I just tried this tonight. Amazing flavor! The charred bits of tomato make the flavor much more complex than I thought it would be. And so simple to make. Took me 15 minutes.
EAT! I have made them several times and what I discovered is that when the pasta is fried at the beginning as shown, it keeps its shape until the end and it is very difficult to overcook it. Also, the risotto method (adding liquid little by little until all is absorbed) makes the end product very creamy overall, despite the caramelisation. This recipe, to my knowledge, comes from Bari, Puglia.
Hi, Thank you so much! You're right; the Assassina is a recipe from Bari; there's even an academy dedicated to this recipe. A truly unique and incredible dish! 😊🤗
My mother (she died a few years back) used to make these differently, but the result was almost the same. She used a lot of celery at some point of the recipe I recall. Best spaghetti ever!!!!!!
you really had to say that she died just to get likes why was that relevant for the video but you want attention subconciously, you xould'v just said she used to etc etc...
I bought once ketchup with celeri: soooo good! Hungarian sauce but never find anymore!. Celeri is very good at red sauce pasta! And don't tell your life like that. Everyone has his own sad storyes...
I made this the first time yesterday and thought it was great. And my kids ate all the leftovers. I followed another recipe that had you saute the spaghetti in the oil before putting any sauce in. I'll try it this way the next time (and do it in the evening so my wife can share!).
Made this last night, so delicious and will do it again. This morning however, I heated the leftovers and put a fried egg on top of it. Made a good breakfast meal.
I've made this with homemade spaghetti. 100% better than using dried store brand. The flavor of the tomato gets deep into the spaghetti. I recommend giving it a try. 6 cups flour, 10 large eggs, 1 tsp salt, 1/4 cup water (roughly... thats for my altitude and humidity). Let the spaghetti dry for an hour max after cutting so its not too dry. Enjoy.
@@Ste.V Realistically, If you are eating pasta it can only be homemade. What the manufacturers have done is destroyed pasta that requires too much spice to taste edible. Without sauce or any seasoning manufactured pasta tastes like chaff that has solidified. Homemade pasta without seasoning tastes like food made with love. And when cooking everything made with love tastes so much better than manufactured rubbish.
Ciao, grazie mille per le belle parole! Non ci dispiacerebbe affatto se facesse qualche milione! Magari potresti darci una mano condividendo con chi conosci! 😉🤗
I like how the Italian chef that I see just put the sauce all over without care if he is an elegant man or just want to cook but yours look like delicately cooked.
😂I use always my own tomato juice. Its like concentration in shops. And never use water. Only wine🤪 This meal never saw It couldvbe most hungaroan spagetti
This the most well shot cooking video I've seen. I could watch this again over and over, so relaxing! But seriously, beautifully done - congrats to the person who shot it and whoever did the editing. Only faux pas was the Bach at the end. Why, oh why? I enjoyed the Pachelbel in the start though!
I have a vague remembrance of my grandma making spaghetti like this. The chili was a little hot for me as a child, but I'd eat it now. Love you and miss you grandma. I have so many wonderful memories your cooking and baking. I will be making this soon. ❤❤❤❤
I've done this with Ravioli and Pasta for years but I just add the pasta in one port after frying garlic,onions and spices. You can also do it with chicken and beef then add the pasta allowing the flavour to be soaked up from the meat. At the end allow it to fru up. Chicken and rice works brilliant also.
To those who have one at home, I suggest using a large cast iron pan. This is one of my favorite pasta dishes to make. I also like chopping a little basil and adding some grated pecorino romano to cut the heat a little (if you're like me and usually add too much pepper)
Hi, the iron pan is ideal and foreseen in the original recipe (in fact I also wrote it in the video), however not everyone has one at home, which is why I wanted to use the no stick pan. It's a little more challenging to make the crust but the result doesn't change! 🤗
@@digitalis2977 LoL what are you talking about. Beef meat is about 5.5 (up to 5.7) and tomato is 4.0 (and up to 4.5) thats not marginally higher, that's 15 to 10 times more acidic. ☠
Really enjoyed this. Added a few tweaks of my own on a second batch. For the garlic oil step: cook some ground Italian sausage until the fat renders out, then cook the garlic, chili, and half a fine minced onion with the olive oil and rendered fat. Continue the dish as normal. Before serving toss in 2 tablespoons of fresh chopped thyme.
Hi, thank you very much; I'm very happy that you liked it. In my opinion, any variations and interpretations are welcome; but purists could sharpen their blades (a bit like what happens with all the great traditional classics, from Carbonara to Ragù, Assassina...)! 😂🤗
I do almost the same but with diced bacon. I also saute the onion first after the bacon fat renders out, to get a better caramelization. Then when the onion is starting to brown, I add the garlic and chili, and after fragrant, the tomato paste. Sometimes I serve with grated Parmesan on top. It generally doesn't need salt, the bacon is salty enough.
Oh, when I make baked ziti, the last 15-30min or so, I crank up the oven temp to 450 or so, to char/toast the noodles that stick out to a nice crunchy yet chewy texture, and to dry and give the tomato sauce on top a sort of sun-dried tomato vibe, nice and concentrated flavor. Now I'm getting *so* hungry and want to make some, but it's way too late.
