Sometimes a dish just has that vibe.. the kind you crave without ever having tasted it before. That was me with Assassin’s Pasta. I’d seen the fiery red noodles, the crispy edges, the bold flavors, and knew I had to try it one day. And let me tell you, it did not disappoint.

This pasta instantly reminded me of my childhood. My mom used to fry up leftover spaghetti in a pan until the edges got all crispy and golden. I loved every bite. Assassin’s Pasta feels like the older, spicier, more sophisticated sister of that nostalgic dish. It’s fiery, bold, and way easier to make than it looks.

If you love a little spice, a little crunch, and a whole lot of tomato richness, this recipe is for you!

What is Assassin’s Pasta?

Spaghetti all’Assassina is a specialty from Bari in Southern Italy. Unlike most pasta dishes, you don’t boil the noodles separately, you cook them directly in the sauce. The pasta absorbs flavor with every ladle of broth, and in the process, it gets delightfully charred and crispy in spots.

Think of it as pasta and risotto meeting in the middle, with a hint of smokiness that makes every bite irresistible.

Tips for Success

• Use a wide skillet so the pasta can lay flat, this helps with the crispy edges.
• Don’t rush the process. The beauty of this dish comes from letting the pasta sit and char slightly.
• For extra richness, use broth instead of water.

Assassin’s Pasta (Spaghetti all’Assassina)

Yield: 2

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

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Ingredients

• 6 oz dry spaghetti
• 2 tbsp olive oil
• 6 garlic cloves, smashed
• 1 tsp red pepper flakes (or more if you like it spicy)
• 2 tbsp tomato paste
• 2 cups hot water or broth
• 1 cup passata or pureed canned tomatoes
• Fresh parsley or basil (optional, for garnish)
• Salt, to taste

Instructions

1. Flavor the oil. In a large nonstick or cast iron skillet, heat the olive oil over medium. Add the smashed garlic and red pepper flakes, letting them sizzle and release their aroma. Careful not to burn the garlic!
2. Stir in the tomato paste and cook for a minute or two until it deepens in color. This builds that rich, savory base.
3. Lay the uncooked spaghetti flat in the skillet. Let it sit for 1–2 minutes per side, turning with tongs. You’re looking for little charred, crispy spots.
4. In a separate bowl, mix together the passata (or crushed tomatoes) with the hot broth or water. I like to simmer mine with basil first to infuse it with extra flavor.
5. Cook like risotto. Pour just enough of the tomato mixture into the skillet to barely cover the pasta. Don’t stir too much—let it sear. Once the liquid absorbs, add another ladleful, and continue until the pasta is cooked al dente with crispy, caramelized edges. This usually takes 15–18 minutes.
6. Taste and season with salt. Add more chili flakes if you want extra heat. Serve as is or top with fresh herbs, a drizzle of olive oil, and maybe a little parmesan. Enjoy!