Killer spaghetti

“Killer spaghetti” originates from the Apulian cuisine and is much less bloodthirsty than its name, which refers to the very special preparation of this pasta. This recipe abandons everything familiar. Because the pasta is roasted, stewed and stirred like risotto.

The Academy

Spaghetti all'assassina is said to have been invented in the late 1960s in a restaurant in Bari. Since then, this pasta has found such enthusiastic fans that they even created an "Academy of Pasta all'assassina", which protects the original recipe. The unusual preparation, of course, has an impact on the taste. When making this dish, you have to be particularly attentive to make sure that the pasta caramelizes in the pan but does not burn or stick.

The iron pan

Traditionally, pasta all'assassina is prepared in an iron pan. The pan must be prepared so that the pasta is roasted and does not stick. To do this, the pan is first oiled, then heated until it begins to smoke. Finally, it is wiped with newspaper. The surface should be covered with an even layer of oil. A coated pan serves the same purpose

The pasta

Homemade fresh pasta and short tubular pasta are not suitable for this recipe. Pasta with a high starch content, such as pasta made from soft wheat, is also not good. You need to go for pasta shapes made from durum wheat that are as long as possible. The thinner the pasta, the faster you'll be done cooking. Pre-cooking the pasta in salted water to shorten the time is, of course, sacrilege for the Accademia dell'Assassina. Why? Because cooked pasta can no longer be roasted.

📖 Recipe

Killer spaghetti

Killer spaghetti is much less bloodthirsty than its name

[en]5 from 2 votes[/en][de]5 von 2 Bewertungen[/de][it]5 da 2 voti[/it]

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course noodles

Cuisine vegan, vegetarian

Servings 4 servings

Calories 535.4 kcal

Ingredients

 

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• 320 g spaghetti
• 100 ml oil
• 1-2 cloves garlic
• 1 pinch chilli flakes, dried
• 100 g strained tomatoes

For the stock

• 400 ml water
• 400 g strained tomatoes
• 2 tablespoon tomato purée
• 1 teaspoon sugar
• 1 good pinch salt

Instructions

 

• Mix all the ingredients for the stock cold and then heat up.
• In a coated pan or an iron pan treated as described above, heat the oil. Sauté the finely chopped garlic and chilli (without seeds) in the oil. Now add the 100 g of tomato sauce and cook for a few minutes.
• Next, add the spaghetti to the pan, spreading it out well, and leave it untouched until the noodles start to"sizzle". Turn the pasta and cook the other side nicely as well. Now add the tomato broth to the pasta, ladle by ladle. Be careful, it splashes!Cook the pasta until al dente, stirring, turning and tossing constantly.  This takes 8 to 9 minutes
• Cook the pasta al dente, stirring, turning and tossing constantly. This takes 8 to 9 minutes.

Notes

Tips for variations
Contrary to the "purity rule" of the Accademia, there are some variations of the recipe outside Bari.

Nutrition

Calories: 535.4 kcalCarbohydrates: 66.7 gProtein: 11.6 gFat: 25.1 gSaturated Fat: 2 gPolyunsaturated Fat: 7.2 gMonounsaturated Fat: 15.1 gTrans Fat: 0.1 gSodium: 122 mgPotassium: 452.1 mgFiber: 4 gSugar: 6.5 gVitamin A: 194.5 IUVitamin C: 12.7 mgCalcium: 61.5 mgIron: 2.4 mg

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Tips for variations

Contrary to the "purity law" of the Accademia, there are some variations of the recipe outside Bari. Some refine the spaghetti with parmesan or pecorino, others add creamy stracciatella cheese to the finished pasta. Olives and oregano are also popular in the sauce, or even squid and prawns (assassina di mare).

Buon appetito!