This is something ive never heard of before! It looks so satisfying to eat with all the tomato flavor imbued into the pasta. I think i want to meet up with some friends to make this!
It's a truly unique dish; an incredible set of flavours. You absolutely have to try it! A tip: if you don't have a very large pans and a super stove, to make a lot of pasta, use multiple pans. In the video I used a 32cm pan for just 300g and I was already quite at the limit.Furthermore, if it's the only dish, make a lot of it, because it is never enough; the more you eat, the more you would eat! 😉🤗
Hello Andrew! Thank you so much! ❤️ Original recipe is like this, without anything. But you could always add something you like. 🤗 Let's us know how it went!
Hi C Provost, thank you very much! Read the method, you will see the necessary ingredients; 1l of water, 2 spoons of tomato paste, 300g of tomato sauce and 12g of salt! From the boil 5 minutes of cooking! 🤗
This is an original recipe from Bari, but I also got my passion from my grandmother who refried leftover pasta. Fusilli also comes very well with this recipe. 🤗
This dish has been on my culinary to do list for years, I keep meaning to try it but then daily routine sets in and I forget about it. Maybe this video will be the kick in the butt I need to finally cook it 😅
J’ai regardé des tas de recettes de spaghetti all’assassina, y compris sur de nombreux sites italiens, mais celle-ci était de loin la plus simple, la plus crédible et la plus tentante. Verdict: c’est TROP BON! Merci!
An interesting idea. I'd sprinkle a bit of parmgiana and dried oregano to make it perfect though. With a side of sauteed mushrooms and drizzled truffle oil would be heavenly.
You gotta be American, right?! Americans *_love_* to over-complicate simple dishes. I've noticed American recipes have *_EVERYTHING_* in them! Not to say they won't taste good - just you guys miss out on the beauty of simplicity.... [I'm meaning: guy does a simple dish > American: I've got to add 4 more flavours to that!]
Hi, the peculiarity of this recipe is the cooking, which tends to be burnt; adding delicate ingredients such as Parmigiano and mushrooms I fear would not lead to a great result. I assure you that in its simplicity it's an extraordinary dish as it is! 🤗
The mayard reaction you get on those noodles and sauce brings out all that natural sugar with the acidity being a nice balance.its next level savory sweet i bet
You can achieve a similar affect by "overcrowding" your sauce pot with pasta and let it sit at low temperatures for a longer time (20-30mins). My mother in law cooks iranian food and the technique I mentioned is a rip off of the dish "estamboli polo" using pasta instead of rice.
When I used to reheat spaghetti it often would come out that way, which I liked. Adding the garlic and hot pepper would make it awesome. So I guess I "accidentally" made spaghetti el essessino way way back! 😂😂😂
I accidentally enjooyed it too. I left it in the microwave for too long and it became fried and toasty! I was like HOLY SH1T it tasted better than average spaghetti!
Hello! Thanks for your feedback! ❤️ It is a particular recipe that is found practically only in Bari (Italy). It is truly a unique and delicious dish. Let us know how it went!
Dans cette recette, ne mettez pas de spaghetti de haute qualité, style « trafilato al bronzo » mais plutôt des pâtes de moyenne qualité. Car sinon, elle rejetteront trop d’amidon. ☺️🇮🇹
Goiing to give this a try ,i must admit that i dont like stodgy overcooked pasta and i can see how this technique would avoid that may even introduce some anchovies and red wine too
Hi, this is the original recipe; the anchovy dissolved in tomato sauce could be used and I will try it; you intrigued me; I see red wine a little less, but maybe I'll try that too! I'll be able to tell you! 🤗
i accidentaly burn my spaghetti ones while reheating it in a pan and i ate it anyway because i had nothing else at the time and let me tell you, it was awesome. when tomato sauce slightly burns, it gets a sweet broiled flavor, almost smokey but not too much. i since then, have baked, and reheated my spaghetti in a frying pan. its delicious. i imagine this would taste similar.
Ciao, this is a delicious recipe from the area, where my father was originated from in puglia in southern italy.. many greetings from brunswick in germany and please stay safe 🙃
Hi, thank you very much! Puglia is a wonderful region with amazing people and food! And the Assassina will always remain one of the most incredible, delicious, underrated and mistreated dishes! 😉🤗
Hello! Thank you so much 🤗❤️ Spaghetti all'Assassina is 56 years old. They originated in 1967 from Al Sorso Lavorato, a restaurant in the center of Bari, and the recipe was created by the Foggia chef Enzo Francavilla at the request of customers. There is also the Assassin's Academy.
Hello, thank you! No, they are not acids. Original recipe is like this. But tastes are tastes, there are those who like it and those who don't, someone in the comments wrote that they tasted the taste of barbecue for example. If you cook please let us know how it went. 🤗
I've been making a version of this recipe for years without knowing it was a "real" recipe. I just made it one day because I had leftover tomato paste. I also use butter instead of olive oil.
