Spaghetti all'Assassina reimagined in a gourmet style with stracciatella and pistachio granules, using high-quality Apulian ingredients.
Heat 4 tablespoons of Pugghia EVO Oil in a wide, shallow pan. Add the garlic cloves and lightly brown them, then remove.
Pour in the halved cherry tomatoes and let them wilt for a few minutes. Add the Pugghia Artisan Tomato Sauce and cook the sauce over medium heat for about 10 minutes, until it slightly thickens. Season with salt.
Place the raw spaghetti directly into the pan with the sauce. Mix well to let them absorb the sauce. Cook over medium-high heat, gently turning them until they start to slightly stick to the pan.
Add hot water little by little, as if you were cooking a risotto, until they reach perfect doneness.
Allow the bottom to caramelize slightly without turning them 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 sprinkle of pistachio granules.
Iron or aluminum pan
Wooden spoon
Best enjoyed freshly made, 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 maintain crispiness.
Spaghetti all'Assassina are an icon of Bari tradition, here reimagined in a gourmet style with high-quality Apulian ingredients.
Italia, Puglia
| Energy (kcal) | 111.85 |
| Carbohydrates (g) | 17.82 |
| of which Sugars (g) | 5.23 |
| Fat (g) | 3.11 |
| of which Saturates (g) | 0.4 |
| Protein (g) | 3.42 |
| Fiber (g) | 1.53 |
