Spaghetti All’Assassina (Killer Spaghetti)

Written By Ollie Gold

Originating from Puglia in Italy, this dish is usually made with a tomato sauce, but for this recipe our Head Chef Rae has added roasted peppers to compliment the spicy, smoky taste of the spaghetti. 

Normal bell peppers from the supermarket will work, but if you can get some more interesting, seasonal peppers and tomatoes from a local greengrocer, the flavour of the sauce will definitely benefit from this.

 

Spaghetti All’Assassina

Serves 2

 

Ingredients

3 Peppers

2 Tomatoes

1 Clove of Garlic

180g Spaghetti

Pinch of chilli flakes

Pecorino or Parmesan to serve

 

Method

  • Tear the peppers into roughly 4 pieces, removing the seeds, and toss the pepper, tomato and garlic clove in olive oil and salt. Pour onto a baking tray and roast at 220°c for 20-30 minutes until all is well roasted and charred around the edges. Blend to create your pepper sauce.

  • In a large frying pan on a high heat, add a good glug of oil and add the spaghetti, let it cook until the spaghetti starts to char, and then add the chilli flakes and a pinch of salt.

  • Fry for a further 30 seconds, then add the pepper sauce and 300ml of water.

  • Cook on a medium heat until the spaghetti has softened, adding more water if needed. Taste to check if it needs any more salt, pepper or chilli.

  • Serve and top with grated pecorino or parmesan.

Enjoy!

Why not enjoy your pasta with handmade stoneware and ceramics from our community of independent makers and artisans. Create inviting settings with our selection of timeless pieces, perfect for joyful dinners with friends or those lazy evenings in when you need a dinnertime pick-me up.

Ollie Gold
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