2 min read

Spaghetti All'Assassina (Killer Style)

A plate of spaghetti all'assassina

For the first recipe in the newsletter, I'm going for a killer one: spaghetti all'assassina - killer style. Forget everything you have learned about cooking pasta because this recipe is extremely unconventional. Originally from the city of Bari in Puglia (the heel of the boot), this 1970s recipe applies the procedures of a risotto to pasta. Also, don't ask about the name cause nobody knows why it's called this way!

The pasta in fact will not be cooked in a pot of boiling water but in a frying pan. These are the ingredients for 4 people.


Spaghetti - 400 grams (but I do 500..)

Passata - 50o grams

Boiling water - 500 grams

Garlic - two cloves

Chilli - to taste

Extra virgin olive oil - quanto basta (the necessary mount)

garlic, oil, and chill paste frying in a large flat pan

We start with a nice soffritto. Fry the garlic and chilli pepper in some oil. I used my homemade chilli paste and lots of it because the husband wanted to breathe fire... he's a welsh dragon after all!

At the same time, mix the boiling water and the passata in another pot. We will use the watery concoction in a second.

Spaghetti clearly still very hard in said pan with some tomato sauce water

And then you put the spaghetti into the soffritto, with a generous ladle of the tomato sauce. And then you treat it like a risotto.

Me stirrin the spaghetti with tweezers

You keep stirring and adding the sauce a bit at the time until the pasta is cooked.

More stirring but the spaghetti are getting softer,

Ideally you'd want it to go a bit crispy - oh it is delicious when it is crispy!!

More stirring but the pasta is almost ready.

Enjoy e buon appetito!