Assassina Pasta
Hey Beleafers! You know I’m always on the hunt for something new and exciting in the kitchen, and recently, I stumbled across a pasta dish that’s got a little bit of flair and a whole lot of flavor – Pasta all’Assassina. I first saw it in a video from an Italian chef on YouTube, and I was instantly intrigued by the idea of frying the noodles. Yes, you heard that right – we’re taking our pasta game to the next level by frying those spaghetti noodles to crispy, golden perfection.
Now, fair warning: this isn’t your quick weeknight dinner. This dish takes a bit of time and finesse, so I’d recommend saving it for a special occasion or an impressive date night dinner. Trust me, it’s worth the effort! The process is all about the technique – frying the noodles and slowly pouring in a rich, seasoned tomato paste mixture until the pasta is perfectly al dente. To make it my own, I added roasted garlic, roasted tomatoes, and a blend of Parmesan, Romano, and Asiago cheeses. And of course, I couldn’t resist topping it off with fresh chopped tomatoes and basil for that extra burst of freshness. Let’s dive into the deliciousness that is Assassina Pasta!
Ingredients:
- Spaghetti noodles
- Olive oil (for frying)
- Tomato paste (3-4 tbsp)
- Water (enough to create a sauce consistency)
- Onion powder (1 tsp)
- Tomato and basil seasoning (or Italian seasoning mix, 2 tsp)
- Garlic powder (1 tsp)
- Multi peppercorn (freshly ground, to taste)
- Roasted garlic (optional, but highly recommended)
- Roasted tomatoes (optional, for extra flavor)
- Parmesan, Romano, and Asiago cheese blend (about 1/2 cup)
- Fresh chopped tomatoes (for garnish)
- Fresh basil leaves (for garnish)
Instructions:
1. Fry the Spaghetti:
Start by heating a generous amount of olive oil in a large pan over medium-high heat. Once the oil is hot, add the dry spaghetti noodles directly to the pan. Fry the noodles, stirring frequently, until they start to turn golden brown. This step is key – you want to start getting them heated but not too much, just enough for some of the noodles to get a bit of a golden brown to them.
2. Prepare the Tomato Paste Mixture:
In a bowl, mix the tomato paste with enough water to create a sauce-like consistency. Season with onion powder, tomato and basil seasoning, garlic powder, and freshly ground multi peppercorn. Give it a good stir.
3. Cook the Pasta:
Now, here’s where it gets fun. As the spaghetti fries, pour a little of the tomato paste mixture over the noodles. Let it fry and sizzle, then wait until it starts to evaporate before adding more. Repeat this process, pouring and frying, until the pasta is cooked al dente and fully infused with that rich, tomatoey goodness.
4. Add Roasted Garlic, Tomatoes, and Cheese:
Once the pasta is just about done, toss in some roasted garlic and roasted tomatoes for extra depth of flavor. Stir in the Parmesan, Romano, and Asiago cheese blend until it melts into the pasta.
5. Plate and Garnish:
Transfer the Assassina Pasta to a serving plate. Top it with fresh chopped tomatoes and a sprinkle of basil leaves. The colors alone will have you drooling!
This Assassina Pasta is like nothing you’ve ever tasted – It’s like the flavor gets infused inside the noodles compared to cooking the traditional way with adding the sauce after. Whether you’re impressing a date or just treating yourself, this dish is sure to become a favorite in your pasta repertoire. So go ahead, channel your inner Italian chef, and give this recipe a try. And if you do, you better send me some pictures – I want to see that crispy pasta in all its glory!
Bon appétit, Beleafers!
Today’s Side Dish: History of Assassina Pasta
Pasta all’Assassina hails from the vibrant city of Bari, in the Puglia region of southern Italy. This dish earned its dramatic name, which translates to "Killer Pasta," due to its fiery cooking method and bold, intense flavors. The unique technique of frying dry spaghetti directly in a pan with tomato sauce gives the pasta its signature crispy texture and rich, caramelized taste. Legend has it that the dish was created in the 1970s by a chef who sought to give the traditional pasta a bolder, more aggressive personality – one that would leave a lasting impression. The “killer” name also refers to the fact that the pasta’s crispy edges are so deliciously sharp, they could “cut” you with their taste! Today, Pasta all’Assassina is a beloved culinary icon in Bari, known for its perfect blend of crunch, spice, and deep tomato flavor.
