Italy with Amore

Spaghetti all’Assassina

Ingredients

  • 320g spaghetti
  • 400g peeled tomatoes
  • 3 fresh red chillies, finely chopped
  • 4 tablespoons extra-virgin olive oil
  • 4 garlic cloves, halved
  • Salt, to taste

Instructions

  1. Crush the peeled tomatoes by hand in a bowl, along with their juices, and season with a pinch of salt. Set aside.
  2. Heat the olive oil in a large cast-iron or heavy-bottomed frying pan over medium-high heat. Add the garlic and chopped chillies, and cook until the garlic is deeply browned and almost burnt, infusing the oil with its flavour. Remove and discard the garlic.
  3. Carefully pour the crushed tomatoes into the hot oil. They will splutter vigorously, so partially cover the pan to contain the splashes while allowing the sauce to cook down. Simmer for 8–10 minutes, stirring occasionally, until slightly thickened.
  4. Meanwhile, bring a large pot of lightly salted water to a boil. Cook the spaghetti for 3–4 minutes, just until they begin to soften but are still very firm. Reserve plenty of the pasta cooking water, then transfer the spaghetti directly to the pan with the tomato sauce using tongs.
  5. Cook the spaghetti over medium-high heat, turning and pressing them into the sauce. Add the reserved pasta water a ladleful at a time as needed. Allow the liquid to evaporate between additions so the starches concentrate and the sauce clings to the pasta.
  6. As the pasta finishes cooking, let it sit undisturbed for short intervals so that parts of the spaghetti caramelize against the hot pan. Turn and repeat several times to develop the characteristic toasted, slightly charred crust. The spaghetti should be deeply red, glossy, and have a balance of crispy and tender strands.
  7. Taste and adjust the seasoning if necessary. Just before serving, drizzle with a little extra-virgin olive oil for a glossy finish.
  8. Serve immediately.

Chef’s Tip: The defining feature of Spaghetti all’Assassina is its toasted, caramelized exterior. Resist the temptation to stir constantly—the pasta should be allowed to catch on the pan in places, developing dark, smoky notes without burning completely.