Spaghetti all'assassina

Spaghetti all'assassina is a traditional Italian dish originating from the region of Bari, in Apulia. The name translates to "Murderer's Spaghetti" in English, a moniker that reflects the unique cooking method that gives the dish its distinctive characteristics.

History

The origins of Spaghetti all'assassina are rooted in the culinary traditions of Bari, a city known for its rich food culture. The dish is believed to have been created in the mid-20th century, although the exact details of its inception remain unclear.

Preparation and Cooking Method

The preparation of Spaghetti all'assassina involves a unique cooking method that sets it apart from other pasta dishes. Unlike most pasta recipes, where the pasta is boiled separately, in this dish, the spaghetti is cooked directly in the sauce. This method, known as "risottatura", is more commonly associated with the preparation of risotto, but is used here to give the spaghetti a rich, intense flavor.

The sauce for Spaghetti all'assassina typically includes tomato sauce, garlic, olive oil, and red pepper flakes. The spaghetti is added to the sauce uncooked, and then cooked on high heat. The high heat and the direct cooking in the sauce cause the spaghetti to become crispy and slightly charred, a characteristic that has led to the dish's dramatic name.

Serving

Spaghetti all'assassina is traditionally served hot, immediately after cooking. The dish is often garnished with a sprinkle of Parmesan cheese or Pecorino Romano, and sometimes accompanied by a glass of red Italian wine.

See Also

• Italian cuisine
• List of pasta dishes
• Bari
• Apulia