Hello! Thanks for your feedback 🤗. Yes, it's a particular recipe that is found practically only in Bari (Italy). It is truly a unique and delicious dish.
Auf diese Art und Weise ( oder ähnlich )hat mir meine Oma schon vor über 40 Jahren die Spaghetti gemacht......das Rezept ist relativ simpel und schmeckt einfach sehr gut 👍 !
Hello Richard! Thank you so much ❤️ It is a particular recipe that is found practically only in Bari (Italy). It is truly a unique and delicious dish, absolutely worth trying!
You had me at garlic and chili pepper in olive oil. I'm definitely trying this, probably for lunch tomorrow. I'll brown the spaghetti and sauce, but I don't like the flavor of charred food, and it's not healthy. The browned spaghetti and thick carmelized sauce should be a spaghetti upgrade. I'll need to keep the spattering to a minimum as spaghetti assissina would result in my wife killing me if I didn't clean the kitchen as soon as I was finished eating.
@@Pastaandbastarecipes - My non charred version was probably halfway between regular spaghetti and spaghetti assassina, and it was delicious! Definitely worth the extra effort beyond boiling water and heating a jar of sauce. I thoroughly browned the uncooked pasta. That was phase 1. Phase 2 is the slow cooking of the pasta in the thinned sauce until al dente. Phase 3 was caramelizing the cooked spaghetti and sauce. The trick was browning the outside quickly while flipping it to prevent charring (as done with proper spaghetti assassina) and not browning it so slowly that the pasta dries out on the inside and becomes tough. The result is a pasta suffused with flavor, similar to baked dishes such as lasagna, with a little outer crisp and a very concentrated sauce adhering to it. It's much more hearty than regular spaghetti. I also had a large green salad with cherry tomatoes with my roasted sesame balsamic vinaigrette and motzarella cheesy garlic bread. I need to go clean the stove top. The mess isn't that bad. The stove needed to be cleaned anyway. 😀 Thanks for this delicious dish. It's a killer!
@@Liberty4Ever Thanks for your experience and for sharing with us 🤗❤ I hope your review and your uncharred version will help many who don't like the burnt pasta like in the recipe!
Hello! Ezio and the Italian brotherhood have nothing to do with this pasta 😄, it's a particular recipe that is found practically only in Bari (Italy). It is truly a unique and delicious dish.
@@Pastaandbastarecipes I know. I was just making a joke haha 😄 Since Ezio is the protagonist of Assassin's Creed and is Italian, so it was a play on the name of the dish.
I've made this several times. The issue I have is that, since you are not boiling the pasta, the starch stays in the pasta, making the dish seem very "starchy" or "pasty". I must be doing something wrong. Thoughts?
@@LoudounDemocrat then, in my opinion, you don't let it dry enough when you add the broth. I normally use Rummo or Voiello for this recipe and they are richer in starch than Barilla. Let the broth dry completely and count 10 seconds before adding more; and move the spaghetti as little as possible. 🤗
The idea and such is amazing , I feel like you can make the end result in a lot easier steps tho.. Im going to give it a try and see, but it does look 100% worth a shot , can't turn down a pasta dish !
I learned a trick from of chef friend of mine mashup 3 or 4 anchovies and put them into your tomato sauce it will give it a salty Smoky flavor very nice
Hi, the original recipe involves the use of both tomato puree and paste. You can definitely use just the puree to make broth, but the balance will probably be different! 🤗
Comments are really weird. People obviously never tried this. This Recipe is amazing! Tastes good, is quick to make AND super cheap! Use wholemeal pasta instead of normal wheat ones! They are even more filling. Just a handful of them is totally enough to saturate you. Add a chunk of butter for extra taste and Mozzarella. Its amazing.
Thanks for watching! Please comment EAT or PASS 🤗🌍🍝
eat. but only after a thorough prep XD
Absolutely eat😊
Thank you so much 🤗❤@@ruthbright4724
Eat, but Portion is too little.
@@borbarad2.0 Thank you! If portions are small, just increase the doses proportionately. 😉
I just tried this tonight. Amazing flavor! The charred bits of tomato make the flavor much more complex than I thought it would be. And so simple to make. Took me 15 minutes.
Hi, I'm happy that it worked out for you; It's a very particular recipe, but one of my favorites! 😊🤗
Tell me you made another account to compliment yourself….without telling me you made an account to compliment yourself.
Looks delicious
@@LB-wn6ur Delusional bro, tf u on about?
Playing Assassin's Creed and eating this for full immersion
Nice Assassin's Creed; I played it when I was younger too! A winning combination! 👍🏻🤗
Ezio Auditore’s favourite dish haha
You have no idea what assassins were lol
Mama's coming downstairs to hold the stockpot under your toches!
EAT! I have made them several times and what I discovered is that when the pasta is fried at the beginning as shown, it keeps its shape until the end and it is very difficult to overcook it. Also, the risotto method (adding liquid little by little until all is absorbed) makes the end product very creamy overall, despite the caramelisation. This recipe, to my knowledge, comes from Bari, Puglia.
