Spaghetti all'Assassina

Name: Spaghetti all'Assassina
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 250ml Tomato Passata; 750ml Water; 1 tbsp Tomato Paste, double-concentrated; 1 tsp Fine Salt; 320g Spaghetti, dry; 80ml Extra Virgin Olive Oil; 2 cloves of Garlic, sliced; 2 Dried Peperoncinis, crumbled, adjust to taste; 1/2 tbsp Tomato Paste, double-concentrated

Spaghetti all'Assassina is a boldly flavored Milanese street-food dish where dry spaghetti is cooked directly in a spicy, concentrated tomato broth until the noodles are al dente and the edges develop caramelized, slightly charred crisps. The result is rustic, intensely tomatoey pasta with a toasty bite and a hint of chile heat — deceptively simple but utterly addictive.

Spaghetti all'Assassina is a boldly flavored Milanese street-food dish where dry spaghetti is cooked directly in a spicy, concentr... Show more

Traditional Italian Recipe

Health Grade

C+ · Balanced

Rating

4.6

Time

30 min

Price

0,50 €

Calories

488 kcal

vegan

budget

low calorie

one pot

low sugar

mediterranean diet

Method

Prep the aromatics

Slice the Garlic thinly and lightly crush the Dried Peperoncini so they’re ready to go; use both for a good kick, or hold one back if you want the heat a little softer.

Mix the sauce

In a bowl or jug, whisk together the Tomato Passata, Water, Tomato Paste, and Fine Salt until the paste dissolves and the sauce is smooth and pourable.

Cook the spaghetti

Heat the Extra Virgin Olive Oil in a large wide skillet over medium-high heat. Add the sliced garlic and crumbled peperoncini, then stir in the remaining 1/2 tablespoon tomato paste and cook for 30 seconds until it darkens slightly. Lay the Spaghetti in a loose single layer and let it sit untouched for 2 minutes so the bottom can toast. Spoon in some of the sauce, let it bubble for 2 minutes, then turn the spaghetti and spoon in more. Repeat once more with another 2 minutes, then keep working in the remaining sauce until the pasta is just al dente and the edges are deeply browned and crisp.

Serve immediately

Slide the spaghetti onto plates, spoon over any crispy tomato stuck to the pan, and serve immediately while the edges are still smoky and crisp.

Ingredients

Method

For 4 servings

Adjust servings

Sauce

250ml Tomato Passata
750ml Water
1 tbsp Tomato Paste, double-concentrated
1 tsp Fine Salt

Pan

320g Spaghetti, dry
80ml Extra Virgin Olive Oil
2 cloves of Garlic, sliced
2 Dried Peperoncinis, crumbled, adjust to taste
1/2 tbsp Tomato Paste, double-concentrated

Nutrition

Per Serving.

Calories

488 kcal

24% of Daily kcal

Protein

12 g

24% RDI

Fat

20 g

2.9g sat fat

Carbs

66 g

24% RDI

Sugar

6.6 g

13% RDI

Fiber

4.3 g

14% RDI

Salt

1.5 g

31% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

C+ · 6.4 / 10

Comments

Click to rate

Ingredients

For 4 servings

Adjust servings

Sauce

250ml Tomato Passata
750ml Water
1 tbsp Tomato Paste, double-concentrated
1 tsp Fine Salt

Pan

320g Spaghetti, dry
80ml Extra Virgin Olive Oil
2 cloves of Garlic, sliced
2 Dried Peperoncinis, crumbled, adjust to taste
1/2 tbsp Tomato Paste, double-concentrated

Spaghetti all'Assassina

Method

Prep the aromatics

Mix the sauce

Cook the spaghetti

Serve immediately

Ingredients

Method

Sauce

Pan

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

Sauce

Pan

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