The Pasta You Burn: History and Recipe for Spaghetti All'Assassina | What's Eating Dan?

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 sautéing minced garlic and red pepper flakes in olive oil until the garlic is golden brown.

Add 1 cup of tomato passata and a pinch of salt to create a simple tomato sauce; let it simmer until it thickens and starts to sizzle around the edges.

Drop 12 ounces of uncooked spaghetti into the skillet, spreading it into an even layer.

Pour in 1 cup of a broth made from whisking together water, tomato paste, and sugar; raise the heat to medium high.

Simmer the spaghetti until the broth is mostly absorbed, prodding the strands with a spatula to prevent sticking.

Once the liquid is absorbed and the edges start to sizzle, add another cup of broth and repeat the simmering process.

After the second round of liquid absorption, flip the pasta using two fish spatulas, turning one half at a time and spreading it out evenly.

Repeat the addition of broth and flipping for two more rounds until the pasta is mostly cooked through but still firm.

Crank the heat to high and let the pasta sizzle without touching it for about 3 to 5 minutes, swirling the skillet occasionally.

Listen for the sizzling to intensify and smell for the charred aroma, indicating the pasta is starting to brown.

Check the pasta for a dynamic texture, with some strands crispy and others chewy, and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens