Spaghetti all'Assassina is a traditional Italian dish, cherished for its intense flavor and innovative cooking technique. This recipe involves pan-cooking the pasta in a tomato and water broth, allowing the spaghetti to absorb flavors while evenly charring. The dish's origin is linked to popular cuisine, where families sought creative ways to use simple ingredients, making every meal satisfying. Regional variations may include ingredients like stracciatella or other fresh cheeses, further enriching the dish. Spaghetti all'Assassina is perfect for an informal dinner with friends or as a main dish during a festive lunch, paired with a good red wine that enhances its flavor.

To prepare Spaghetti all'Assassina, it's essential to make a tomato broth, which serves as a flavorful base. In a pot, combine water, salt, and tomato puree, then bring to a boil. In a non-stick skillet of at least 32 cm in diameter, heat extra virgin olive oil, garlic, and chili over low heat, sautéing the garlic until golden. At this point, add the tomato puree and cook for a few minutes, removing the garlic. Slightly increase the heat and add the raw spaghetti, spreading them out evenly in the pan. Let them char for 4-5 minutes, using a spatula to separate them and prevent sticking. Toss the spaghetti with a spatula, ensuring they brown on the other side as well. Gradually add the tomato broth as it gets absorbed by the pasta. Keep stirring for about 20-30 minutes, turning occasionally to ensure even cooking. When the spaghetti is cooked and the liquid has evaporated, you can press them slightly with a spatula to make them crispy. Serve the Spaghetti all'Assassina hot, optionally garnished with burrata stracciatella for a touch of creaminess.