Hi, Thank you so much! You're right; the Assassina is a recipe from Bari; there's even an academy dedicated to this recipe. A truly unique and incredible dish! 😊🤗
My mother (she died a few years back) used to make these differently, but the result was almost the same. She used a lot of celery at some point of the recipe I recall. Best spaghetti ever!!!!!!
Hello, thank you very much 🤗❤️! I'm sorry for your loss...
My condolences.
you really had to say that she died just to get likes why was that relevant for the video but you want attention subconciously, you xould'v just said she used to etc etc...
I bought once ketchup with celeri: soooo good! Hungarian sauce but never find anymore!. Celeri is very good at red sauce pasta! And don't tell your life like that. Everyone has his own sad storyes...
I did this for the family the other night. Talk about a HIT!!!! Utterly yummy and easy. Bravo!!!
Hello! Thank you so much for the wonderful feedback, I'm so happy! 🤗❤️
I made this the first time yesterday and thought it was great. And my kids ate all the leftovers. I followed another recipe that had you saute the spaghetti in the oil before putting any sauce in. I'll try it this way the next time (and do it in the evening so my wife can share!).
Hello! Thanks for your feedback! Let us know how it went 🤗
Made this last night, so delicious and will do it again.
This morning however, I heated the leftovers and put a fried egg on top of it. Made a good breakfast meal.
Hi, I'm happy you liked it; I had no doubts, it's a truly unique dish! 😊🤗
I've made this with homemade spaghetti. 100% better than using dried store brand. The flavor of the tomato gets deep into the spaghetti. I recommend giving it a try. 6 cups flour, 10 large eggs, 1 tsp salt, 1/4 cup water (roughly... thats for my altitude and humidity). Let the spaghetti dry for an hour max after cutting so its not too dry. Enjoy.
Hello! Bravissimo 👏🏻👏🏻👏🏻 Thanks so much for your feedback and recommendation! 🤗❤️
that's exactly what I was thinking, if you are gonna make this dish you probably need homemade pasta
@@Ste.V Realistically, If you are eating pasta it can only be homemade. What the manufacturers have done is destroyed pasta that requires too much spice to taste edible. Without sauce or any seasoning manufactured pasta tastes like chaff that has solidified. Homemade pasta without seasoning tastes like food made with love.
And when cooking everything made with love tastes so much better than manufactured rubbish.
Sounds challenging to do without breaking the pasta too much
Bravo!! Ricetta con esecuzione perfetta, meriterebbe qualche milione di visualizzazioni.Un saluto
Ciao, grazie mille per le belle parole! Non ci dispiacerebbe affatto se facesse qualche milione! Magari potresti darci una mano condividendo con chi conosci! 😉🤗
I like how the Italian chef that I see just put the sauce all over without care if he is an elegant man or just want to cook but yours look like delicately cooked.
Hi, thank you so much! 🤗
Try this: don’t use any water at all. Just tomato paste. It gives a very strong flavor to that uncooked pasta.
Won't it stick to the pan when its heating up?
@@IRON5 Yep, just like in the video. Try it!
😂I use always my own tomato juice. Its like concentration in shops. And never use water. Only wine🤪
This meal never saw
It couldvbe most hungaroan spagetti
@@zsoltpeter2858wine is a great stock 😂
@@caskrakerdo you mean passata? My bad 😬 if spelling wrong 😔
This the most well shot cooking video I've seen. I could watch this again over and over, so relaxing! But seriously, beautifully done - congrats to the person who shot it and whoever did the editing.
Only faux pas was the Bach at the end. Why, oh why?
I enjoyed the Pachelbel in the start though!
Hello! Thanks for your wonderful feedback 🤗❤️! I liked this music (the Pachelbel) in the start as an intro.
I saw this video last night, and I made it for dinner tonight. It's delicious! Thank you so much for sharing!
Hello! Thank you so much for your feedback! I'm very happy that you watch and cook according to our recipes 🤗❤️
I have a vague remembrance of my grandma making spaghetti like this. The chili was a little hot for me as a child, but I'd eat it now.
Love you and miss you grandma. I have so many wonderful memories your cooking and baking. I will be making this soon. ❤❤❤❤
Not only looks like it's from a 5-star restaurant but tastes like it too! Thanks for the recipe!
Hello Maui! Thank you so much 🤗❤️
Absolutely must try!
I've done this with Ravioli and Pasta for years but I just add the pasta in one port after frying garlic,onions and spices. You can also do it with chicken and beef then add the pasta allowing the flavour to be soaked up from the meat. At the end allow it to fru up. Chicken and rice works brilliant also.
Thanks for your feedback!
To those who have one at home, I suggest using a large cast iron pan. This is one of my favorite pasta dishes to make. I also like chopping a little basil and adding some grated pecorino romano to cut the heat a little (if you're like me and usually add too much pepper)
Hi, the iron pan is ideal and foreseen in the original recipe (in fact I also wrote it in the video), however not everyone has one at home, which is why I wanted to use the no stick pan. It's a little more challenging to make the crust but the result doesn't change! 🤗
@@Pastaandbastarecipes acid in tomato gives it a Metallic taste, dont do it.
