Spaghetti all'assassina

Spaghetti all’assassina is a typically Barese dish, known for its intense flavor and the particular cooking technique that involves lightly “burning” the pasta during its preparation, giving it a unique taste and a crispy texture. Here’s how to prepare it:

Ingredients

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

Preparation

1. In a large, wide pan, heat plenty 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 a thick sauce is obtained.
3. Break the spaghetti in half and add them raw to the sauce, taking care to distribute them evenly.
4. Let the pasta absorb the sauce and cook over high heat without stirring for a few minutes, until the bottom starts to lightly “burn”, creating a crust.
5. Carefully turn the spaghetti and let cook on the other side as well, until obtaining an even browning and a crispy texture on both sides.
6. At the end of cooking, some strands of pasta will be crispy and others soft, soaked in sauce.
7. If desired, sprinkle with grated pecorino and garnish with a few fresh basil leaves before serving.

Curiosità

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