![](https://www.pinterest.com/pin/create/button/?url=https://blythesblog.com/recipe/spaghetti-allassassina-assassins-spaghetti/&media=https://blythesblog.com/wp-content/uploads/2022/11/Spaghetti-allAssassina.jpg&description=After watching this CNN episode of Stanley Tucci <a href="https://www.cnn.com/travel/article/tucci-spicy-charred-spaghetti-recipe-wellness-origseriesfilms/index.html"><span style="color: #420178;">Searching for Italy</span></a>, I was intrigued by this recipe, which uses an alarming amount of red pepper flakes. I happened to be rather fond of red pepper flakes and always carry some in my purse and my car. This recipe is courtesy of chef Celso Laforgia, chef and owner of <a href="https://www.urban.bio/"><span style="color: #0000e9;">Urban Bistrot</span></a> in Bari, capital of <a href="http://www.cnn.com/travel/article/stanley-tucci-searching-for-italy-restaurants-season-2/index.html"><span style="color: #0000e9;">Puglia</span></a> in southeast Italy. He says that the two things you need are a powerful fire and a big pan that will fit the spaghetti. The trick to the dish is to burn it enough to make it crunchy, but not burn it so much that it's bitter. When the pasta makes a crackling noise, you know it's ready. If you want to make it, you should watch the episode which explains it all. By the way, we loved it. data-pin-do=)
Spaghetti all’Assassina (Assassin’s Spaghetti)
December 8, 2022
After watching this CNN episode of Stanley Tucci Searching for Italy, I was intrigued by this recipe, which uses an alarming amount of red pepper flakes. I happened to be rather fond of red pepper flakes and always carry some in my purse and my car. This recipe is courtesy of chef Celso Laforgia, chef and owner of Urban Bistrot in Bari, capital of Puglia in southeast Italy. He says that the two things you need are a powerful fire and a big pan that will fit the spaghetti. The trick to the dish is to burn it enough to make it crunchy, but not burn it so much that it's bitter. When the pasta makes a crackling noise, you know it's ready. If you want to make it, you should watch the episode which explains it all. By the way, we loved it.
- Prep: 5 mins
- Cook: 20 mins
- Yields: 8 Servings
Directions
1In a large sauté pan, add the olive oil, garlic cloves and red pepper flakes. In a separate pan, boil about 17 cups of salted water.
2In the first pan, brown the garlic over high heat for about 30 seconds and then add the raw spaghetti. Toast the pasta until it has reached a light brown color, then pour and spread the tomato puree over the entire pan with a wooden spoon. Stir in a pinch of sugar to correct the acidity of the tomato puree. When the spaghetti starts to stick to the bottom of the pan, flip it to the top using a heat-resistant spatula.
3Pour a medium ladleful of the hot salted water into the pan with the spaghetti and continue to stir. As soon as the water begins to simmer, let it rest. When you hear the sauce sizzle, flip the spaghetti that's stuck to the bottom of the pan to the top with the spatula.
4Carefully turn the spaghetti, letting it stick a little to the bottom of the pan. When the spaghetti starts to stick to the bottom, flip it with a spatula to bring it to the top. Pour another ladleful of water and continue, as if you were preparing a risotto, until the pasta starts to crackle, 8 to 9 minutes.
5When the pasta is ready, serve immediately from the pan to the plate.
This recipe is courtesy of chef Celso Laforgia at Urban Bistrot in Bari, Italy.
Eric
December 9, 2022
This is so wrong that it is very much right. If you have ever reheated spaghetti by frying it, this is close to that–really good.