Spaghetti all'Assassina revisited in a gourmet style with stracciatella and pistachio granules, using high-quality Pugliese ingredients.
Heat 4 tablespoons of EVO Oil Pugghia in a wide, shallow pan. Add the garlic cloves and lightly brown them, then remove them.
Pour in the halved cherry tomatoes and let them wilt for a few minutes. Add the Artisanal Pugghia Tomato Puree and cook the sauce over medium heat for about 10 minutes, until it slightly thickens. Season with salt.
Put the raw spaghetti directly into the pan with the sauce. Stir well to let them absorb the sauce. Cook over medium-high heat, gently turning them until they start to stick slightly to the pan.
Add hot water little by little, as if cooking a risotto, until they reach perfect doneness.
Let the bottom caramelize slightly without stirring too often to achieve the perfect charring.
Plate the spaghetti while still hot. Add a generous amount of Pugliese stracciatella on each portion and finish with a sprinkle of pistachio granules.
Iron or aluminum pan
Wooden spoon
Best enjoyed freshly made, but if leftovers remain, you can store them in the refrigerator in an airtight container for up to 1 day. Reheat in a pan without adding oil to maintain crispiness.
Spaghetti all'Assassina are an icon of Bari tradition, here revisited in a gourmet style with high-quality Pugliese ingredients.
Italia, Puglia
| Energy (kcal) | 111.85 |
| Carbohydrates (g) | 17.82 |
| of which Sugars (g) | 5.23 |
| Fat (g) | 3.11 |
| of which Saturates (g) | 0.4 |
| Protein (g) | 3.42 |
| Fiber (g) | 1.53 |
