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Assassins Spaghetti §


Have a deathly good experience with pasta by making this Assassin's spaghetti; known in Italian as spaghetti all'Assassina. This recipe is from The Pasta Project.


Prep time:10 minutes

Cooking time: 30 minutes

Makes: 4 portions


Ingredients: 320g spaghetti

400g passata

1 1/2tbsp tomato paste

100ml olive oil

3 garlic cloves

1 1/2tbsp chilli flakes

1tsp sugar




1. Pause for sauce


Peel the garlic and chop 1-2 cloves finely. Create a broth, combining 270g of tomato passata, 270ml water, 1 1/2 tbsp tomato paste and a pinch of salt in a saucepan and simmer whilst you prepare the spaghetti.

In a large frying pan add 100ml olive oil, 1 whole garlic clove and 1 crushed garlic clove, and 1 1/2 tbsp chilli flakes (adjust to your own spice tolerance). Cook the garlic on a high heat and then remove from the pan. Pour in 40g of passata and 1tsp of sugar.

Spread the passata over the bottom of the pan and add in 320g dried spaghetti, laying it on the bed of passata like a true principessa. Don't move the spaghetti, allow it to caramelize underneath.

2. Spaghetti caramel anyone?


Once the spaghetti has caramelized carefully flip it over using a spatula. Allow to caramelize on the other side too.

Pour one ladle of the broth you heated earlier into the spaghetti, pouring it down the sides of the pan instead of directly on top so that it doesn't spit hot sauce that might assisnate you.

Leave for a couple of minutes, the spaghetti should now be soft enough to be able to stir it around the pan.

Once the broth has evaporated and the spaghetti starts to stick, add in another ladle of broth; repeat this step until the spaghetti is cooked. The spaghetti should be dry and crispy, not saucy and wet when it is cooked.

Serve immediately with parmesan or your choice of cheese.


Dink and sink!




Food for Thought

Lizzy says: "I have wanted to try this spaghetti for a long time, both the name and the method of cooking really intrigued me. I think maybe I should have waited until I was in an Italian restaurant for someone else to make it for me, because my version definitely did not go as planned.. my spaghetti did indeed end up wet and floppy instead of cripsy and dry and although the end result was tasty, I don't feel that it was any more special than any other other tomato spaghetti combo.." 4/10




Kate says: "This was an interesting recipe that I think was doomed to fail from the beginning, because I didn't have a cast iron skillet which I feel is crucial for this recipe to work. For me, it didn't taste too different to having regular tomato sugo or add anything extra but I assume that was a failure in the cooking method. I also wouldn't use the tomatoes again it didn't add that much. Probably not going to make this one again 4/10"



4/10 Gasps


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