Description
A daring Southern Italian pasta where dry spaghetti is cooked directly in spicy tomato broth, allowed to caramelize and char, creating a crispy, intensely flavored dish.
Ingredients
- 12 oz (about 340 g) spaghetti or vermicelli
- ¼ cup extra virgin olive oil
- 2–3 cloves garlic, minced
- 1–2 teaspoons crushed red chili flakes (or fresh chili to taste)
- 1 can (28–29 oz) tomato purée (or passata)
- plus 2 tablespoons tomato paste (optional, for deeper flavor)
- 4 cups water
- Salt, to taste
- Optional: pinch of sugar (to balance acidity)
- Optional garnish: parsley, grated Parmesan, burrata or stracciatella (for richness)
Instructions
- Make tomato broth: combine water, tomato purée (and paste if using), and salt in a saucepan; bring to a boil, then keep warm on low.
- Heat oil in a wide cast-iron or heavy skillet over medium-high. Add garlic and chili until fragrant (~30 sec), then pour in some tomato purée and let it reduce slightly.
- Add the uncooked spaghetti in a single layer; if needed, add a ladle of broth to just barely submerge. Cook undisturbed until the bottom begins to char.
- Use a spatula to flip the pasta so browned side faces up. Continue adding broth a ladle at a time, allowing absorption and reducing each time—like cooking risotto.
- Repeat until pasta is al dente and the bottom is crispy and charred to your liking. Season to taste, adding a pinch of sugar if desired.
- Serve immediately. Optional: top with parsley, grated Parmesan, or a dollop of burrata/stracciatella for creamy contrast. :contentReference
Notes
- Unlike traditional pasta, this dish cooks directly in the pan using the risottatura method—gradually adding broth as the spaghetti absorbs it.
- The key is allowing the pasta to char—hence “killer” or “burnt” spaghetti in Bari. Bronze-cut pasta is not ideal; lower-starch types give better charring.
- The dish was created in 1967 in Bari by chef Enzo Francavilla, named “assassin” as diners jokingly remarked he was ‘killing them’ with intensity. Later revived by the Accademia dell’Assassina.
- Authentic versions use cast-iron pans never washed in water but wiped to preserve seasoning. Non-stick skillets are fine for home cooking.
- Optional creative variations include versions with burrata, stracciatella, salmon roe, broccoli rabe, seafood, or olives—though purists stick to the original simplicity.
- Prep Time: 5 min
- Cook Time: 20–25 min
- Category: Pasta / Primo
- Method: Pan‑cooked (risotto style with char)
- Cuisine: Italian (Apulian, Bari)
Nutrition
- Serving Size: 1 of 4
- Calories: ≈255 kcal
- Sugar: ≈10 g
- Sodium: ≈314 mg
- Fat: ≈6 g
- Saturated Fat: ≈1 g
- Unsaturated Fat: ≈5 g
- Trans Fat: 0 g
- Carbohydrates: ≈44 g
- Fiber: ≈5 g
- Protein: ≈8 g
- Cholesterol: 0 mg
