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Spaghetti all’Assassina Recipe

Ruth Shikanov

Dear Reader,

I never thought too deeply about dinner. Yes, my family and I eat dinner together every single night, but it was only recently that I thought about the memories a meal can hold at the dining table: the set of four white pristine plates, a vibrant, colorful salad and the aromatic smell of whatever dish was cooked. From an early age, I started cooking with my dad, curious about the different smells of spices, tastes of different vegetables and the different textures of various foods. Spaghetti all’Assassina, or Assassin’s Spaghetti, is one of the many comforting dishes I have made as I feel it brings me closer to my dad. We work together as a team. I chop, he stirs. I drain, he plates. We have a routine when it comes to cooking: the click of the gas stove and the sound of oil sizzling provide a sense of nostalgia. To prepare the dish, you place raw spaghetti in a pan and cook it in crushed-up tomatoes. The result is slightly burnt, crispy caramelized spaghetti with a rich, spicy tomato flavor. I hope you have the opportunity to create it with someone you are close with and get to appreciate the joy of cooking such a simple yet delicious dish.


400 grams of Bucatini
150 grams of Tomato Puree
100 grams of Tomato Paste
1 liter of Water, for the Broth
3 cloves of Garlic
150 milliliters of Olive Oil
2 Red Chili Peppers
Salt and Sugar to taste

1) Heat olive oil in a pot over medium heat. Add the garlic and allow it to sizzle until it starts to turn golden. Stir in the crushed tomatoes, water and salt. Bring to a simmer. But once it starts simmering, reduce to low heat.
2) Pour olive oil into a large non-stick pan over medium-high heat and season with chili flakes. Heat until chili flakes start to sizzle, then add raw spaghetti. Toss until well coated with the chili oil. Pour in about three cups of the tomato broth. Move pasta with tongs to evenly distribute the tomato broth. Cook until most of the broth has been absorbed or evaporated and the spaghetti starts frying in the pan.
3) Keep cooking, turning the pasta around until the pasta starts to brown. Let it lightly char as well. Slowly add the remainders of the tomato broth and repeat this process.
4) Plate the pasta and top with whatever toppings you desire such as cheese, herbs and more olive oil.

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About the Contributor
Ruth Shikanov
Ruth Shikanov, Print Editor-in-Chief
This is Ruth's seventh semester on staff and first year as one of the Print Editors-in-Chief. You can typically find her commuting between her classes or doing homework, but in her free time, Ruth enjoys being outside, walking her dog, Juno, reading, going on runs near Bandemer and trying new recipes. She cannot wait for all of the amazing work that will be created in Room 300!

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