Spaghetti all'assassina is a dish from Bari cuisine made with blanched spaghetti or vermicelli cooked in a pan (traditionally iron) with hand-crushed peeled tomatoes, garlic, and fresh chili pepper until the tomato dries, creating a surface browning. During preparation, the hand-crushed peeled tomatoes, when in contact with the boiling oil, create a flare and smoke from which the smoky flavor of the dish derives. In its variations, the pasta is risotto-style, toasted, placed directly raw in the pan, or tomato concentrate, sometimes diluted in water, is used instead of peeled tomatoes.
In a pot, bring the water to a boil and dissolve the tomato concentrate in it.
Add a teaspoon of coarse salt.
In a large pan with a heavy bottom, heat the oil, chopped garlic, and chili pepper.
When it starts to sizzle, pour in the tomato puree and a teaspoon of sugar. Reduce it over medium heat.
Place the spaghetti in the pan and let them brown slightly without stirring too much.
Begin to pour, little by little with a ladle, the water with the previously prepared tomato concentrate. Do not stir too much.
After about 7 minutes, add the previously washed and chopped cherry tomatoes. Continue cooking for another 5 minutes.
Let the spaghetti dry well so that the sauce thickens.
Finally, plate and garnish with fresh basil and a drizzle of olive oil.
Large pan with heavy bottom
Perfect to enjoy even the next day, when the flavors blend 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 |
