zakruti.com » Dish recipes » Adam Ragusea

Spaghetti all'assassina (fried pasta, kinda)

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Rating: 4.5; Vote: 2

Spaghetti all'assassina (fried pasta, kinda) - Recipe, serves two: 10 oz (283g) fresh grape or cherry tomatoes 1/2 lb (227g) dry spaghetti (ideally NOT bronze-cut) 2 jalape os (or other large, mild chili) 5-6 cloves of garlic white wine (optional) tomato paste olive oil fresh basil for garnish salt For the optional pickled chili garnish A couple serrano chilies (or any small, mild chili) sugar salt vinegar If you're making the pickled chilies, put a big pinch of sugar and a little pinch of salt into a small bowl and dissolve it in enough vinegar to cover the chilies. Hold the chilies with heat-safe tongs and blister them in fire until almost blackened then put them immediately into the vinegar. Let sit while you cook everything else, or put them in the fridge where they'll last at least a week. For the pasta, slice the jalape os into thick rounds. If you want to lessen the heat, pop the white pith and seeds out of some or all of the rounds and discard. Peel and roughly chop the garlic. Pur e the tomatoes and dilute with a roughly equal quantity of water. Season with a big pinch of salt it should taste as salty as soup. Heat a thick film of olive oil in a nonstick or well-seasoned cast iron pan (I think the teflon pan gives much better results, put in the peppers and garlic and cook for a minute. Stir in a big squeeze of tomato paste. Pour in about 1/4 of the tomato broth. (It might spit on you if the oil is really hot, so be careful) Lay in the dry spaghetti (break it in half if necessary to fit it in the bottom of the pan. Nudge the strands a little so the nestle down in the liquid. Cook until most of the water evaporates or absorbs and the bottom layer of pasta fries and browns. Stir in another 1/4 of the tomato broth and the repeat the whole evaporation/browning process until you've put in all the tomato broth and/or the pasta is al dente. If you run out of broth, just finish it with water, or a splash of white wine. You also might want to taste the pasta for seasoning toward the end of the process and maybe add some salt. Stir in some basil leaves right before plating. Garnish with the pickled chilies, if you're into that. I just realized this recipe is incidentally vegan. I probably should have pointed that out in the video. I suppose the vegans will notice anyway.
Date: 2022-04-22

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Comments and reviews: 10

Abra
very nice that this dish is getting more english language recipe videos, but i think for dishes that are not so popular (you being the second english language recipe) it would be nice for viewers for not only see how you do it, but also how italians do it, you could do your version and traditional version because there's almost none information about it. also the burn the pasta is not translation issue, the burnt parts make it taste smoked. they dissolve into sauce giving it much stronger taste, i've done this dish 3 times (thanks to a recipe from pasta grammar, really recommend) and the more you let it burn, the better it tastes imo (of course with some restraint) and doing it in a cast iron is better if you have it well seasoned, there's more heat for well dispersed burning
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Henrique
I suspect Assassina is a kind of missinterpretation of some Arabic origin of this dish. Not in a linguistic way, but a more. racist kind of way.
The way of cooking looks like risotto but the end result, the burnt kind of finish, is tottaly arabic/persian in style
And this recipe will be better and easier with the angel hair, other arabic influence.
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david357
I've been frying up my spaghetti my whole life, im from Eastern Europe and always was interested how did people came up with this while everyone in the west were just boiling them XD
But gotta say I still prefer this way over boiled one, but we also add water after the frying so the fried thing boils down and thats it
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Jacob
Hi Adam! I'm a fellow food lower and a really big fan.
I know that Dupont has gotten another 10 years in the US to stop selling Teflon (or any other PFAs) but i still wanna point out that it is poison to you and your family. I expect that this info has passed you by and that's why im letting you know.
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vitriolicAmaranth
They'll probably want to garrote me back in Bari when they see how I've alterred their traditional recipe is something I'd interpret as a joke if I hadn't seen the way italians react to seasoning carbonara with garlic or making neapolitan pizza except perfectly round.
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Elyandarin
I went to Bari, once, got myself a freshly-baked focaccia while I was there.
It was the best bread I ever ate and every so-called focaccia I've had since has been a huge let-down in comparison.
Do you happen to have any ancestral tips for making Bari-style focaccia?
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Ignacio
Adam, big fan of your content. You should look into peruvian cuisine recipes. Its one of the best (according to a Peruvian like myself) and it has a lot of great dishes that could fit your style of videos e. g. Lomo saltado or Arroz con Pollo.
Greetings from Lima.
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Alfie
Woah this looks great, can always rely on you Adam to show us something interesting and different. There's loads of cooking shows on TV that just show the same or similar dishes nothing new or unheard of outside of where the dish is from, definitely giving this a try.
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Volcanoman
This reminds me of paella, except with spaghetti noodles. The most important variable is moisture. keeping it low enough to get browning, but high enough to provide enough water to be absorbed by the rice/pasta, creating an optimally-cooked, al dente result.
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Dylan
Hi Adam! I love your home cooking adaptations of many popular foods from different cultures, I was wondering if you've ever thought of doing some of the asian soup or noodle dishes? I'd love to see your take on Ramen for a western home cook!
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