Spaghetti all'Assassina

A deep, rich and intense tomato sauce for spaghetti!

Recipe by: Thando Manyoni
Serves: 1
Time: 30 minutes


  • For the tomato sauce:
  • 1 can diced tomatoes with onion
  • 3 garlic cloves, thinly sliced
  • 3 tbsp olive oil
  • Salt
  • Pepper
  • For the pasta:
  • 200g spaghetti
  • 3 tbsp olive oil
  • 1 birds eye chilli, finely chopped
  • 2 garlic cloves, smashed
  • 3-4 cups water
  • Salt
  • Pepper
  • Fresh basil (optional)

How To Make Spaghetti all’Assassina

  1. To make the sauce; heat a medium saucepan and add the olive oil.
  2. Add the garlic and gently saute for 30-60 seconds, then add the canned tomatoes.
  3. Fill the can with water half way to clean out the can and pour into the pot.
  4. Season with salt and pepper and simmer while preparing the pasta.
  5. Fill a pot with 4 cups of water and bring to a simmer.
  6. For the pasta, heat a large pan and add the olive oil.
  7. Add the in the smashed garlic and infuse the oil for a minute.
  8. Add the dry spaghetti straight into the pan – yes. Toast the raw spaghetti until they are visibly toasted.
  9. Once toasted, add 3 ladles of the tomato sauce, and 2 ladles of the water.
  10. Cook the spaghetti until the sauce begins to catch at the bottom of the pan, deeply caramelizing and nearly burning.
  11. Scrape the bottom of the pan then add tomato sauce and water – cooking like a risotto.
  12. Continue this process for 20 minutes or until the pasta is completely cooked and the sauce is clinging to the paster with some slightly charred bits.
  13. Right before serving, add a bit more tomato sauce and stir. Plate and drizzle over a bit of olive oil and finish with fresh basil.

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