THE KILLER SPAGHETTI - Italy’s Sexiest Pasta: Spaghetti all'Assassina

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

anchovies

🥗Healthier: canned tuna

💰Cheaper: sardines

Canned tuna offers a lighter flavor while maintaining protein content.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable for frying.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Canned tomatoes are often less expensive and can be pureed at home.

Prepare 5 cups of tomato broth by mixing 5 ounces of triple concentrated tomato with 5 cups of water and stirring.

Add 2 good pinches of salt to the broth and bring to a simmer; set aside.

In a 14-inch carbon steel or cast iron pan, heat 1/2 cup of olive oil over medium heat.

Add 2 whole cloves of garlic (mashed) and 1 minced clove; sauté until garlic is golden brown.

Add 1/2 cup of tomato puree to the pan and let it reduce for a minute.

Add uncooked spaghetti to the pan, ensuring it lays flat in the oil and sauce mixture.

Increase heat to medium-high and let the spaghetti fry, allowing it to stick to the bottom of the pan.

Once the bottom is crispy, flip the spaghetti carefully to crisp the other side.

Add hot tomato broth a couple of ladles at a time, allowing the pasta to absorb the broth slowly, similar to risotto.

Continue adding broth until the pasta is cooked al dente, adjusting salt if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens