Spaghetti all’assassina they are an irresistible dish that every lover of Italian cuisine should try at least once. This recipe features a thick, flavorful sauce that combines perfectly with the crunchy texture some toasted spaghetti. The suggestive name e the inviting appearance This dish will win you over from the first bite. Perfect for a dinner with friends or for a special evening with the family, spaghetti all’assassina is easy to prepare but requires attention and care in detail to obtain the perfect result. Follow this step by step recipe from Cannavacciuolo and you will discover a new way to enjoy pasta.

Spaghetti all’assassina

Ingredients for 4

• 320 g of spaghetti
• 800 g of fine tomato puree
• 1 fresh chili pepper
• 1 golden onion
• 2 cloves of garlic
• Chilli oil to taste
• Garlic oil to taste
• Extra virgin olive oil to taste
• 10 g of sugar
• Salt to taste

Preparation:

Start cooking spaghetti all’assassina preparing a short sauce: finely chop the onion and fry it in plenty of extra virgin olive oil together with the garlic cloves and chili. Add the tomato puree and correct the acidity with sugar, then season with salt. In a saucepan, diluted two ladles of sauce with the same amount of water and bring to a light boil. Keep the rest of the sauce warm in another pan. In the meantime, in an iron pan, dry toast the raw spaghetti. Once toasted, add a little garlic oil, a clove of garlic and the fresh chilli.

Let it sizzle before covering everything with two generous ladles of diluted sauce. Let the spaghetti soften, then remove the garlic and chilli. With a spatula, push the dough towards the edges of the pan and place a ladle of thick sauce. Cover with more diluted sauce and continue to bring the spaghetti towards the center, going around the circumference of the pan. Repeat this operation until the spaghetti is cooked. Season with salt, add a ladle of thick sauce and jumbled up Well. Raise the temperature of the burners and no longer touch the pasta, leaving it sizzle and sizzle for a minute, so that the outermost spaghetti become crispy. Your spaghetti all’assassina they are ready.

Read also: Spaghetti with Fujute clams from Cannavacciuolo, More than garlic and oil. The poor Neapolitan dish that makes you forget seafood

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