Food influencers Liz Miu and Giuseppe Federici shared a video of the dish on Instagram and their followers were eager to try it for themselves
Forget about fiddly pasta dishes that leave you with lots of washing up. Foodie influencers Liz Miu and Giuseppe Federici have turned heads on Instagram with a recipe that defies tradition.
Posting about a unique dish from Bari in Italy’s south, they said: “Originating in the south of Italy in Bari, this unique pasta dish isn’t boiled – but instead cooked in tomato sauce until it develops a crisp, resulting in a chewy and crispy texture full of flavour, and absolutely slaps with a homemade cashew cream cheese!”
This unconventional culinary twist had followers buzzing in the comments section. One keen foodie said: “Yesss omg I had this in Bari like 8 years ago, it blew my mind, and I’ve been trying to recreate it since. Finally, a recipe.”
Another added: “Just made this recipe and I can’t get enough of it.” A third said: “Looks so crispy I need to try.”
The post has been watched thousands of times, getting the attention of pasta enthusiasts who are always on the lookout for something new to try. With a nod to BBC Good Food’s Spaghettini all’assassina, it invites adventurous cooks to rethink everything they know about the classic dish, the Express reports.
BBC Good Food’s Spaghettini all’assassina
Ingredients (Serves two)
- 200g/7oz spaghettini
- 200g/7oz passata
- One tbsp red pepper paste (or tomato purée)
- 50ml/2fl oz olive oil, plus extra to drizzle
- Three garlic cloves, crushed
- Two red chillies, finely chopped
- Two tsp dried chilli flakes
- Ten cherry tomatoes (optional)
- Salt and freshly ground black pepper
Method
If you don’t fancy starting with completely dry pasta, then you can begin with the spaghettini in freshly boiled water for about 30 seconds, then drain.
In a mixing bowl, combine 150g/5½oz of the passata with 400ml/14fl oz water and the red pepper paste (or tomato purée). Pour into a pan and bring to a simmer. Keep the simmer going while cooking the rest of the ingredients.
In a second heavy-based, non-stick shallow pan, heat the oil over low heat, adding the garlic and both types of chilli and stir. Fry for a moment to flavour the oil.
Add the remaining 50g passata, followed by the spaghettini, laying it across the pan. Season well, and then turn up the heat. Cook for a few minutes until some strands of the pasta have started to brown. Flip it over with a spatula, but don’t stir the pasta, as it will break.
When the pasta is lightly browned, add a third of the simmering tomato stock. Turn the heat down and allow the liquid to be absorbed, adding more liquid once the pan starts sizzling. Repeat until all the stock is used and the pasta is cooked – continue to flip the pasta while it cooks. Add tomatoes, if using.
When the pasta is cooked (it should be slightly charred in places), season with salt and pepper and serve immediately with a drizzle of oil.