Spaghetti all’Assassina, translating to 'assassin's spaghetti,' is a spicy and deeply savory pasta dish from Bari, Puglia made with a technique unlike perhaps any other pasta you've made. Not boiled, but pan-fried and slowly hydrated, the end result yields varied textures in every bite, some cooked to al dente perfection, some charred, caramelized, and even burnt. While the method may seem a touch out-of-the-box (referred to as “risotatta” in Italian, or in the style of risotto), once you wrap your head around the technique it’s actually quite a simple pasta with a totally manageable number of ingredients. In fact, I'd bet you already have most of them on hand.

This recipe was part of a Valentine's Day dinner menu in collaboration with Cittavino & Co. For the full menu, become a Substack subscriber.

Video by Gray McClamrock