What To Serve With Spaghetti All'Assassina
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Spaghetti all’assassina is like the OG one-pot pasta. The spaghetti is cooked in a spicy tomato broth in a style similar to risotto and charred in the pan as the broth gets absorbed. And believe it or not, I ask you to burn the spaghetti in the initial stages and then again toward the end as the final liquid evaporates. It’s a key part to the dish! As long as you have a rich and saucy burned spaghetti situation, you’ve done it right.
So what’s the "assassina" all about? It’s a tomato-rich, umami-soaked one-pot spaghetti that’s been around for quite awhile—even before one-pot pasta started trending. This recipe has roots in Bari, Puglia, and somehow I missed experiencing it when studying abroad in the region. I’ve channeled those roots to re-create a unique pasta that even the most inquisitive cooks might question. Why does it insinuate a bloody massacre? It’s the rich tomato, burned starch, and spicy mess of it all. And it’s absolutely delicious.
Be sure to use a 10" to 12" cast-iron or stainless steel skillet so the spaghetti fits without the urge to break; do not use nonstick. The first step is to cook the garlic and red pepper flakes. The garlic will smell savory and sweet at this point. To avoid any burning, make sure to reduce the heat to the lowest setting or remove from the stove entirely. Once garlic starts turning lightly golden, it hits the burning mark very quickly. After adding the tomato paste, it'll break up into tiny clusters. I call these tiny clusters because the tomato gets cut up by oil, which coats bits and pieces of it while frying.
Lay the spaghetti flat, add some tomato broth, and cook, completely undisturbed. This is a critical step, and you’re going to want to move the spaghetti, but don't! Let the sugar in the tomato paste burn around the strands of spaghetti.
After it begins to burn (yes, burn), unstick the spaghetti with a metal spatula. You'll add some more tomato broth, but you may not need to use all of it, depending on how quickly the pasta softens. The dish should be relatively saucy, though. Again, burning is a critical step, so avoid the urge to move the pasta around in the pan too much.
After 25 to 30 minutes, the spaghetti should be dark and crunchy. Give everything a good toss, add some red pepper flakes on top (if you're craving some extra heat), and serve!
Full list of ingredients and directions can be found in the recipe below.
• How do I serve spaghetti all'assassina? Plate the spaghetti with lots of Pecorino Romano or Parmesan and a drizzle of extra-virgin olive oil.
• What is the best pan to use? Make sure to use a large skillet big enough for the spaghetti to stretch out in. Do not use a pot for best results.
• What do I do when it starts to burn? As I've said before, don't stress if the spaghetti is burning or charring—that's the magic of this recipe. You'll be tempted to stir or break it up, but try to resist as much as you can.
This isn't an ideal make-ahead recipe...you should cook this à la minute and serve immediately. It's not a dish that stands well to meal prep or reheating, as the spaghetti would likely turn to mush.
extra-virgin olive oil
cloves garlic, finely chopped
crushed red pepper flakes
tomato paste
tomato passata or puree
(or more) low-sodium chicken broth
spaghetti
kosher salt
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