You _can_ but the acid from the tomato will murder the seasoning of the pan.
@@joerivas9847Guess we better not use them for steaks either, then...given that the pH of Beef is only marginally higher than that of a tomato. 🙄
@@digitalis2977 LoL what are you talking about. Beef meat is about 5.5 (up to 5.7) and tomato is 4.0 (and up to 4.5) thats not marginally higher, that's 15 to 10 times more acidic. ☠
Really enjoyed this. Added a few tweaks of my own on a second batch. For the garlic oil step: cook some ground Italian sausage until the fat renders out, then cook the garlic, chili, and half a fine minced onion with the olive oil and rendered fat. Continue the dish as normal. Before serving toss in 2 tablespoons of fresh chopped thyme.
Hi, thank you very much; I'm very happy that you liked it. In my opinion, any variations and interpretations are welcome; but purists could sharpen their blades (a bit like what happens with all the great traditional classics, from Carbonara to Ragù, Assassina...)! 😂🤗
I do almost the same but with diced bacon.
I also saute the onion first after the bacon fat renders out, to get a better caramelization. Then when the onion is starting to brown, I add the garlic and chili, and after fragrant, the tomato paste. Sometimes I serve with grated Parmesan on top. It generally doesn't need salt, the bacon is salty enough.
Yeah, sounds good but like a different dish.
@@PixelarterI think that is the variant I will make! But no thyme. I like it but on other meals 🙂
Now HERE’S a new one for me! Definitely requires patience as I was starving just making it to the end. Serious EAT! 🍝
Hello Don Prosser! Thank you 🤗
If you don't already know this recipe, it's a must try. It is a very particular dish, but delicious!
La textura y color son increíbles !! Excelente receta, gracias !!
¡HOLA! ¡Mil gracias! 🤗❤️
Oh, when I make baked ziti, the last 15-30min or so, I crank up the oven temp to 450 or so, to char/toast the noodles that stick out to a nice crunchy yet chewy texture, and to dry and give the tomato sauce on top a sort of sun-dried tomato vibe, nice and concentrated flavor.
Now I'm getting *so* hungry and want to make some, but it's way too late.
Hi, thank you! It's never too late for a plate of spaghetti! 😉🤗
Credo sia la prima volta che vedo la ricetta fatta BENISSIMO. bravo!
Ciao Gabriele! Grazie mille 🤗🔝
Those flavors must be so concentrated! I desperately want to try this dish some day.
Hello! Thank you so much! Let us know how it went! 🤗❤️
Just cook it. It's got maybe 4 ingrediants. Shouldn't be too hard
With this pasta dish, it will make you an offer you can't refuse.
This is something ive never heard of before! It looks so satisfying to eat with all the tomato flavor imbued into the pasta.
I think i want to meet up with some friends to make this!
It's a truly unique dish; an incredible set of flavours. You absolutely have to try it! A tip: if you don't have a very large pans and a super stove, to make a lot of pasta, use multiple pans. In the video I used a 32cm pan for just 300g and I was already quite at the limit.Furthermore, if it's the only dish, make a lot of it, because it is never enough; the more you eat, the more you would eat! 😉🤗
What set of flavors burnt past ,overpowering tomato ,galic and one chili.i reali dont see somthing special
Looks delicious and relatively simple. Will definitely try this thank you 😊
Hello! Thank you so much ❤️
Let us know how it went 🤗
DAMN, my mouth is watering...I have got to try this, thanks!
Hi, thank you very much! Definitely try it, that's a truly delicious dish! 😊🤗
Very interesting technique. Thank you for this excellent recipe and video!
Hello! Thank you 🤗❤️
I haven't cooked this in awhile. Now you got me craving.
Hi, thank you very much! 😊🤗
This looks amazing. I will try it at the weekend. Maybe garnished with four meatballs.
Hello Andrew! Thank you so much! ❤️
Original recipe is like this, without anything. But you could always add something you like. 🤗
Let's us know how it went!
Definitely Eat. I have never seen this dish before, and it looks delicious. Would you be willing to do a short video on how to make your tomato broth?
@@chiclett haha. Ty
Hi C Provost, thank you very much! Read the method, you will see the necessary ingredients; 1l of water, 2 spoons of tomato paste, 300g of tomato sauce and 12g of salt! From the boil 5 minutes of cooking! 🤗
Awesome. Very cool recipe! 👍
Thank you so much 🤗
I refry my leftover pasta dishes that are tomato sauce based. Penne is also amazing fried. The little charred ends are the best.
This is an original recipe from Bari, but I also got my passion from my grandmother who refried leftover pasta. Fusilli also comes very well with this recipe. 🤗
I love fried pasta leftovers. I’d rather have that the next day instead of the fresh pasta dish.
Elbows are good too🙂
This looks amazing will have to try thanks!!
Thank you! Let us know how it went!
This dish has been on my culinary to do list for years, I keep meaning to try it but then daily routine sets in and I forget about it. Maybe this video will be the kick in the butt I need to finally cook it 😅
Hi, It's quick and delicious, try it and you won't regret it! 😉🤗
It’s delicious
This looks amazing...going to try tonight!!
