Spaghetti all'assassina
Recipe
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20 minutes
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70 minutes
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90 minutes
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4 persons
Have you ever heard of spaghetti all’assassina? It is a pasta dish from Puglia for which the pasta is fried. It literally means assassin’s spaghetti. Sarah Puozzo made this pasta recipe on the Big Green Egg. The tomato juice for this Italian classic, of which you always add some to the pasta while frying, is infused with lots of flavour with the aid of this kamado by smoking and frying the tomatoes before you make a juice from them. The result? You have to taste it!
INGREDIENTS
Pasta
- 450 g small Roma tomatoes
- approx. 180 ml olive oil
- 3 cloves of garlic
- 1 tbsp chilli flakes
- 8 tbsp tomato puree
- 300 g dried spaghetti
- Grana Padano, to taste
IN ADVANCE
- Light the charcoal in the Big Green Egg and heat to 150°C. Place the tomatoes on the Half Perforated Grid and brush with about 3 tablespoons of the olive oil.
PREPARATION
- Sprinkle a handful of Cherry Wood Chips on the glowing charcoal and place the convEGGtor and the Stainless Steel Grid. Place the Half Perforated Grid with the tomatoes on the grill and close the lid of the EGG. The temperature of the EGG will drop to about 100°C by placing the convEGGtor; maintain this temperature and let the tomatoes smoke for about 10 minutes.
- Remove the Half Perforated Grid with the tomatoes from the EGG. Remove the grid and the convEGGtor and replace the grid. Place the Cast Iron Skillet on the grill and close the lid of the EGG. Bring the temperature up to 200°C and preheat the skillet for about 10 minutes.
- Place the tomatoes in the skillet and fry for about 10 minutes; turn the tomatoes over after about 5 minutes.
- Remove the tomatoes from the skillet and put them in a large measuring jug. Remove the grill, insert the convEGGtor and replace the grill. Place the skillet back on the grill. Using a hand blender, puree the tomatoes into tomato juice and add salt to taste.
- Peel the garlic and crush the cloves with the side of the blade of your knife. Pour 6 tablespoons of the olive oil into the skillet, add the garlic and chilli flakes and fry for about 3 minutes.
- Stir the tomato puree into the garlic and chilli flakes and fry for about 3 minutes; stir occasionally.
- Spoon a ladleful of the tomato juice into the skillet and add the spaghetti. Mix the spaghetti into the juice. When the juice has almost boiled down, add another ladleful of juice and stir occasionally to loosen the spaghetti. When you have used half the tomato juice, mix 100-150 millilitres of water into the juice so that you have enough liquid to cook the spaghetti. Fry the spaghetti while continually adding some of the (diluted) juice for about 20 minutes until it is soft, crispy and slightly caramelised.
- Finally, pour 3 tablespoons of the olive oil over the spaghetti all’assassina and fry for another minute.
- Remove the garlic, divide the pasta among the plates and grate Grana Padano to taste.
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