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Spaghetti All'Assassina: The Killer Pasta from Bari!

A rebellious pasta dish from Bari, Italy, that breaks all traditional pasta rules! The spaghetti is fried in chili-infused oil, then cooked in a tomato broth until charred and al dente, creating a unique texture and bold flavor.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Italian

Servings 4 people

Ingredients

400 g 14 oz spaghetti or linguine (thicker pasta works well)
4 cups 1L tomato passata (or canned crushed tomatoes)
3 cups 750ml water
4-5 tbsp olive oil divided
2 cloves garlic minced
1 tbsp red chili flakes adjust to taste
Salt to taste

Instructions

Prepare the Tomato Broth

Heat a pot over medium heat and add 1 tbsp olive oil.
Add 2 minced garlic cloves and sauté for 20-30 seconds until fragrant.
Pour in 4 cups passata and 3 cups water, then season with salt.
Bring to a simmer, then set aside.

Fry the Spaghetti in Chili Oil

Heat a large, wide pan (not nonstick) over medium-high heat.
Add 3-4 tbsp olive oil (enough to coat the bottom).
Stir in 1 tbsp chili flakes and let sizzle for 1-2 minutes to infuse the oil.
Add dry spaghetti (unbroken) and fry, turning frequently, until lightly toasted 3-4 minutes.

Cook the Pasta in the Broth

Ladle in 3-4 scoops of tomato broth it will splatter—stand back!
Let the pasta absorb the liquid, stirring occasionally.
Continue adding broth 1-2 ladles at a time, letting it evaporate between additions.
Cook for 20-25 minutes about double normal pasta time until al dente.

Char the Pasta

Once the broth is absorbed, let the pasta **stick and char slightly on the bottom 2-3 minutes.
Toss to distribute the crispy bits.

Serve

Plate the spaghetti with the charred bits.
Optional: Drizzle with extra olive oil or sprinkle with fresh herbs.

Video

Notes

Texture is key: The contrast between al dente pasta and crispy edges makes this dish special.
Breaking rules: No boiling, no draining—just frying and simmering in broth.
Spice level: Adjust chili flakes to taste.

Keyword BBQ, foodie, greece, recipe

Spaghetti All’Assassina: The Killer Pasta from Bari!