• Pasta Grammar

Pasta All'Assassina | KILLER PASTA Recipe

Pasta All'Assassina—"Killer Pasta"—is a nearly secret recipe that originates in Bari, Italy. Using a unique technique to achieve an even more unique taste, this dish is a must-try for pasta enthusiasts.



Watch the Pasta Grammar video where we make this recipe here:




Serves 2


For this recipe, you will need:


- 7oz. (200g) dry spaghetti (NOT bronze cut. This recipe actually requires a lower quality pasta. We recommend Barilla!)

- 1 1/8 cup (about 300g) pure tomato purèe

- 5oz. (140g) tomato paste

- 2 cloves garlic

- Crushed red pepper

- Olive oil

- Salt


In a small saucepan, add 1/8 cup (2 tbsp) tomato purèe and the tomato paste into about 20 ounces (700ml) of water. Stir, bring to a simmer on the stovetop, and salt to taste.



Pour a generous coating of olive oil into a large cast iron or heavy stainless steel skillet. Be sure to use a pan large enough to accommodate a handful of dry pasta lying flush on the bottom. Add 1 clove of diced garlic, 1 clove whole garlic, and a sprinkle of crushed red pepper flakes and heat over high temperature on the stovetop until the garlic sizzles. Add the remaining cup of tomato purèe into the pan and spread across the bottom.



Drop the dry spaghetti in and quickly spread into an even layer. Once the pasta is in, you must wait and listen. The goal is to let the pasta burn and blacken slightly on the bottom before flipping it over to sear the other side. Be patient and trust your instincts!



Once the pasta has seared properly, use a spatula to flip it over and repeat the process on the other side.



When the dry pasta has been slightly burned on both sides, pour a ladle of the tomato broth over the pasta.



At this point the pasta can be stirred slightly, although it will still remain quite stiff. When the moisture from the broth has nearly evaporated, add another ladle. Repeat this process, tasting occasionally, until the pasta has softened and is cooked al dente (although keep in mind that because it's partially burnt it will be a bit crunchy). This should take about 8-10 minutes.



Serve immediately with a drizzle of olive oil.


Buon appetito!