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SPAGHETTI ALL'ASSASSINA INSPIRED BY CLAUDIA ROMEO

Picture for Spaghetti all'Assassina inspired by Claudia Romeo

556,203 views  Crunchy, caramelized, and flavorful, this killer pasta dish makes you feel like you got punched in the face by a powerfully packed tomato and liked it...?

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INGREDIENTS

DIRECTIONS

INGREDIENTS

For the Garlic Oil

For the Garlic Oil

olive oil

1 cup olive oil

garlic cloves, peeled and brown stem removed

24 garlic cloves, peeled and brown stem removed

For the Sauce

For the Sauce

garlic oil

¼ cup garlic oil

(28 ounce) can whole passata, preferably San Marzano

2 (28 ounce) can whole passata, preferably San Marzano

large sprig basil

1 large sprig basil

kosher salt, to taste

kosher salt, to taste

For the Spaghetti all'Assassina

For the Spaghetti all'Assassina

garlic oil

¼ cup garlic oil

pepperoncino

1 tsp pepperoncino

spaghettoni, spaghetti, linguine

½ lb spaghettoni, spaghetti, linguine

hot water, as needed

hot water, as needed

sauce

1 ½ cups sauce

TOOLS

Babish saucepan

2 Babish saucepan

Babish measuring cups and spoons

Babish measuring cups and spoons

Babish Chef’s knife

Babish Chef’s knife

Babish sauté pan

Babish sauté pan

opener

opener

Babish mini prep bowls

Babish mini prep bowls

Babish glass bowl

Babish glass bowl

fridge

fridge

wooden spoon

wooden spoon

large kitchen container

large kitchen container

medium kitchen container

medium kitchen container

immersion blender

immersion blender

Babish skillet

Babish skillet

Babish tongs

Babish tongs

DIRECTIONS

1.

For the Garlic Oil

1.

In a small saucepan over low heat, add the oil and garlic. Cook for 45 minutes, or until the garlic is completely soft and tender. Adjust the heat throughout to ensure the garlic does not burn. This will take quite a while.

olive oil

1 cup olive oil

garlic cloves, peeled and brown stem removed

24 garlic cloves, peeled and brown stem removed

Babish saucepan

2 Babish saucepan

Babish measuring cups and spoons

Babish measuring cups and spoons

2.

For the Sauce

1.

While the garlic is cooking, add whole passata to a large saucepan over medium low heat and crush each tomato slowly with a wooden spoon.

(28 ounce) can whole passata, preferably San Marzano

2 (28 ounce) can whole passata, preferably San Marzano

Babish saucepan

2 Babish saucepan

wooden spoon

wooden spoon

2.

Add salt to taste. Stir again to combine and simmer on low for 30 minutes, stirring and breaking down the tomatoes occasionally.

kosher salt, to taste

kosher salt, to taste

Babish saucepan

2 Babish saucepan

wooden spoon

wooden spoon

3.

Transfer the cooked down passata to a large container and blend with an immersion blender until smooth.

(28 ounce) can whole passata, preferably San Marzano

2 (28 ounce) can whole passata, preferably San Marzano

large kitchen container

large kitchen container

immersion blender

immersion blender

4.

Return to the pan and reduce on medium low for about 15 minutes

(28 ounce) can whole passata, preferably San Marzano

2 (28 ounce) can whole passata, preferably San Marzano

Babish saucepan

2 Babish saucepan

5.

Continue to keep an eye on your garlic, it should be just about finished cooking.

For the Garlic Oil

For the Garlic Oil

Babish saucepan

2 Babish saucepan

6.

Once the garlic has been blended, add ¼ cup garlic oil to the sauce.

garlic oil

¼ cup garlic oil

For the Sauce

For the Sauce

Babish saucepan

2 Babish saucepan

wooden spoon

wooden spoon

Babish measuring cups and spoons

Babish measuring cups and spoons

7.

Then stir in the whole sprigs of basil until fragrant, remove from the sauce and set aside.

large sprig basil

large sprig basil

For the Sauce

For the Sauce

wooden spoon

wooden spoon

Babish saucepan

2 Babish saucepan

8.

For the Garlic Oil Continued

1.

Once the garlic is completely soft and tender, transfer the entire mixture to a medium kitchen container and blend with an immersion blender until almost no chunks remain.

For the Garlic Oil

For the Garlic Oil

medium kitchen container

medium kitchen container

immersion blender

immersion blender

2.

Store tightly sealed in the fridge, NOT at room temperature.

For the Garlic Oil

For the Garlic Oil

medium kitchen container

medium kitchen container

fridge

fridge

3.

For the Spaghetti all'Assassina

1.

Bring 4 cups of water to a boil in a small pot. Reduce to a simmer, then cover with a lid.

Babish measuring cups and spoons

Babish measuring cups and spoons

Babish saucepan

2 Babish saucepan

2.

In a 12 inch skillet over medium high heat, add the oil and pepperoncino. Cook for 1 minute, or until the red pepper flakes are fragrant and lightly toasted.

garlic oil

¼ cup garlic oil

pepperoncino

1 tsp pepperoncino

wooden spoon

wooden spoon

Babish skillet

Babish skillet

3.

Then add the spaghetti and sauté, constantly stirring and flipping the pasta until each piece is golden brown.

spaghettoni, spaghetti, linguine

½ lb spaghettoni, spaghetti, linguine

Babish tongs

Babish tongs

4.

Next add the tomato sauce over top and stir. Pay careful attention to the consistency of the pasta until it starts to become more flexible and malleable.

sauce

1 ½ cups sauce

spaghettoni, spaghetti, linguine

½ lb spaghettoni, spaghetti, linguine

Babish tongs

Babish tongs

Babish skillet

Babish skillet

5.

Once the pasta starts to become more malleable, add 1 cup of hot water. Bring to a simmer and reduce, turning the pasta occasionally.

Babish measuring cups and spoons

Babish measuring cups and spoons

Babish skillet

Babish skillet

Babish tongs

Babish tongs

6.

Taste the pasta and ¼ cup increments of additional hot water, as needed. The pasta should not be saucy, but it should not be completely dry at this point.

hot water, as needed

1 cup hot water, as needed

Babish skillet

Babish skillet

Babish measuring cups and spoons

Babish measuring cups and spoons

7.

Once most of the water has evaporated and the bottom of the pasta begins to burn, toss, bringing the burnt parts to the top, and continuously incorporate the noodles into the burnt sauce.

For the Spaghetti all'Assassina

For the Spaghetti all'Assassina

Babish skillet

Babish skillet

Babish tongs

Babish tongs

8.

Taste after another 5 minutes of cooking. The pasta should be toasted, lightly al dente, and almost caramelized. The finished dish will be dark in color and sticking to the pan in consistency.

For the Spaghetti all'Assassina

For the Spaghetti all'Assassina

Babish skillet

Babish skillet

Babish tongs

Babish tongs

9.

Divide onto plates and serve immediately.

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