Spaghetti all'assassina is a dish from Bari cuisine made with spaghetti or vermicelli blanched and then cooked in a skillet (traditionally iron) with peeled tomatoes crushed by hand, garlic and fresh chili until the tomato dries and creates a surface browning. During preparation, the hand-crushed peeled tomatoes, when they come into contact with the hot oil, can produce a flare and smoke that give the dish its smoky note. In its variations, the pasta may be cooked risotto-style, toasted, placed raw directly in the pan, or tomato paste, sometimes diluted in water, can be used instead of peeled tomatoes.
In a pot, bring the water to a boil and dissolve the tomato paste in it.
Add a teaspoon of coarse salt.
In a wide heavy-bottomed skillet, heat the oil, the chopped garlic and the chili pepper.
When everything begins to sizzle, pour in the tomato passata and a teaspoon of sugar. Let it reduce over medium heat.
Place the spaghetti in the skillet and let them lightly toast without stirring them too much.
Begin pouring, little by little with a ladle, the tomato-infused water prepared earlier. Do not stir them too much.
After about 7 minutes add the cherry tomatoes, previously washed and cut into pieces. Continue cooking for another 5 minutes.
Let the spaghetti dry well so the sauce thickens.
Finally, plate and garnish with fresh basil and a drizzle of olive oil.
Wide heavy-bottomed skillet
Perfect to enjoy the next day as well, when the flavors meld further.
For an extra touch, you can add some chopped black olives to the sauce.
Italia, Puglia
| Energy (kcal) | 211.27 |
| Carbohydrates (g) | 17.21 |
| of which Sugars (g) | 6.77 |
| Fat (g) | 15.09 |
| of which Saturates (g) | 2.17 |
| Protein (g) | 2.27 |
| Fiber (g) | 0.83 |
