A different way to cook spaghetti, a more intense tomato flavour, and one important question: does it deserve a place in your dinner rotation?
The Should I Cook It? verdict
Verdict: COOK IT (save for a night when you have time)
Spaghetti all’Assassina, which translates to “assassin’s spaghetti,” isn’t the usual way to cook pasta. Instead of cooking the spaghetti in a pot of boiling water, you toast the strands in a skillet and gradually cook them in tomato sauce.
The result? More intense tomato flavour, a slightly starchier texture, and a pasta dish that’s definitely not boring.
There’s a catch, though. You need to pay attention as the pasta cooks, adding sauce as it reduces and repeating the process until the spaghetti is tender.
When should you make it?
Here’s where I’d put this one:
- Best category: Weekend. There’s no way to rush through this one
- Worth considering if: You’re curious in a different cooking technique
Why categorize your recipes? Because it narrows your meal options so you don’t have to consider every possibility. Instead, first select from a category that best fits your calendar and time.
I created these free Dinner Decided By Design templates to help you organize meal options into categories. I put this recipe in the FALL · SLOW SUNDAY category.
The recipe: Spaghetti all’Assassina
Before you start: You’ll need a large skillet or Dutch oven so the spaghetti will fit in it lengthwise.
Ingredients
For the tomato sauce
- 1 can finely diced tomatoes (398 ml / 13.5 oz)
- 1 cup strained tomatoes (passata)
- 1 cup chicken broth (or use vegetable)
- pinch or two of salt
For the spaghetti
- Uncooked spaghetti (285 g / 10 oz)
- 1 tablespoon extra virgin oIive oil
- 2 cloves garlic, peeled and smashed
- Pinch chili flakes
- 2 tablespoons tomato paste
Method
1. Prepare the tomato sauce
Combine the diced tomatoes, passata, chicken broth, and salt in a pot. Bring to a simmer, then remove from the heat.
2. Toast the spaghetti
Heat olive oil in a skillet large enough to accommodate the spaghetti. Add the garlic and chili flakes, followed by the dry spaghetti. Toast the strands lightly.
A lesson from my first attempt: My Dutch oven accommodated the spaghetti lengthwise, but it was too cramped to toast every strand. Not a huge deal. Go with whatever pan you have that gives the pasta enough room to make contact with the cooking surface.
3. Add the sauce gradually
Add approximately one-third of the tomato sauce to the spaghetti, along with the tomato paste. Stir and let the sauce reduce.
4. Repeat and keep stirring the pasta
Continue to add the remaining sauce gradually as the previous amount reduces. Stir to keep the spaghetti strands separated. Repeat until the spaghetti is tender, about 12 minutes.
5. Taste and serve
Check a strand of pasta for doneness and adjust the seasoning as needed. Serve right away while hot.
Final thoughts
The more intense tomato flavour and unusual cooking method make it an interesting addition to the dinner rotation.
It’s not necessarily difficult, but it does require the extra attention. That’s the trade-off.
Would you put Spaghetti all’Assassina in your Weekend category? Decide now and make dinner easier for Future You.
If you’d like the free Dinner Decided By Design templates, you’ll find them below and inside the Dinner Decided Updates.
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