If you're looking for a first course with a strong character, crunchy texture, and irresistibly spicy flavor, the spaghetti all'assassina recipe is exactly what you need. Directly from Bari's culinary tradition, this dish is not boiled but "risotto-style" cooked directly in a pan until a delicious, slightly burnt crust forms. But what's the secret to a true restaurant-quality result? The quality of the fats used. In this case, the excellence of Frantoio D'Orazio becomes the true protagonist of the dish.
The soul of the dish: the quality of Frantoio D'Orazio
To prepare a perfect spaghetti all'assassina recipe, you cannot compromise on ingredients. The toasted and pungent flavor almost entirely depends on the soffritto base. Relying on Frantoio D'Orazio's expertise means ensuring intense and genuine aromas in your pan.
In particular, the master touch for this preparation is D'Orazio chili oil. This flavored condiment, extracted from high-quality olives and infused with a selected natural liquid chili aroma, gives the dish that uniform and enveloping spicy kick that simple dried or fresh chili often cannot match.
Details for the Spaghetti all'Assassina Recipe
Ingredients (for 4 people)
- 400g spaghetti (preferably bronze-drawn and not too thick)
- 150g tomato passata
- 3 tablespoons tomato paste (for the broth)
- 60ml D'Orazio chili oil
- Coarse salt to taste
- Water (approx. 1 liter for the red broth)
The iron pan procedure
The first step of the spaghetti all'assassina recipe is to prepare the "red broth." Boil water in a pot, add the tomato paste and a pinch of salt. Keep this broth warm on the stove.
Take an iron pan (essential for the crust) and pour in a generous amount of D'Orazio chili oil. Add the whole garlic cloves and turn on the heat. When the garlic sizzles, pour in the raw tomato passata and let it reduce and "burn" slightly.
At this point, put the raw spaghetti directly into the pan. Let them toast for a few minutes in the flavored oil from Frantoio D'Orazio without stirring too much, until they start to stick to the bottom. From this moment, pour in a couple of ladles of boiling red broth. Let the liquid absorb and gently stir with a spatula. Continue to add broth as it dries out, just like you would with a risotto. The dish will be ready when the pasta is cooked, the liquid completely absorbed, and a dark, crispy crust has formed on the bottom.
Why choose D'Orazio Chili Oil
Not all chili oils react the same way in cooking. Frantoio D’Orazio's EVO chili oil combines the structure of extra virgin olive oil with the precision of a natural flavoring designed to maintain balance and clean taste even in the most intense preparations. The result is a defined spiciness, capable of enhancing the tomato without overpowering it.
