- 250g spaghetti
- 400g canned crushed tomatoes
- 3 cloves garlic, minced
- 1 teaspoon chili flakes (adjust to taste)
- ¼ cup olive oil
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley, for garnish
Preparation:
- Heat olive oil in a wide, heavy-bottomed skillet over medium-high heat.
- Add minced garlic and chili flakes, sautéing until fragrant (about 1 minute).
- Pour crushed tomatoes into the skillet, season with salt and pepper, and simmer for about 5 minutes to slightly thicken.
- Add dry spaghetti directly to the pan, spreading evenly. Allow it to crisp slightly without stirring for 2-3 minutes.
- Gradually add small amounts of water (approximately 1-2 cups total) as needed, allowing the spaghetti to absorb the liquid and crisp up repeatedly.
- Cook until the pasta is al dente and has a crispy, golden crust on the edges, approximately 10-15 minutes.
- Garnish with fresh basil or parsley before serving.
Serving and Storage Tips: Serve Spaghetti All’Assassina immediately while hot and crispy, ideally accompanied by crusty bread or a fresh green salad. Leftovers can be refrigerated in an airtight container for up to two days. Reheat gently in a skillet to retain crispiness.
Variants:
- Protein Power: Add sautéed shrimp or crispy pancetta for an extra savory twist.
- Veggie Delight: Incorporate vegetables like cherry tomatoes, spinach, or mushrooms.
- Cheesy Comfort: Finish with grated Parmesan or Pecorino Romano for added flavor.
FAQ:
- Why cook spaghetti directly in the sauce? Cooking spaghetti directly in the sauce helps it absorb more flavor and achieve a unique crispy texture.
- Can I reduce the spice? Yes, adjust the chili flakes according to your heat preference.
- Is gluten-free pasta suitable? Absolutely, but cooking time and water amounts may vary slightly depending on the pasta type.
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