SPAGHETTI ALL'ASSASSINA: the Italian recipe of a CRUNCHY and TASTY pasta

published on 14 October, 2025 at 12:54

INGREDIENTS
200-300g spaghetti
200g canned peeled tomatoes
1 garlic clove
Salt
Extra virgin olive oil
Spicy chili

For the broth:
1.2L water
100g tomato paste

METHOD

1. Place the water in a pot and heat it up, then dissolve the tomato paste into it.

2. Slice the garlic and chop the chili. Sauté them quickly in the olive oil over high heat for a few moments.

3. Add the peeled tomatoes, either mashed into a puree or use a pre-made passata, and cook for a few minutes.

4. Add the uncooked pasta directly into the sauce, letting it toast like it’s frying for a few minutes. Then, gradually add ladles of tomato broth and cook the pasta until done.

5. Serve when the pasta has formed a nice crust.

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