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, textures of different kinds of foods and the list goes on. Spaghetti all’Assassina, or Assassin’s Spaghetti, is one of the many comforting dishes I have made as I feel it brings me closer and more connected with 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 and the click of the gas stove and the sound of oil sizzling provides a sense of nostalgia.
To prepare it, you place raw spaghetti in a pan and cook it in crushed-up tomatoes. The result is slightly burnt, yet crispy caramelized spaghetti with a rich, spicy tomato flavor.
I hope you will 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.
Ingredients:
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
Parmesan cheese and basil to top with
Directions:
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.
3) Pour in about three cups of the tomato broth. Move pasta with tongs to evenly distribute the tomato broth with the pasta. Cook until most of the broth has been absorbed or evaporated and the spaghetti starts frying in the pan.
4) Keep cooking, turning the pasta around until the pasta starts to brown. Let it lightly char as well.
5) Slowly add the remainders of the tomato broth and repeat the process: turn the pasta to guarantee an even distribution of crispiness, allow it to sit and add the tomato broth.
6) Plate the pasta and top with whatever toppings you desire such as parmesan cheese, basil and a generous drizzle of olive oil.
