Saturday, July 13 2024

It is not pasta repassed in a pan….
They are not run-of-the-mill spaghetti with tomato sauce….

They require seriousness and devotion…They are Spaghetti all’Assassina. The most famous recipe involving the use of cooking spaghetti entirely in a frying pan.

What separates this pasta from everything else are two elements, both related to the way it is cooked: The crispiness of the spaghetti and the very intense tomato flavor encapsulated in the pasta.

Making it is easy but you must strictly adhere to what is described in the recipe.






  • 14 oz of spaghetti
  • 3/4 cups of tomato puree
  • 1/2 cups of tomato paste
  • 3 cloves of garlic
  • 1/2 cup of extra virgin olive oil
  • 1 chili pepper
  • salt to taste
  • sugar to taste
  • 8 cups of water (to make tomatoes broth)




To cook the assassin properly you have no choice…you need a large, iron (or cast iron) skillet.

The size is important so that you can accommodate the noodles in their entirety without having to break them up. The material is critical for proper heat distribution.

It should be pointed out, however, that iron pans (the alloy is called carbon steel) if left untreated will behave like steel (stainless) pans, that is, the spaghetti and sauce will stick to the bottom and play havoc with the dish. It is necessary to proceed with seasoning (burning) the pan before use.


Seasoning is defined as creating a “naturally nonstick” coating on the bottom of the pan.

It is achieved by using oil by heating it above the smoke point and waiting for the oil to cure, which will generate the patina.

The Procedure:

Get some oil with a low smoke temperature (e.g., flaxseed oil or extra virgin olive oil).

Place a 1-mm layer of oil on the pan.

On the stove or in the oven heat above 390 F until you see smoke.
Discard excess oil and with a brush/sponge/paper towel brush the oil film onto the bottom of the pan evenly.

Continue to “cook” until the brown layer is obtained and the smoke is exhausted.

If necessary repeat the process.




The first thing to do is to prepare the tomato broth that we will use to cook the pasta.

In a bowl, pour the 8 cups of water and add the tomato paste.


Pour the tomato broth into a pan.

We add a tablespoon of salt, stir and put the pan on the stove over medium heat.

As soon as it starts to boil, our tomato paste broth is ready.



We crush 2 cloves of garlic.

The third clove, on the other hand, we slice finely.



We slice the chili pepper.

In a frying pan (iron is the ideal one), we put extra virgin olive oil.

We brown the garlic and chili pepper.


As soon as it is browned, we add the tomato puree.


The tomato puree will create a base in which we will then go on to cook the spaghetti.


We add the spaghetti.


Be very careful to turn the spaghetti as soon as it begins to stick to the bottom of the pan.



After about 5 minutes of cooking, add two ladles of our tomato stock.


As soon as the broth is absorbed, add more.

We keep stirring gently and as soon as the pasta is cooked, we can serve it.






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  1. Hello, when you say tomato puree, do you mean chopped, tin tomatoes or tomato paste/puree in the tube?

    1. Hi Arun.

      You can use passata di pomodoro (tomato puree). In Italy tomato puree is sold in glass bottles.Passata di Pomodoro (Tomato Puree)

      If you want, you can use concentrato di pomodoro (tomato paste) in the tube.

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