spaghetti all'assassina
spaghetti all'assassina
A bizarre variation of Pasta al Pomodoro from Puglia. Literally, ‘Assassin’s’ Spaghetti' - but translating names of dishes literally sounds wooden and booky so let's just stick to the Italian. If you like the crispy bits on lasagne or baked pasta, you’ll love this! NB This recipe is actually quite tricky for this early in the chapter, so attempt it with care if you have limited cooking experience!
WHAT YOU'LL NEED TO DO
(scroll down for the full method)
prepare the ingredients
begin to fry spaghetti
add diluted passata
continue to cook pasta
add 'nduja
spaghetti all'assassina
INGREDIENTS
FOR FOUR PEOPLE
2 tblspns double tomato concentrate
2 teaspoons ‘nduja
pecorino
scamorza affumicata
PASTA
400g dry spaghetti
(I used Rummo No. 3)
MANTECATURA (?)
moderate to heavy
METHOD
Start by frying the raw spaghetti in a large, heavy, iron frying pan. When the surface of the pasta begins to blister and colour, add a cup of watered-down tomato paste. You’re going to cook the pasta gradually by allowing it to absorb water, as if it were a risotto.
As the pasta absorbs the water and the pan dries up, add more. Keep tasting the pasta to check on its hardness, and try and guess when your last addition of water will be - when the final added tomato dries up, let the spaghetti develop burnt and crispy bits, then move it around a bit and repeat.
Add the ‘nduja to taste, mix or toss and serve when it’s reached a level of burntness / crispiness that you like. Serve with pecorino (I also like adding a twist in the form of grated smoked scamorza) and plenty of drinking water.
NUTRITION per serving
KCAL: we're working on it!
Fat (g): TBC
Sat Fat (g): TBC
Carb (g): TBC
Sug (g): TBC
Fibre(g): TBC
Prot (g): TBC
Salt (g): TBC
