Spaghetti all'Assassina

Name: Spaghetti all'Assassina
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: Spaghetti 0.7 lb; Tomato sauce 1 cup; Garlic 1 clove; Dried chili pepper 1; Extra virgin olive oil 2 tbsp; Water to taste; Basil to taste

368.2

Calories per serving

Energy Kcal 368.2
Carbohydrates g 65.5
of which sugars g 5.7
Protein g 9.7
Fats g 7.5
of which saturated fat g 1.08
Cholesterol mg 3.3
Sodium mg 61.5

Difficulty: Very easy
Prep time: 10 min
Serving: 4 persone
Cost: Very low

PRESENTATION

Rest assured, Spaghetti all'Assassina, literally "killer spaghetti" is not inspired by classic horror films! It's a first course that has recently become part of the Bari tradition, as well as a tasty way to use leftover sauce. The meaning of its name is not clear, but what is certain is that its taste has won everyone over: thanks to the cooking of spaghetti directly in the pan, you will achieve a crunchy and flavorful texture particularly appreciated by those who love a crunchy crust! An easy and quick recipe also ideal for using up leftover pasta, perhaps as an alternative to the more classic spaghetti omelette. Prepare the spaghetti all'assassina, an alternative version of the classic spaghetti with tomato, for a dinner out of the ordinary... and if another evening you should have leftover risotto, all you have to do is try the riso al salto (stir-fried rice) recipe!

Here are other ideas for your tantalizing pasta dishes:

INGREDIENTS: Spaghetti 0.7 lb (320 g); Tomato sauce 1 cup (300 g); Garlic 1 clove; Dried chili pepper 1; Extra virgin olive oil 2 tbsp (25 g); Water to taste; Basil to taste

Preparation

How to prepare Spaghetti all'Assassina

To prepare the spaghetti all'assassina start by heating the leftover sauce in a small pot, prepared with a sauté of onion and tomato puree cooked for 30-40 minutes. Meanwhile, in another pan, fry a clove of garlic with a drizzle of oil 1. Then add the spaghetti 2 and immediately moisten with hot water 3.

Stir for a moment to soften the pasta 4 and then pour a ladle of the heated sauce 5. Crumble a dried chili pepper 6

and continue to moisten the pasta with hot water as if you wanted to risotto it 7. At the end of cooking, remove the garlic 8 and plunge the remaining part of the sauce 9.

As needed, adjust the salt and finish cooking by raising the temperature, letting the bottom char 10 to make the pasta crunchy and golden 11. Here are your killer spaghetti ready, serve them piping hot, garnishing as you like with fresh basil 12.