Spaghetti all'assassina (fried pasta, kinda)

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 a garnish of charred pickled chilies by mixing a big pinch of sugar, a pinch of salt, and some vinegar in a bowl.

Blister the serrano chilis over a gas flame until almost blackened, rotating them with tongs.

Slice the jalapenos thickly for the sauce, removing the white pith if you want less heat.

Peel and chop a big pile of garlic, leaving the pieces relatively large.

Puree 10 ounces of grape or cherry tomatoes until smooth, or use canned tomato puree if necessary.

Dilute the tomato puree with an equivalent volume of water and add a big pinch of salt.

Heat a generous film of olive oil in a non-stick 10-inch pan.

Add the garlic and jalapenos to the pan to start cooking them.

Squeeze in some tomato paste for concentrated flavor.

Break half a pound of spaghetti in half and lay it dry in the pan, nudging it into the sauce.

Wait until enough water evaporates for the spaghetti on the bottom to start browning.

Add another splash of tomato broth and stir to incorporate.

Allow the bottom layer of spaghetti to fry until golden before adding more broth and stirring again.

Repeat the process of adding broth, stirring, and frying until the pasta is cooked al dente and the sauce is well integrated.

Taste the pasta for seasoning and add more salt if needed before the final frying.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens