📝 About This Recipe
Hailing from the coastal city of Bari in Puglia, this 'assassin-style' spaghetti is unlike any pasta you've ever tasted. Instead of boiling the noodles in water, they are fried raw in a spicy tomato reduction until they become deeply caramelized, charred, and irresistibly crunchy. It is a bold, fiery, and rebellious dish that transforms simple pantry staples into a complex masterpiece of texture and heat.
🥗 Ingredients
The Spicy Tomato Broth
- 1.5 liters Water (filtered)
- 150 grams Tomato Paste (double concentrated)
- 200 grams Tomato Purée (Passata) (smooth, high quality)
- 1 teaspoon Fine Sea Salt (to taste)
- 1/2 teaspoon Sugar (to balance acidity)
The Pasta and Aromatics
- 400 grams Dried Spaghetti (high-quality bronze-die extruded)
- 100 milliliters Extra Virgin Olive Oil (Puglian oil preferred)
- 3 pieces Garlic Cloves (peeled and lightly smashed)
- 1-2 tablespoons Dried Red Chili Flakes (adjust to your heat tolerance)
- 1 piece Fresh Red Chili (thinly sliced)
- 100 grams Tomato Purée (for frying) (reserved for the initial sizzle)
👨🍳 Instructions
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1
In a medium pot, combine the water, tomato paste, tomato purée, salt, and sugar. Whisk until smooth and bring to a gentle simmer. This 'broth' will be used to cook the pasta risotto-style.
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2
Select a large, heavy-bottomed iron or carbon steel skillet (at least 12-14 inches). It must be large enough for the spaghetti to lie flat.
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3
Pour the olive oil into the skillet over medium heat. Add the smashed garlic and chili flakes. Sauté until the garlic turns golden and the oil is fragrant and infused with heat.
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4
Carefully remove the garlic cloves from the oil to prevent them from burning and becoming bitter.
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5
Add the 100g of tomato purée to the hot oil. Be careful as it will splatter. Stir for 1-2 minutes until the sauce reduces and begins to darken slightly.
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6
Place the raw, dry spaghetti directly into the skillet. Use tongs to coat the strands in the spicy oil and tomato mixture. Let the dry pasta toast for about 2 minutes.
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7
Add two ladles of the hot tomato broth to the skillet. It will sizzle violently. Spread the pasta out evenly.
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8
Allow the liquid to evaporate completely without stirring. You want to hear a 'frying' sound. This is where the 'assassination' begins.
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9
Once the liquid is gone and the pasta starts to sizzle in the oil, let it sit undisturbed for 1-2 minutes until the bottom layer begins to char and turn crunchy.
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10
Carefully flip the pasta with a spatula or tongs. It should have dark brown, almost black, caramelized spots. Add another ladle of broth.
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11
Repeat this process—adding broth, letting it absorb, and frying the pasta—for about 15-20 minutes. The pasta will cook through slowly while maintaining a 'crunchy-tender' bite.
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12
Continue until the pasta is al dente and you have achieved a significant amount of charred, crispy strands throughout the dish.
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13
For the final minute, let the pasta fry one last time in the remaining oil until you hear a distinct crackling sound. The sauce should be thick, red, and clinging to the noodles.
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14
Serve immediately while piping hot and at its maximum crispiness.
💡 Chef's Tips
Use a seasoned iron skillet or a high-quality non-stick pan; a traditional stainless steel pan may cause the pasta to stick too aggressively. Do not be afraid of the 'burn'—the dark charred bits are the hallmark of the dish and provide the smoky flavor, not a burnt taste. Resist the urge to stir constantly; the pasta needs contact with the pan to caramelize properly. Ensure your tomato broth is kept at a simmer; adding cold liquid will drop the pan temperature and ruin the frying process.
🍽️ Serving Suggestions
Pair with a cold, crisp glass of Rosato from Puglia (Castel del Monte) to cut through the heat. Serve with a side of creamy Burrata cheese to provide a cooling contrast to the spicy, crunchy pasta. A simple arugula salad with lemon dressing makes for a refreshing palate cleanser. Avoid topping with Parmigiano; the traditional recipe relies on the pure intensity of chili, oil, and tomato.