Spaghetti all'assassina

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Serves 4

A boldly spiced pasta dish from Puglia, Italy, where spaghetti is pan-fried until crisp and simmered in a rich tomato broth.

Recipe

Serves 4 · Prep 5m · Cook 25m

Ingredients

• 200g dried spaghetti
• 100g tomato purée
• 100ml passata
• ½ bunch basil
• 3 tbsp extra-virgin olive oil
• 3 garlic cloves
• 1 fresh or dried red chilli
• Salt, to taste

Method

1. Bring 600ml of water to a boil in a saucepan. Stir in a pinch of salt, and the tomato purée. Reduce to a gentle simmer.
2. In a wide frying pan, heat the olive oil over medium. Add chopped chilli, sliced garlic, and a pinch of salt. Once the garlic starts to sizzle, stir in the passata and half of the basil. Let it simmer briefly.
3. Lay the spaghetti flat in the pan and let it fry undisturbed for about 5 minutes, until crisp and browned underneath. Flip to crisp the other side.
4. Add a few ladles of the simmering tomato broth and let it absorb without stirring. Repeat until the pasta is nearly al dente, adding more broth as needed.
5. Allow a second crust to form by drizzling broth around the edges. Flip the pasta one last time to crisp, then serve hot with the remaining basil sprinkled on top and some cheese of your choice.

Equipment

• BI-PLY Professional Saucepan 18cm — Buy