If you think you know a lot about pasta cooking, you'll need to rethink everything for Spaghetti Assassina. You cook it in one pan with little additions of liquid, like a risotto. You burn it, intentionally. The texture is unlike any other pasta - it's chewy, it's got crunchy little bits, it's spicy as hell. In short? You're going to love this one!
Kick things off by selecting a frying pan - you want one that's the same width as the length of your spaghetti (so it can fit in the pan). Another thing to factor in is this is a messy recipe - you'll end up with a burnt pan that needs intense scrubbing. We used a Circulon one that's half non stick, half stainless steel that worked a treat.
Whisk the passata and harissa together with around 150ml of water and grab a ladle.
Heat the olive oil in the frying pan and add the garlic cloves. Fry until golden and aromatic and remove from the oil.
Add the tomato puree and fry it out for a few seconds in the oil, then add the spaghetti and a ladle full of the harissa tomato liquid. Move the spaghetti around until the liquid fries off, then add another one. Repeat this process, allowing the passata to evaporate, stick to the pan and give the pasta those coveted crispy/burnt bits.
When all the sauce is evaporated and the pasta cooked through and crisped (in parts) to your satisfaction, you're finished!
Mix the chopped olives, red onion, herbs, olive oil, vinegar, salt and chilli together and spoon the ensuing salsa over the spaghetti.
Enjoy!
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