Spaghetti all’assassina

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Assassin spaghetti are a very particular dish recently entered the Bari tradition, very simple to make and obviously also very good! It is a base of spaghetti with tomato sauce with a nice spicy touch. And so far, completely normal. The peculiarity is actually in the cooking, which takes place directly in a pan and which gives the pasta a particular, crunchy consistency. A bit of a middle ground between the risotto pasta and the scammero omelette, if you like. The recipe suggested to me a misyana during one of the direct I do on the facebook page in the afternoon.
I prepared them with tomato sauce made on the fly, but you can also use advanced ragùo, if you have any. In addition, if you want, you can take advantage of this idea to recycle leftovers of already cooked pasta: you just have to go over it in a pan as in spaghetti all’assassina et voilà, dinner ready;)

  • Doses for 2 people:
  • 160 gr of spaghetti
  • 200 gr of tomato pulp
  • 2 ladles of water
  • 2 clove of garlic
  • 1 chilli pepper
  • salt
  • extravirgin olive oil
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 10 min
  • cooking: 20 min
  • total: 30 min

Method

How to make spaghetti with murderer

First prepare a light sauce by cooking the tomato pulp for about ten minutes with 1 clove of garlic, oil, salt and basil.
Fry the other garlic clove and the chilli pepper with a little oil in a very large pan, then add the raw spaghetti and toast them.

Cover the pasta with 1 ladle of sauce and 2 ladles of water, wait for the spaghetti to begin to soften, then remove the garlic and chilli pepper and season with salt.
As the water evaporates, add more sauce for the pasta to cook.
When the spaghetti are almost completely cooked, stop adding gravy, turn the heat to the maximum and let them sizzle for a few minutes, without touching them, so that the crust is created.

Assassin spaghetti are ready, serve immediately.

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