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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
1 cup olive oil
24 garlic cloves, peeled and brown stem removed
For the Sauce
¼ cup garlic oil
2 (28 ounce) can whole passata, preferably San Marzano
1 large sprig basil
kosher salt, to taste
For the Spaghetti all'Assassina
¼ cup garlic oil
1 tsp pepperoncino
½ lb spaghettoni, spaghetti, linguine
hot water, as needed
1 ½ cups sauce
TOOLS
2 Babish saucepan
Babish measuring cups and spoons
Babish Chef’s knife
Babish sauté pan
opener
Babish mini prep bowls
Babish glass bowl
fridge
wooden spoon
large kitchen container
medium kitchen container
immersion blender
Babish skillet
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.
1 cup olive oil
24 garlic cloves, peeled and brown stem removed
2 Babish saucepan
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.
2 (28 ounce) can whole passata, preferably San Marzano
2 Babish saucepan
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
2 Babish saucepan
wooden spoon
3.
Transfer the cooked down passata to a large container and blend with an immersion blender until smooth.
2 (28 ounce) can whole passata, preferably San Marzano
large kitchen container
immersion blender
4.
Return to the pan and reduce on medium low for about 15 minutes
2 (28 ounce) can whole passata, preferably San Marzano
2 Babish saucepan
5.
Continue to keep an eye on your garlic, it should be just about finished cooking.
For the Garlic Oil
2 Babish saucepan
6.
Once the garlic has been blended, add ¼ cup garlic oil to the sauce.
¼ cup garlic oil
For the Sauce
2 Babish saucepan
wooden spoon
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
For the Sauce
wooden spoon
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
medium kitchen container
immersion blender
2.
Store tightly sealed in the fridge, NOT at room temperature.
For the Garlic Oil
medium kitchen container
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
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.
¼ cup garlic oil
1 tsp pepperoncino
wooden spoon
Babish skillet
3.
Then add the spaghetti and sauté, constantly stirring and flipping the pasta until each piece is golden brown.
½ lb spaghettoni, spaghetti, linguine
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.
1 ½ cups sauce
½ lb spaghettoni, spaghetti, linguine
Babish tongs
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 skillet
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.
1 cup hot water, as needed
Babish skillet
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
Babish skillet
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
Babish skillet
Babish tongs
9.
Divide onto plates and serve immediately.
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