Spaghetti all'Assassina: Crispy & Spicy
Super viral and super delicious; spaghetti all'assassina is a must try. Spaghetti all'assassina, also known as 'burnt spaghetti' (spaghetti bruciati), is a unique dish from Bari, Apulia. Unlike traditional pasta recipes, this dish skips the boiling process. Instead, the spaghetti is cooked directly in a pan, traditionally cast iron, with a gradually added broth made from diluted tomato sauce. The result? A deliciously crispy, browned texture that sets it apart from any other pasta.
A Slice of History
This fiery dish likely made its debut on restaurant menus in the late 1960s or early 1970s, with its origins traced back to Bari. While some believe it was first served at the now-closed Marc'Aurelio restaurant, others credit the creation to Al Sorso Preferito, where it remains a staple to this day. The dish was reportedly invented in 1967 by Enzo Francavilla, a Foggian chef, at the request of two Northern Italian customers. They playfully dubbed him "assassino" (murderer) due to the dish's intense spiciness, giving rise to the dish's name.
Though Spaghetti all'Assassina initially gained popularity in Bari, it began to fade in the 1980s. However, thanks to the efforts of the Accademia dell'Assassina—a group dedicated to preserving this culinary gem—the dish experienced a resurgence in 2013. Its fame was further cemented by mentions in mass culture, including an episode of the RAI series Le indagini di Lolita Lobosco (2021).
Renewed interest in this dish also comes from its starring role in the Mediterranean noir novels La casa nel bosco and Spaghetti all'assassina, where it plays a key part in the plot. Today, Spaghetti all'Assassina is celebrated for its unique preparation method and unforgettable flavor, making it a must-try for pasta lovers.
Ingredients:
- 300g dried spaghetti
- IL MIG+
- Olive Oil
- 6 cloves sliced garlic
- Black pepper
- 1 large can of high quality tomato sauce
- Pecorino Romana/Grana Padano/Parmigiano Reggiano
Recipe:
- Fry the garlic and black pepper in olive oil over medium high heat until golden brown
- Add the tomato sauce to the garlic, filling the jar up with water two times and adding the water to the pan to make a tomato:water ratio of 1:2. Keep the tomato sauce warm
- In a non-stick pan, add olive oil and some black pepper. Once hot, add dried spaghetti noodles
- Slowly add ladles of the tomato mixture directly to the noodles.
- Add IL MIG+ to your taste
- Keep adding sauce until the noodles cook through, moving the pan occasionally
- Keep adjusting the heat and checking the bottom of the noodles until you see some charred bits
- Plate a large ladle of the noodles in a bowl and top with a hard cheese of your choice