These are not your usual spaghetti.
They’re cooked straight in the pan, slowly absorbing a rich tomato broth while the bottom gets beautifully caramelized, charred and crispy. No boiling the pasta separately — just tomato, garlic, peperoncino and lots of heat.
The best part? Those slightly burnt, crispy strands hiding between the saucy ones. That’s exactly what makes Spaghetti all’Assassina so ridiculously good.
Ingredients — 2 servings
* 200 g spaghetti
* 350–400 g passata
* 700 ml water
* 1 tbsp tomato paste
* 2–3 garlic cloves, thinly sliced
* 3 tbsp olive oil
* ½–1 tsp chili flakes
* ¾ tsp salt
* Fresh parsley, optional
Method
Start by making the tomato broth. Combine 700 ml water with 250 g of the passata, the tomato paste and salt. Bring it close to a simmer and keep it hot.
In a large pan, heat the olive oil over medium heat. Add the sliced garlic and chili flakes and cook until the garlic just starts to turn golden.
Add the remaining 100–150 g of passata and cook for 2–3 minutes until it starts to reduce.
Add the uncooked spaghetti directly to the pan. Let them sit in the sauce for 1–2 minutes without moving them, allowing the bottom to start caramelizing.
Turn the spaghetti and begin adding the hot tomato broth, one ladle at a time. Let most of the liquid absorb before adding more.
Continue cooking for around 10–13 minutes, adding broth as needed. Don’t stir constantly — periodically leave the spaghetti untouched against the hot pan so they can caramelize and develop those signature charred, crispy spots.
Once the spaghetti are al dente, stop adding broth. Increase the heat and let them cook for another 1–2 minutes, turning sections of the pasta so you get a mixture of intensely tomato-coated spaghetti and dark, crispy, slightly charred strands.
Serve immediately, with a little fresh parsley if you like.
#soyboy #veganfood #spaghetti #pasta #food
3 Comments
❤❤❤❤
So yum….❤
You burned it