Hello! Thank you ❤️
Let us know how it went 🤗
My God that looks good !
Thank you 🤗❤️
It looks fantastic. ❤
Do you keep high heat in all the adding broth process ?
looks like a rose from above 🔥🔥
Wow, what a nice compliment. Thank you so much! 😊🤗
@@Pastaandbastarecipes 💯💖
That's looks wonderful!! thank you for the recipe!
Hi, thank you very much! 😊🤗
J’ai regardé des tas de recettes de spaghetti all’assassina, y compris sur de nombreux sites italiens, mais celle-ci était de loin la plus simple, la plus crédible et la plus tentante.
Verdict: c’est TROP BON! Merci!
Merci beaucoup! 🤗❤️
Puttanesca version for me please! Looks really tasty; thank you.
Hello Stewart! Thank you so much ❤️
Here is the Puttanesca ruclips.net/video/mu3074rU0_s/видео.html
I never heard of this dish before but I'm damn sure Gunna try it. It looks super delicious and I like fried spaghetti too.
Hi, thank you very much! Definitely try them, it's a truly unique dish! Let me know! 😉🤗
I was thoroughly mesmerized, just watching. Now I HAVE to make this. I fecking LOVE pasta
Hello Ruth! Thank you so much 🤗❤️
Let us know how it went 😉
An interesting idea. I'd sprinkle a bit of parmgiana and dried oregano to make it perfect though. With a side of sauteed mushrooms and drizzled truffle oil would be heavenly.
You gotta be American, right?! Americans *_love_* to over-complicate simple dishes. I've noticed American recipes have *_EVERYTHING_* in them! Not to say they won't taste good - just you guys miss out on the beauty of simplicity.... [I'm meaning: guy does a simple dish > American: I've got to add 4 more flavours to that!]
@@danguee1why are you obsessed with someone's country of origin? Lmao
Hi, the peculiarity of this recipe is the cooking, which tends to be burnt; adding delicate ingredients such as Parmigiano and mushrooms I fear would not lead to a great result. I assure you that in its simplicity it's an extraordinary dish as it is! 🤗
The mayard reaction you get on those noodles and sauce brings out all that natural sugar with the acidity being a nice balance.its next level savory sweet i bet
Hello, thank you very much! It's an unique and fantastic dish; try it, you won't be disappointed! 🤗
This looks so good I want to cry!
Hi, thank you very much! But cry or try?
You can achieve a similar affect by "overcrowding" your sauce pot with pasta and let it sit at low temperatures for a longer time (20-30mins).
My mother in law cooks iranian food and the technique I mentioned is a rip off of the dish "estamboli polo" using pasta instead of rice.
هذا التكنيك الاكثر تعقيد هناك الكثير من النكهات بعد تحميص الاسباغيتي اعجبني هذا الفيديو
When I used to reheat spaghetti it often would come out that way, which I liked. Adding the garlic and hot pepper would make it awesome. So I guess I "accidentally" made spaghetti el essessino way way back! 😂😂😂
I was thinking that too. I love reheated, fried spaghetti.
Take off your mask and admit that you are the founder of the assassina's academy! 😂🤗
@@Pastaandbastarecipes Noooo, I was only the treasurer for a few years until I was ousted after discovering the founder was embezzling funds.
@@joeschmo622 😂😂😂If I'm ever successful I'll try to pressure the Academy to get you back in office! 😉🤗
I accidentally enjooyed it too. I left it in the microwave for too long and it became fried and toasty! I was like HOLY SH1T it tasted better than average spaghetti!
100% EAT! This looks really delicious and interesting, i've never seen pasta cooked in this way, I need to try it at home! Thank you for posting!
Hello! Thanks for your feedback! ❤️
It is a particular recipe that is found practically only in Bari (Italy). It is truly a unique and delicious dish.
Let us know how it went!
Dans cette recette, ne mettez pas de spaghetti de haute qualité, style « trafilato al bronzo » mais plutôt des pâtes de moyenne qualité. Car sinon, elle rejetteront trop d’amidon. ☺️🇮🇹
👍🏻🤗
che delizia! 🌍🍝 come sempre complimenti
Eat💥
Thank you Carlotta!
Thank you for the recipe, I'll give it a try.
Hello! Thank you 🤗❤️
Let us know how it went!
Eat ❤️🖤
Thanks Simone! 🤗
Goiing to give this a try ,i must admit that i dont like stodgy overcooked pasta and i can see how this technique would avoid that may even introduce some anchovies and red wine too
Hi, this is the original recipe; the anchovy dissolved in tomato sauce could be used and I will try it; you intrigued me; I see red wine a little less, but maybe I'll try that too! I'll be able to tell you! 🤗
Looks amazing!
Thank you so much 🤗❤️
i accidentaly burn my spaghetti ones while reheating it in a pan and i ate it anyway because i had nothing else at the time and let me tell you, it was awesome. when tomato sauce slightly burns, it gets a sweet broiled flavor, almost smokey but not too much. i since then, have baked, and reheated my spaghetti in a frying pan. its delicious. i imagine this would taste similar.
