Spaghetti all'assassina
Spaghetti all'assassina is a dish from Bari cuisine made with spaghetti or vermicelli blanched and then cooked in a skillet (traditionally iron) with peeled tomatoes crushed by hand, garlic and fresh chili until the tomato dries and creates a surface browning. During preparation, the hand-crushed peeled tomatoes, when they come into contact with the hot oil, can produce a flare and smoke that give the dish its smoky note. In its variations, the pasta may be cooked risotto-style, toasted, placed raw directly in the pan, or tomato paste, sometimes diluted in water, can be used instead of peeled tomatoes.
- Time: 30 min
- Servings: 4
Source: emporion.it
Ingredients
- null Spaghetti
- null Water
- null Tomato passata
- null Garlic
- null Cherry tomatoes
- null Extra virgin olive oil
- null Sugar
- null Basil for garnish
- null Coarse salt
- null Chili pepper