Spaghetti all'assassina the iconic dish of Bari
Spaghetti all'assassina is an iconic dish of Bari, unique in cooking and flavor.
What are spaghetti all'assassina and why are they the most famous dish in Bari?
Spaghetti all'assassina are one of the symbols of Bari's cuisine, a true gastronomic pride for the city. This first course is unique in its kind because the pasta is cooked directly in the pan, not in water, and must become crunchy, almost burnt, to acquire its intense and characteristic flavor. The curious name, spaghetti all'assassina, seems to derive from their strong and spicy taste, capable of 'killing' every palate with its intensity. It is a rustic dish, poor in ingredients but rich in flavor, and perfectly represents the spirit of Bari cuisine: simple, genuine, and passionate.
What are the traditional ingredients of spaghetti all'assassina?
The original recipe for spaghetti all'assassina calls for few but high-quality ingredients: 400 g of spaghetti 100 ml of extra virgin olive oil 2 or 3 crushed garlic cloves Fresh or dried chili pepper to taste 1 glass of tomato puree (about 120 g) Sugar or honey to correct the acidity of the tomato Salt to taste. The secret of the dish lies entirely in the cooking: the spaghetti must cook directly in the sauce, without being boiled first, so that they fully absorb the seasoning and create that golden and crunchy crust that makes them inimitable.
How to prepare spaghetti all'assassina step by step?
To prepare spaghetti all'assassina, you need to start by heating a large pan, preferably iron, with plenty of extra virgin olive oil. Add two or three crushed garlic cloves and the chili pepper, letting them brown slightly. At this point, pour in the tomato puree and let it reduce until you obtain a thick and flavorful sauce. If the tomato is too acidic, you can add a teaspoon of sugar or honey. When the sauce is ready, add the raw spaghetti, distributing them well in the pan. It is important not to stir them immediately, but to let them color and start to stick slightly to the bottom: it is precisely this step that will create the typical crunchy crust. Once the bottom part of the pasta starts to toast, add a ladle of hot sauce and let it absorb, just like you do with a risotto. Continue like this, adding a little sauce at a time, until the spaghetti becomes soft but still al dente with crunchy and burnt parts.
Why are they called spaghetti all'assassina?
The name 'spaghetti all'assassina' has curious and mysterious origins. According to some, it derives from the fact that the dish is so spicy that it can 'kill' those who are not used to so much chili. According to others, however, the name comes from its burnt and rebellious appearance, just like a dish 'out of the rules'. In Bari, however, there is no need for explanations: saying 'assassina' immediately evokes a dish rich in flavor, cooked with mastery and with an unmistakable aroma.
What is the main characteristic of spaghetti all'assassina?
Their main characteristic is the direct cooking in the pan, without prior boiling. This method ensures that the pasta absorbs all the sauce and becomes an integral part of the seasoning. During cooking, some parts of the spaghetti caramelize and become crunchy, while others remain soft and flavorful. The final result is a perfect balance between crunchiness and softness, with an intense taste of tomato and chili. It is a dish that engages all the senses: the aroma, the bright red color, and the sizzling sound during cooking.
Where was the dish of spaghetti all'assassina born?
Spaghetti all'assassina were born in Bari, in the heart of Puglia. It is said that the dish was invented in the 1960s in a historic venue called 'Al Sorso Preferito', in the Murat district. From there, the recipe spread throughout the city and then throughout the region, becoming a symbol of Bari cuisine. Today it is considered an iconic dish of Puglia and is served in numerous restaurants, trattorias, and taverns. Each cook has their own version, but the fundamental principles remain the same: dry spaghetti, cooking in the pan, and controlled burning.
What are the mistakes to avoid when preparing spaghetti all'assassina?
There are some mistakes that can compromise the final result. Here are the most common: Not using enough oil: oil is essential to prevent the pasta from sticking and to promote caramelization. Adding too much sauce all at once: it should be poured a little at a time, like in a risotto, to allow the pasta to absorb it. Stirring the spaghetti too often: you need to be patient and let them brown before moving them. Using a non-stick pan: to achieve the crunchy crust, you need an iron or aluminum pan. By following these simple rules, you can achieve a result worthy of the best Bari restaurants.
What is the secret to getting perfect spaghetti all'assassina?
The secret is patience. Spaghetti all'assassina are not prepared quickly. You need to monitor the cooking minute by minute, add the sauce little by little, and wait for that burnt crust to form that gives the dish its name. Choosing the right ingredients is also important: a good extra virgin olive oil, a quality tomato puree, and durum wheat spaghetti will make a difference. Every detail contributes to the final taste.
When are spaghetti all'assassina eaten in Bari?
In Bari, spaghetti all'assassina are eaten all year round, but they are particularly loved in the colder months when a tasty and substantial dish is sought. They are often served as a first course in typical restaurants or taverns in the old town. Many Bari residents love to prepare them at home on Sundays, as an alternative to the classic baked pasta dish. It is a dish that brings families together because it requires time and dedication but offers unique satisfaction.
Where to taste spaghetti all'assassina during a trip to Puglia?
Anyone visiting Bari cannot leave without tasting spaghetti all'assassina. The best places to enjoy them are the traditional taverns in the historic center, where the cooks keep the original recipe alive. Among the most well-known venues are those that made the dish famous, such as 'Al Sorso Preferito', but many modern trattorias also offer it with small variations. Some Puglian chefs have indeed reinterpreted the recipe by adding ingredients such as sun-dried tomatoes, capers, or anchovies, without betraying its spirit.
