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Spaghetti all'Assassina reinvented in a gourmet style with stracciatella and chopped pistachios, using high-quality Apulian ingredients.
Heat 4 tablespoons of Pugghia EVO Oil in a wide, shallow pan. Add the garlic cloves and let them brown slightly, then remove them.
Pour in the halved cherry tomatoes and let them wilt for a few minutes. Add the Pugghia Artisanal Tomato Passata and cook the sauce over medium heat for about 10 minutes, until it thickens slightly. Season with salt.
Put the uncooked spaghetti directly into the pan with the sauce. Mix well to let them absorb the sauce. Cook over medium-high heat, turning them gently until they start to stick slightly to the pan.
Add hot water little by little, as if you were cooking a risotto, until perfectly cooked.
Let the bottom caramelize slightly without stirring too often to achieve the perfect char.
Plate the spaghetti while still hot. Add a generous amount of Apulian stracciatella to each serving and finish with a sprinkling of chopped pistachios.
Cast iron or aluminum pan
Wooden spoon
Best enjoyed fresh, but if there are leftovers, you can store them in the refrigerator in an airtight container for up to 1 day. Reheat in a pan without adding oil to keep them crispy.
Spaghetti all'Assassina are an icon of Bari's tradition, here reinvented in a gourmet style with high-quality Apulian ingredients.
Italia, Puglia
| Energy (kcal) | 94.34 |
| Carbohydrates (g) | 12.76 |
| of which sugars (g) | 3.26 |
| Fat (g) | 3.38 |
| of which saturates (g) | 1.13 |
| Protein (g) | 3.58 |
| Fibre (g) | 1.12 |
| Salt (g) | 0.12 |
