Spicy Crispy Spaghetti Bari-Style
Spicy crispy spaghetti, or Spaghetti all’Assassina, in Italian, is a traditional pasta recipe from Bari, in the Puglia region, known for its bold, intense flavours and crispy texture.
Unlike classic pasta dishes, the spaghetti are cooked directly in the pan, slowly absorbing a spicy tomato sauce until they become slightly charred and irresistibly crunchy. It is one of the most striking examples of southern Italian cooking.
Ingredients (Serves 2)
250 g spaghetti
400 g tomato passata
500 ml hot water
3 tbsp extra-virgin olive oil
2 garlic cloves, sliced
1–2 dried chilli peppers (or chilli flakes, to taste)
Salt, to taste
Method
In a saucepan, mix the tomato passata with the hot water and a pinch of salt. Keep warm.
Heat the olive oil in a wide frying pan over medium-high heat.
Add the sliced garlic and dried chilli and let them gently infuse the oil.
Pour a ladle of tomato sauce into the pan and let it cook until slightly reduced.
Add the raw spaghetti directly into the pan, spreading them out in a single layer.
Do not stir immediately. Let the spaghetti toast and lightly stick to the pan.
Add more hot tomato sauce gradually, a ladle at a time, allowing it to be absorbed before adding more.
Turn the spaghetti occasionally, encouraging crispy, slightly charred spots to form.
Continue cooking until the pasta is al dente, deeply red, and partially crispy.
Taste and adjust salt if needed. Serve immediately.
Tips and Variations
Use a wide, heavy pan to allow proper caramelisation.
Don’t rush the process — the crispy texture is essential.
The pasta should be toasted, not burnt. Controlled heat is key.
No cheese is traditionally added.
History of Spaghetti all'assasina
Spaghetti all’Assassina originated in Bari in the late 1960s, when pasta was accidentally cooked directly in a pan with spicy tomato sauce instead of being boiled. The result was unexpectedly intense, crispy and deeply flavoured — so bold it earned the nickname “assassina” (“killer”).
This fearless cooking style reflects the same culinary identity found in classic Puglian dishes such as orecchiette with cime di rapa, rooted in cucina povera, and iconic street foods like focaccia barese, which showcase Puglia’s love for simple ingredients and strong Mediterranean flavours.
