Spaghetti all’Assassina
Servings 2
Dry spaghetti goes straight into a cast iron pan with olive oil, garlic, chili, and tomato passata. No boiling. Add hot water gradually like risotto, letting the pasta scorch and crisp as it cooks.
Ingredients
- 180 g dry spaghetti no pre-boiling
- 3 tbsp olive oil
- 2 garlic cloves smashed
- 1 tsp chili flakes or to taste
- 400 ml passata or crushed tomatoes
- 300 ml hot water add more if needed
- Salt to taste
- Optional: sugar to balance acidity
- Fresh basil or parsley optional, for garnish
Method
Heat the Pan
- In a wide cast iron pan, add olive oil over medium heat. Toast garlic and chili flakes until fragrant (don’t burn the garlic).
Add Sauce
- Pour in the passata. Season with salt (and a pinch of sugar if needed). Let it simmer for 2–3 minutes to thicken slightly.
Add Dry Spaghetti
- Lay uncooked spaghetti directly into the sauce. Let it sit and scorch slightly, do not stir yet.
Add Water Gradually
- Pour in a ladle of hot water. Shake the pan gently but don’t stir, the pasta should make direct contact with the pan. Let it cook and absorb liquid. As it dries, add more water in small amounts like a risotto. Repeat until spaghetti is al dente with charred, crispy edges. Don’t be afraid of a little burn. that’s the whole point.
Finish
- Taste for seasoning. Serve straight from the pan or plate up with optional herbs.