Today we are presenting a typical Apulian recipe, specifically from the city of Bari. A very curious first course where the pasta is cooked directly in the pan with the tomato sauce, leaving it slightly burned, crisp and….spicy!
The dish is made with very few and simple ingredients:
Pasta Sgambaro Cappelli Durum Wheat Spaghetti
Concentrated tomato paste
Extra virgin olive oil
Firstly, prepare a sort of broth by diluting the tomato concentrate with water, that you will then heat up in the pan. In the meantime, in another pan, fry the garlic and chilli pepper in a small amount of oil for a couple of minutes, add the purée and the spaghetti and wet immediately with hot water.
Stir for a few minutes to soften the pasta and then add a ladle full of hot sauce, while wetting the pasta with hot water as you would with risotto.
When it is cooked, remove the garlic and add the rest of the sauce.
Add salt to taste and finish cooking by raising the temperature, letting it burn a bit on the bottom to make the pasta crisp and golden.
And there you have it, spaghetti all’assassina!
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