SPAGHETTI all'ASSASSINA (POSSIBLY THE BEST PASTA I'VE MADE IN A LONG TIME!) | SAM THE COOKING GUY

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.

Start by making the tomato broth: heat 1 tablespoon of olive oil in a pan.

Add 2 cloves of minced garlic and let it sizzle until golden, about 1 minute.

Pour in 3 cups of tomato puree and 3 cups of water, and add a pinch of salt.

Bring the mixture to a simmer, then reduce the heat to low and keep warm off to the side.

In a separate pan, heat 1/4 cup of olive oil until shimmering.

Add 2 teaspoons of red pepper flakes and let them sizzle for about 1 minute.

Add dry spaghetti to the pan and stir to coat in the oil, trying to get some color on the spaghetti.

Pour in about half of the prepared broth and cook until most of the liquid has been absorbed, stirring occasionally.

After about 7 minutes, add 2 cups more of the broth and continue cooking until the spaghetti is dark and charred to your liking, stirring to keep it in the same direction.

Cook for another minute and a half until desired char is achieved, then serve in a bowl.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens