Spaghetti all’Assassina

Ingredients

• 2 cloves garlic (Finely chopped)
• 1 dried chili pepper (Finely chopped; use more or less to taste)
• 5 cups water (For the tomato cooking water; add as needed during cooking)
• 2 tbsp tomato paste (Added to the boiling water to make tomato cooking water)
• salt (For the tomato water and passata, plus additional seasoning to taste)
• 8 fresh basil leaves (Some for the tomato water and some for garnish)
• 3 tbsp extra-virgin olive oil (For sautéing and drizzling to finish)
• 1 cup passata (Season with salt)
• 7 oz spaghetti (About 200 g; use dry spaghetti and lay it directly into the skillet)
• 2 tbsp Parmigiano-Reggiano (Finely grated, for serving)

Steps

1. 1

   Finely chop the garlic cloves and dried chili pepper. Keep them separate or together, as convenient, so they can be added quickly to the hot oil.

2. 2

   Bring the water to a boil in a pot. Stir in the tomato paste, season with salt, and add several fresh basil leaves. Reduce the heat to low and keep this tomato cooking water hot; do not let it cool while the pasta cooks.

3. 3

   Heat a large, wide skillet over medium heat and add the olive oil. Add the chopped garlic and chili, then sauté for about 1 minute, until fragrant but not browned or burnt.

4. 4

   Add the passata to the skillet and season with salt. Stir to combine and cook for about 1 minute, until the sauce is hot and slightly concentrated.

5. 5

   Lay the dry spaghetti into the skillet over the sauce. Spoon or spread some of the sauce over the top of the spaghetti, but leave the strands in place so the underside can make direct contact with the hot pan.

6. 6

   Cook without flipping until the underside of the spaghetti is slightly charred. Look for browned, crisp spots and listen for a gentle sizzling sound; take care not to let the garlic or sauce burn.

7. 7

   Once the underside has developed some char, use tongs to flip the spaghetti so the other side contacts the skillet. Cook until that side is also lightly charred.

8. 8

   Add 1 to 2 scoops of the hot tomato cooking water to the skillet. Let the spaghetti absorb the liquid before adding more. Keep adding the tomato water gradually, a scoop at a time, as needed, rather than flooding the pan.

9. 9

   Continue cooking and adding the tomato water incrementally until the spaghetti is fully tender but still has a slight bite. Flip or turn the pasta every so often so it cooks evenly and develops char throughout. Maintain enough heat for gentle sizzling, lowering it if the sauce scorches.

10. 10

    Serve the spaghetti immediately while it is still warm. Drizzle with a little good-quality olive oil, sprinkle with the grated Parmigiano-Reggiano, and top with fresh basil leaves.

Notes

The transcript does not specify the exact amount of spaghetti, olive oil, basil, Parmigiano, or total tomato water, so those amounts are practical estimates for two servings. Add the tomato water slowly: the pasta should absorb each addition before the next, allowing it to cook like risotto while retaining charred edges. Serve immediately for the best texture.

Nutrition per serving

• main
• pasta
• Italian
• spicy
• vegetarian
• one-pan
• stovetop
• quick meal