Spaghetti all’Assassina is a bold and traditional dish from Bari, Puglia, that transforms simple ingredients into something unforgettable. By cooking the spaghetti directly in a rich, reduced tomato sauce and tomato-infused stock, this recipe intensifies flavours to a level you won’t believe.
The key is patience—letting the pasta almost “burn” to develop its unique, caramelised texture, then gradually adding tomato water like a risotto. The result is sticky, smoky, and deeply satisfying. It’s a dish that embodies the essence of Italian cooking: simple ingredients elevated through technique.
What is ‘Spaghetti all’Assassina’?
The English translation of this Italian dish is literally “Killer’s Spaghetti” is a dish from Bari, in Puglia—and it’s not your usual pasta. The spaghetti isn’t boiled in water, but cooked raw, directly in the pan, like risotto. It soaks up a spicy tomato broth and crisps on the bottom as it cooks. The result is charred, crunchy, intense, and totally addictive.
The story goes that this dish was “accidentally invented” in a Bari restaurant in the 1960s. The chef burnt a spaghetti dish in the pan, and instead of tossing it, served it anyway. The diners loved it—and a legend was born.
Tips
- You’ll be adding a bit of liquid at a time, allowing the pasta to absorb it like risotto. Be patient and let the pasta cook slowly, soaking up the flavours.
- The crispy, slightly burnt parts are what make this dish so unique. They add texture and deep flavour, so embrace the crunch!
- Use a pan wide enough to contain the spaghetti horizontally.
- I have tried to use a little oil as possible but for this recipe enough oil is essential if you want that beautiful, slightly burnt/crunchy result!
Storage
Spaghetti all’Assassina is best enjoyed fresh for that crispy texture, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. When reheating, you can try crisping it up again in a pan with a little olive oil to bring back some of that signature crunch. Just be sure to keep an eye on it to prevent burning! It may not be as crispy when reheated, but the flavours will still be delicious.
More Spaghetti Recipes
Spaghetti All’Assassina (Killer Spaghetti)
Ingredients
- 200 g spaghetti
- 200 ml passata @mutti
- 50 g tomato paste
- 2 garlic cloves finely chopped
- oil for the pan
- salt
- 1 tsp chilli
Instructions
- To a large pan (make sure the spaghetti fit flat in it) add enough oil to cover the surface.
- Add garlic and chilli, cook for only a few seconds so the garlic doesn’t burn.
- Add the tomatoes sauce and cook so it reduces down into a thicker sauce. Add salt and pepper to taste.
- While the sauce cooks prepare the tomato stock.
- In a sauce pan add ~500ml of boiling water, the tomato paste and a pinch of salt. Mix.
- When the tomato sauce is ready add the spaghetti straight into the pan, cover with the tomato sauce and let it cook. The trick here is to cook as long as possible without adding any tomato water, you want to try to create a little crust and almost “burn” the spaghetti.
- If it looks like it’s about to burn you know it’s time to add the tomato water, one big scoop at the time (cook like if it was a risotto).
- Add more water and when it dries out add water again. Repeat until the pasta is perfectly cooked. It will take longer than usual to cook your pasta but it will worth it!