Originating from Bari, Pasta Assassina is an Italian recipe where the pasta cooks directly in the pan. They develop a slight caramelization that gives them a unique texture, enhanced by garlic, tomatoes, fresh basil, and a touch of chili.
Ingredients
- spaghetti
- olive oil
- garlic cloves, finely sliced
- chili flakes
- passata
- water
- tomato paste
- sugar
- salt
- pepper
- fresh basil leaves
Instructions
- Mix water, salt, and sugar in a microwave-safe bowl, then heat for about 1 minute. Set aside to keep warm.
- In a large pan, heat olive oil with garlic and chili flakes until the garlic is fragrant, without browning it.
- Add the tomato paste and cook 30 to 60 seconds, stirring constantly to lightly caramelize and develop the flavors.
- Add the raw spaghetti to the pan and coat well with the oil mixture. For a stronger flavor, fry the pasta 4 to 5 minutes, if desired, turning regularly so they begin to lightly brown.
- Add the passata and hot water alternately, one ladle at a time, letting almost all the liquid evaporate before each new addition.
- Continue until the pasta is al dente and has several lightly grilled and caramelized areas.
- When the pasta is al dente and the sauce is almost fully absorbed, stir in the torn basil gently.
- Serve immediately with a drizzle of olive oil, a few fresh basil leaves, and, if desired, freshly grated Parmesan.
- Note: To adapt this recipe to be dairy-free, simply replace the parmesan with a vegan alternative or omit it entirely. For even more freshness, add some halved cherry tomatoes during the last 5 minutes of cooking.
