You've never cooked spaghetti like this before. Spaghetti all'assassina from Bari are pan-charred, cooked risotto-style, and finished with a fiery crunch.

Source: Adapted from "Eat this". Last accessed June 17, 2026.

Ingredients (Serves 2)#

• 70 g tomato paste
• 1 tsp salt
• 2 cloves garlic
• 2 red chilies
• 4 tbsp olive oil
• 250 g spaghetti
• 100 g passata / strained tomatoes

Steps#

1. Stir tomato paste and salt into 700 ml water, bring to a boil, then keep warm over low heat
2. Finely chop garlic and chili. Heat olive oil in a large pan and sauté both for 1 minute
3. Add the spaghetti, coat in the oil, then pour the passata over the pasta. Let it caramelize slightly, turn, and fry for another 1-2 minutes
4. Add 2–3 ladles of broth. Turn the pasta occasionally and stir gently once softened. Keep adding broth as it absorbs until the spaghetti is al dente and the sauce is caramelized
5. Fry for another 1–2 minutes until slightly crispy. Serve with a drizzle of olive oil

Notes#

• The key is to let the spaghetti caramelize in the pan before adding more broth.
• I used chili flakes instead of fresh chili and freeze-dried garlic granules instead of fresh garlic