When it comes to bold, flavorful pasta dishes, few can rival the intense charm of Spaghetti all’Assassina. Translating to “Killer Spaghetti,” this iconic dish is as much about its dramatic preparation as it is about its smoky, crispy, and rich tomato flavor. It’s a dish that will leave an impression, whether you’re cooking it for yourself or impressing dinner guests.
Spaghetti all’Assassina hails from Bari, a picturesque city in Southern Italy. This dish is not your traditional pasta cooked in water and topped with sauce; instead, it’s made directly in a skillet, frying and toasting the spaghetti in olive oil before simmering it risotto-style in a rich tomato broth. This method gives the dish its signature crispy, caramelized edges and deep, smoky flavor. First gaining popularity in the 1960s, this recipe is now considered a hallmark of Apulian cuisine, showcasing the region’s love for bold flavors and simple ingredients.
Spaghetti all’Assassina has its roots in Bari, a vibrant coastal city in southern Italy’s Puglia region. Emerging in the 1960s, this dish was created as a bold departure from traditional pasta cooking methods. The idea of frying raw spaghetti directly in a skillet and cooking it risotto-style in a tomato broth was both innovative and practical, as it allowed home cooks to create a dish with minimal ingredients while intensifying the flavors. The name "Assassina," meaning "killer," refers to its dramatic preparation, fiery spiciness, and irresistibly bold taste. Over time, this once-local recipe has gained popularity across Italy and beyond, celebrated for its simplicity, crispy texture, and unapologetically rich character.
This dish is a must-try for several reasons:
Yes, but be aware that different types of pasta may have slightly different cooking times and textures. Regular durum wheat spaghetti works best for achieving the crispy edges.
The spice level depends on how much chili pepper you use. You can tone it down by using just a small piece or omit it altogether if you prefer a milder version.
While it’s possible, an iron skillet is recommended for the best caramelization and crispy texture.
Use high-quality extra virgin olive oil for the best flavor, as it plays a significant role in the dish.
Traditionally, Spaghetti all’Assassina is made with just the ingredients listed, but you can experiment with adding cooked sausage, pancetta, or sautéed vegetables for a personal twist.
While this dish is best enjoyed fresh to preserve its crispy edges, you can store leftovers in an airtight container in the refrigerator for up to two days. Reheat it in a hot skillet with a touch of olive oil to bring back some of the crispy texture. Avoid microwaving, as it will make the pasta soggy.
In a pot, combine 1 liter of water, 350g of tomato puree, 100g of tomato paste, and a pinch of salt. Bring it to a gentle boil and set aside. In a large iron skillet, heat 100g of extra virgin olive oil over medium heat. Add 3 minced garlic cloves and 1 chili pepper. Sauté until the garlic turns golden brown.
In a pot, combine 1 liter of water, 350g of tomato puree, 100g of tomato paste, and a pinch of salt. Bring it to a gentle boil and set aside. In a large iron skillet, heat 100g of extra virgin olive oil over medium heat. Add 3 minced garlic cloves and 1 chili pepper. Sauté until the garlic turns golden brown.
Stir in a small amount of the tomato puree from the broth and mix well to build flavor. Add 250g of raw spaghetti directly to the skillet. Let it fry in the oil and sauté mixture, turning occasionally, until it starts to char and brown.
Stir in a small amount of the tomato puree from the broth and mix well to build flavor. Add 250g of raw spaghetti directly to the skillet. Let it fry in the oil and sauté mixture, turning occasionally, until it starts to char and brown.
Gradually ladle the tomato broth over the spaghetti, stirring occasionally and letting it absorb before adding more. Repeat until the spaghetti is fully cooked and infused with the tomato flavor. In the final minutes, let the spaghetti fry undisturbed on high heat to develop crispy, caramelized edges.
Gradually ladle the tomato broth over the spaghetti, stirring occasionally and letting it absorb before adding more. Repeat until the spaghetti is fully cooked and infused with the tomato flavor. In the final minutes, let the spaghetti fry undisturbed on high heat to develop crispy, caramelized edges.
Plate the Spaghetti all’Assassina and enjoy immediately, savoring the bold flavors and unique texture.
Plate the Spaghetti all’Assassina and enjoy immediately, savoring the bold flavors and unique texture.
Try it for yourself and bring a taste of Apulia to your kitchen!