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SPAGHETTI ALLA ASSASSINA (KILLER’S SPAGHETTI FROM APULIA) Recipe

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This recipe for SPAGHETTI ALLA ASSASSINA (KILLER’S SPAGHETTI FROM APULIA) is from Marie Elena & Jim's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
12 oz of Spaghetti
3 cups of tomato puree
4 cloves of garlic
chili pepper to taste
olive oil to taste
fine salt to taste

Place 3 ladles of tomato puree with as much water in a saucepan and bring to a slight boil.
In a saucepan put the remaining part of the tomato puree, a drizzle of oil and a pinch of fine salt and let it cook like a normal sauce until it thickens well.
In a wok pan put the spaghetti (uncooked) and let them toast well, add a little oil, garlic, and chili pepper, and as soon as they start to sauté, cover them with 2 generous ladles of the sauce diluted with water. (You can add the garlic and chili peppers whole if you want to remove them later or chopped to leave them as a topping for the dish.)
The spaghetti will slowly begin to soften, shake them out and continue adding all the diluted sauce little by little, at which point remove the garlic and chili.
Now open the spaghetti, creating a gap in the center of the wok and pour in a couple of ladles of the thick sauce, little by little bring the spaghetti toward the center, moving them gently. Repeat this until you have put in all the sauce and until the spaghetti look cooked.
At this point, adjust the salt and let them cook without fear of everything burning.
The end result will be an al dente, flavorful, crispy and burnt spaghetti. Serve immediately.
Directions:
Directions:

 

 

 

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