Spaghetti all’Assassina
We often look for the origins of our recipes in the oldest books, navigating the vast sea of History with a capital H. Some dishes may feel timeless, but their origins are surprisingly recent, which only makes their stories even more fascinating. Spaghetti all’assassina, which translates to “killer-style spaghetti,” was born in southern Italy in the second half of the 1960s, in the city of Bari. According to legend, the first two brave tasters were so overwhelmed by its incredible flavor and fiery heat that they turned to the chef and exclaimed, “You’re a killer!”
In Italy, cooking pasta like a risotto is sometimes considered almost a crime, as if it were an offense against one of the country’s most beloved ingredients. This rebellious technique skips the traditional pot of salted boiling water. Instead, the spaghetti cooks in a hot pan with broth, slowly absorbing flavor and developing a delicious crust as the starches and tomato sugars caramelize.
For our version of assassina pasta, we chose Spaghetti with wheat germ, perfect for holding their al dente texture and releasing a unique aroma enhanced by toasting. Paired with our Tomato Sauce with Chili Pepper by Emilia Food Love, this dish honors the colorful legend behind its name while delivering balanced heat and extraordinary flavor. A bold and unforgettable recipe to enjoy and share with those who appreciate tradition with a twist.
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 4
Ingredients
320 g of Spaghetti with wheat germ Toscana Food Love
400 g of Chili Pepper Tomato Sauce Emilia Food Love
3 tablespoons tomato paste
2 garlic cloves
4 cups - 1 liter of water
Extra virgin olive oil Toscano IGP recommended for balanced flavor dishes Toscana Food Love
Salt
Method
-
Bring 4 cups (1 liter) of water to a boil, then add the tomato paste and stir to combine. Set this tomato broth aside and keep it warm.
- In a large pan wide enough to hold the spaghetti, sauté the garlic in a generous amount of Extra Virgin Olive Oil Toscano IGP. Add the Chili Pepper Tomato Sauce and a pinch of salt, if desired, and cook for a few minutes.
- Place the uncooked Spaghetti directly into the pan, making sure they are fully in contact with the sauce. Cook over high heat, turning them to toast evenly on both sides and allow caramelization to develop.
- Add the hot tomato broth one ladle at a time, allowing the pasta to absorb the liquid gradually. Continue this process until the spaghetti are cooked but still very much al dente.
Tip
For even more flavor, finish the dish with a generous grating of our aged Pecorino.
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