Spaghetti a la asesina: the pasta recipe that is not cooked in water – El Comidista

We Spaniards are very purists with our traditional dishes, but there is a people that surpasses us: the Italians. Like Valencians with paella, many of our neighbors are furious when their classics are modified -sometimes, quite rightly-, and they even create academies to preserve their most beloved recipes.

The spaghetti all’assasina They have their own, which states that their sauce only has tomato, chilli and garlic. The originality of its preparation is the technique used, which has nothing to do with the most common in pasta: it is not cooked in boiling water, but is first fried and then finished as if it were a risotto. do they itch? Yes, and that’s why they are called “spaghetti a la asesina”. It is delicious? Also, and if you don’t believe it, look at how they look in the video above.

Ingredients

For 2 persons

• 200 g of spaghetti
• 2 garlic cloves
• 2 dried chillies
• 75g tomato passata (or crushed tomato slightly reduced in a saucepan with a pinch of salt)
• Olive oil
• Salt

tomato broth

• 250 g of passata (or 50 g of concentrated tomato)
• 250 ml of water (or ½ liter if using concentrated tomato)
• Salt

Preparation

1. Start with the broth by mixing the passata or tomato concentrate with the water in a saucepan. Add a pinch of salt and bring it to a boil in a saucepan. As soon as it boils, cover and leave over a very low heat, just to keep it warm.
2. Check that the spaghetti fit in a large skillet and touch the bottom. If not, break them a bit at one end with your hand to make them fit (see video).
3. Put the pan over medium heat with a good drizzle of olive oil, a whole clove of garlic and a minced one, and the minced chilli.
4. As soon as the garlic begins to brown, add the 75 grams of passata from the sauce.
5. Remove and place the spaghetti in the pan as extended as possible. Let them roast.
6. Once they are golden, turn them over with tongs (see video).
7. When they are colored and crunchy on both sides, add the tomato broth little by little, so that the pasta absorbs it. Move the spaghetti to facilitate the process.
8. If the pasta absorbs all the broth and is still too hard, add a splash of hot water and stir. Leave for a minute, try and repeat the process if necessary, keeping in mind that the pasta should be al dente. Serve.

If you make this recipe, share the result on your social networks with the hashtag #RecipesComidista. And if it goes wrong, complain to the Defender of the Cook by sending an email to [email protected]

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