Hello James! Thanks for your feedback ❤️!
Try this recipe and you will see that the flavors will be even more intense 🤗
I just tried to make this dish. I think it came out good :)
🤗 thanks for your feedback!
Ciao, this is a delicious recipe from the area, where my father was originated from in puglia in southern italy.. many greetings from brunswick in germany and please stay safe 🙃
Hi, thank you very much! Puglia is a wonderful region with amazing people and food! And the Assassina will always remain one of the most incredible, delicious, underrated and mistreated dishes! 😉🤗
that looks really good. gotta try making it.
Hello Milez! Thank you very much 🤗 Let us know how it went!
This looks so good I’m making tomorrow🎉
Hello Michael! Thank you so much❤️!
Let us know how is went 🤗
Unbelievable! What a recipe 😎. Any idea how old is this? (tks 4 sharing)
Hello! Thank you so much 🤗❤️
Spaghetti all'Assassina is 56 years old. They originated in 1967 from Al Sorso Lavorato, a restaurant in the center of Bari, and the recipe was created by the Foggia chef Enzo Francavilla at the request of customers. There is also the Assassin's Academy.
@@Pastaandbastarecipes Thank you 👍
Well done. And nice music, too.
Hello Jon! Thank you so much 🤗❤️
Wow. Looks amazing. Can't wait to try this next time I cook spaghetti .
Hello Simon! Thank you so much ❤️!
Let us know how it went 🤗
Is d taste of it too sour spaghetti or not ? I wanna know ? Thank u
Hello, thank you! No, they are not acids. Original recipe is like this. But tastes are tastes, there are those who like it and those who don't, someone in the comments wrote that they tasted the taste of barbecue for example. If you cook please let us know how it went. 🤗
I absolutely love this. It's done pretty fast and cheap and i NEED saucy! ^^
Hello! Thank you so much! The original recipe doesn't include any sauce, but you could always add whatever you want.
@@Pastaandbastarecipes I put sauce and water in slowly while it cooks. Smaller parts water than sauce. ;)
what if i cook the spagetti in water before, then do the same with the cooked spagetti? so i dont have that much work :D
Hi, you make them like my grandmother! It goes well with leftover pasta, but they're 2 different things! However, there is little work! 😉🤗
Was skeptical at first, but damn agent 47. This is a meal to die for. One bite won't kill you
Hi, it won't kill you and is a truly unique and delicious dish! 🤗
I get it. I totally see why this would be good. Guess I'll be trying it. I'm imagining the texture and all of that caramelized goodness.
Hello! Thank you 🤗❤️ Let us know how it went!
Saved to my "Drunken Cooking Recipes"! Awesome! Thanks!
Hello! Welcome to our channel! Thank you so much! 🤗
I've been making a version of this recipe for years without knowing it was a "real" recipe. I just made it one day because I had leftover tomato paste. I also use butter instead of olive oil.
Hello! Thanks for your feedback 🤗. Yes, it's a particular recipe that is found practically only in Bari (Italy). It is truly a unique and delicious dish.
Auf diese Art und Weise ( oder ähnlich )hat mir meine Oma schon vor über 40 Jahren die Spaghetti gemacht......das Rezept ist relativ simpel und schmeckt einfach sehr gut 👍 !
Hello Christel! Thanks for your feedback 😉
I made shallower "bowls" out of it and filled them with ricotta cheese, really good
Hi, thank you very much! I'm really happy that you liked it! 😊🤗
I have the day off tomorrow! I'm 100% doing this for dinner. EAT EAT EAT!
Hello Carl! Bravooo!!! Thank you so much ❤️
Let us know how it went 🤗
EAT! Wow, what a recipe! I've never seen pasta like that before.
Hello Richard! Thank you so much ❤️
It is a particular recipe that is found practically only in Bari (Italy). It is truly a unique and delicious dish, absolutely worth trying!
I am Japanese.
This pasta is very popular in Japan.
I made it and ate it too.
It looks like Japanese pasta Neapolitan.
Hello, thanks for your feedback! 😉
I think I would love this. I have always wanted the sauce infused into the pasta as much as possible.
Try, you'll definitely like it! 😉🤗
I would use stock instead . I'll try this
who makes those sweet black tongs used to turn the noodles?
Hi, they are scratch-proof plastic tongs; those in the video are from Lagostina; There are various brands and models available on the internet! 😉🤗
@@Pastaandbastarecipes many thanks🤩
🤗@@kentbehrens2814
Delicious! Thank you
Thank you!
You had me at garlic and chili pepper in olive oil. I'm definitely trying this, probably for lunch tomorrow. I'll brown the spaghetti and sauce, but I don't like the flavor of charred food, and it's not healthy. The browned spaghetti and thick carmelized sauce should be a spaghetti upgrade. I'll need to keep the spattering to a minimum as spaghetti assissina would result in my wife killing me if I didn't clean the kitchen as soon as I was finished eating.
