the pan and let it caramelize on the opposite side. This might take about 2-3 minutes on high heat. You’ll notice the pasta’s edges getting crispy and golden.
  • Add more Tomato Broth: Add the tomato broth a ladle at a time. The key is to let the pasta continue to burn and caramelize while it cooks in the tomato liquid. You don’t want to submerge the pasta—just enough liquid to cook it through while still allowing it to crisp up. The contrast between the charred pasta and the broth is what gives pasta all’assassina its signature flavor.
  • Finishing Touches: As the pasta softens and the charred bits begin to develop, add a few more ladles of tomato broth to help it cook through. Allow the broth to evaporate slightly, leaving behind a beautiful, glossy coating. The pasta should be cooked al dente, with crispy, caramelized bits and plenty of olive oil.
  • Serve: Once your pasta is done, serve it immediately while it’s hot and crispy! For an extra indulgent touch, you can serve the pasta with a dollop of creamy burrata on top. The richness of the burrata pairs beautifully with the spicy, charred pasta.

Notes

Pro Tip: Leave the pasta long enough to get a nice char underneath, but not so long that it burns and turns bitter. Be patient and listen for the sounds—when you hear that satisfying sizzle, it’s time to flip.

Recipe Notes

Patience and Trust that the spaghetti is supposed to burn and mostly, just enjoy the process. It's such a wonderful recipe!

Serving Suggestions

  • Serve with a side of fresh vegetables, or a crunchy salad to balance the rich flavor of the burnt pasta.
  • For extra flavor, sprinkle some grated Parmesan cheese or fresh herbs on top.
  • OR serve with burrata which is an Italian cheese made from mozzarella and cream. The outside is solid cheese and the inside is stracciatella. It is a speciality from the Puglia region of southern Italy.

Nutrition

Serving: 1personCalories: 349kcalCarbohydrates: 73gProtein: 13gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 793mgPotassium: 958mgFiber: 6gSugar: 11gVitamin A: 1179IUVitamin C: 34mgCalcium: 60mgIron: 4mg
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