These recipes disregard the step of “add pasta to a pot of boiling water” and instead go straight to the sauce.
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There is something about spaghetti all’assassina that speaks to me. Its appeal lies in the glorious disregard for the rules that often weigh down a dish – the restrictive “this is the only way” and “you can’t add that” – in the name of tradition. On a recent trip to Bari, Italy, a dear friend and I inhaled more than our fair share of the stuff and I became completely enamoured with the umami-forward, almost-burnt flavour that comes from cooking the pasta not in boiling water but instead, frying the raw spaghetti directly in the sauce to the point of being concerned for your pan’s welfare. This technique has the bonus effect of adding layers of texture – crunchy, fried, soft, al dente – that make the dish an absolute joy to eat.
Bari’s signature dish is the inspiration behind the following pasta recipes, all of which disregard the step of “add pasta to a pot of boiling water” and instead go straight to the “sauce”, so to speak.If you’ve never made this pasta, allow me to hold your hand a little. The key to this dish is in thoroughly reducing the sauce to the point of burning – that lightly charred, sticky flavour is the heaven-sent element of a proper assassina. You also need to disregard your urge to interfere.
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Quick and easy creme fraiche and lemon pastaThese recipes disregard the step of “add pasta to a pot of boiling water” and instead go straight to the sauce.
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Quick and easy creme fraiche and lemon pastaThese recipes disregard the step of “add pasta to a pot of boiling water” and instead go straight to the sauce.
Read more »