Hello! Thanks for your feedback ❤️!
Let us know how it went, both the recipe and the cleanliness of the kitchen 🙈🤗
@@Pastaandbastarecipes - My non charred version was probably halfway between regular spaghetti and spaghetti assassina, and it was delicious! Definitely worth the extra effort beyond boiling water and heating a jar of sauce. I thoroughly browned the uncooked pasta. That was phase 1. Phase 2 is the slow cooking of the pasta in the thinned sauce until al dente. Phase 3 was caramelizing the cooked spaghetti and sauce. The trick was browning the outside quickly while flipping it to prevent charring (as done with proper spaghetti assassina) and not browning it so slowly that the pasta dries out on the inside and becomes tough. The result is a pasta suffused with flavor, similar to baked dishes such as lasagna, with a little outer crisp and a very concentrated sauce adhering to it. It's much more hearty than regular spaghetti. I also had a large green salad with cherry tomatoes with my roasted sesame balsamic vinaigrette and motzarella cheesy garlic bread.
I need to go clean the stove top. The mess isn't that bad. The stove needed to be cleaned anyway. 😀
Thanks for this delicious dish. It's a killer!
@@Liberty4Ever Thanks for your experience and for sharing with us 🤗❤
I hope your review and your uncharred version will help many who don't like the burnt pasta like in the recipe!
MORE chilli pepper!,😁
Hello from San Diego California.
The music at the beginning - is it Bach? Just saw that it was. Anyway,I can’t wait to try this. Definitely EAT!!!!
Hi! Thank you very much and let us know when you've tried it! But isn't Bach, is Mozart! 😊🤗
Pachelbel's Canon in D major - one of the most famous pieces of music! Very popular in the US, especially in weddings - to be avoided!
@@Stelios.Posantzis Thanks, now I'll know.
So this is what Ezio and the Italian brotherhood be eating
Hello! Ezio and the Italian brotherhood have nothing to do with this pasta 😄, it's a particular recipe that is found practically only in Bari (Italy). It is truly a unique and delicious dish.
@@Pastaandbastarecipes I know. I was just making a joke haha 😄 Since Ezio is the protagonist of Assassin's Creed and is Italian, so it was a play on the name of the dish.
Looks good. Throw some parmesan and fresh basil on there and it would be next level.
Hello Steven! Thank you so much! Original recipe is like this, without anything. But you could always add something you like. 🤗
I've made this several times. The issue I have is that, since you are not boiling the pasta, the starch stays in the pasta, making the dish seem very "starchy" or "pasty". I must be doing something wrong. Thoughts?
Thank you! What kind of pasta do you use, industrial, Gragnano..?
Barilla@@Pastaandbastarecipes
@@LoudounDemocrat then, in my opinion, you don't let it dry enough when you add the broth. I normally use Rummo or Voiello for this recipe and they are richer in starch than Barilla. Let the broth dry completely and count 10 seconds before adding more; and move the spaghetti as little as possible. 🤗
The idea and such is amazing , I feel like you can make the end result in a lot easier steps tho.. Im going to give it a try and see, but it does look 100% worth a shot , can't turn down a pasta dish !
Hi, thank you so much! Try, you won't regret it! 🤗
Not gonna lie, this looks fantastic! With a name like that I expected a little more Diablo with it. I believe I'm gonna make this dish.
Hello PropagandaFacts! Thank you so much! Let us know how it went! 🤗❤️
Oooo yes!!! And my friend,I need half day to preparing this pasta!!! Bljak!!!!
Instead it is fast; the first few times it will take you a little longer; getting the hang of it's really simple! 🤗
I learned a trick from of chef friend of mine mashup 3 or 4 anchovies and put them into your tomato sauce it will give it a salty Smoky flavor very nice
Thanks for your feedback! 🤗
How about using tomato/spaghetti sauce instead of paste? Or is there too much water in that?
Hi, the original recipe involves the use of both tomato puree and paste. You can definitely use just the puree to make broth, but the balance will probably be different! 🤗
My spanish mother use to refry our spaghetti for breakfast.
Looks delicious!
Hello! Thank you so much 🤗
Comments are really weird. People obviously never tried this.
This Recipe is amazing! Tastes good, is quick to make AND super cheap! Use wholemeal pasta instead of normal wheat ones! They are even more filling.
Just a handful of them is totally enough to saturate you.
Add a chunk of butter for extra taste and Mozzarella. Its amazing.
Thanks so much for your feedback!
what lighting was used in this video?
Softbox
I definitely want to try it.....
Hello Bargdaffy! Thank you!
Let us know how it went 🤗 ❤️
Rayos!!! podría ponerle algo de tocino frito por ahí como pequeños retacitos? o qué me recomendarias para darle un toque extra?
Hola, mi consejo es que lo pruebes tal cual; ¡A menudo las recetas sencillas con pocos ingredientes son las más subestimadas! 🤗
@@Pastaandbastarecipes gracias ! Realmente hasta estoy tentado de comprar una sartén de hierro 🤣😂.
@@Helios.vfx. no te arrepentirás! 😉🤗