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Spaghetti all'Assassina (Killer Spaghetti)
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Spaghetti all'Assassina (Killer Spaghetti)

35 minServes 2Nutri-Score C€
from @notanothercookingshow1 import0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • spaghetti (dry)Grains200 g
  • tomato passata (or crushed tomatoes)Pantry400 ml
  • garlic (cloves, thinly sliced)Produce3 pieces
  • chili flakes (or fresh chili, chopped)Spices3 g
  • olive oilPantry45 ml
  • vegetable stock (hot)Pantry500 ml
  • saltSpices5 g
  • parmesan (finely grated)Dairy30 g
  • basil (fresh leaves)Produce5 g

per serving

Nutrition

628kcal

Carbs
83 g
Proteins
16 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Ladle
  • Tongs

step by step

Method

  1. Build the tomato base

    • Warm the olive oil in a wide frying pan over medium heat.
    • Add the garlic and chili flakes and fry until fragrant, without browning.
    • Pour in the tomato passata, season with salt and simmer gently.
    Step 1

  2. Toast the spaghetti

    • Add the dry spaghetti to the pan and toss to coat in the tomato sauce.
    • Toast the pasta, turning it often, until the strands are lightly browned and smell nutty.
    Step 2

  3. Cook like a risotto

    • Ladle in the hot stock a little at a time, stirring and turning the spaghetti.
    • Keep adding stock as it is absorbed, letting the pasta cook in the sauce.
    • Continue until the spaghetti is al dente and the sauce is thick.
    Step 3

  4. Let it burn

    • Increase the heat and press the spaghetti into the pan in an even layer.
    • Let the bottom caramelize and char slightly, then turn the pasta and repeat on the other side.
    Step 4

  5. Finish and serve

    • Taste and adjust the salt.
    • Serve straight from the pan with grated parmesan and fresh basil.
    Step 5
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