Spaghettini all’assassina
Spaghettini is a finer version of spaghetti, and here it's cooked using the absorption method, a bit like risotto. Paired simply with tomato, garlic and chilli, it has plenty of fresh Italian flavour.
Ingredients
- 200g/7 oz spaghettini
- 200g/7 oz passata
- 1 tbsp red pepper paste (or tomato purée)
- 50ml/2 fl oz olive oil, plus extra to drizzle
- 3 garlic cloves, crushed
- 2 red chillies, finely chopped
- 2 tsp dried chilli flakes
- 10 cherry tomatoes (optional)
- salt and freshly ground black pepper
Method
Soak the spaghettini in freshly boiled water for about 30 seconds, then drain.
Mix 150g/5½ oz of the passata with 400ml/14 fl oz water and the red pepper paste (or tomato purée). Pour into a pan and bring up to a simmer. Keep it simmering while you cook the pasta.
In a large heavy-based non-stick shallow pan, heat the oil over a low heat. Add the garlic and both types of chilli and stir. Fry (without colouring) for a moment to flavour the oil. Add the remaining 50g passata followed by the spaghettini, laying it across the pan. Season well and turn up the heat. Cook for a few minutes until some strands of the pasta catch and have a brown appearance, then flip it over with a spatula (don’t stir the pasta as it’ll break).
When the pasta is lightly browned, add a third of the simmering tomato stock. Turn down the heat and allow the liquid to be absorbed. When the pan starts sizzling, this is a signal to add more liquid. Repeat this step until all of the stock is used and the pasta is cooked, all the while continuing to flip the spaghetti so that it can absorb the liquid. Add the tomatoes if using.
When the pasta is cooked (it should be slightly charred in places) season with salt and pepper and serve immediately with a drizzle of good oil.