Back
Assassin's Pasta (Spaghetti all'Assassina) with Pumpkin Cream and Sweet Olives
Step 1 / 11
0% Complete
1x
Loop
1
Simmer the kabocha squash, potatoes, and red onion in broth until tender, then blend with an immersion blender to make a smooth pumpkin and potato cream.
Ingredients for this step
Kabocha squash
to taste
Potatoes
to taste
Red onion
1 piece
Bouillon (brodo)
to taste
2:17
~20 min
Report
Play Video
Previous
Next
Steps
Ingredients
1
Simmer the kabocha squash, potatoes, and red onion in broth until tender, then blend with an immersion blender to make a smooth pumpkin and potato cream.
Kabocha squash to taste
Potatoes to taste
Red onion 1 piece
Bouillon (brodo) to taste
2:17
~20 min
2
Heat olive oil in a pan for the olives over fairly high heat, and once it just begins to smoke, add the garlic and fresh chili to release their aroma.
2:22
~2 min
3
Raise the heat, add the sweet olives, and sauté. Cook them well to bring out their aroma and sweetness.
2:36
~5 min
4
Crush the good-quality whole peeled tomatoes roughly by hand and add them to the pan. Remove the garlic once it has colored, and let the sauce reduce for a few minutes.
3:22
~5 min
5
Season the sautéed olives with coarse salt and taste. A faint bitterness (amarognolo) is what you want.
3:52
~1 min
6
Prepare a 36cm iron pan. In a separate bowl, dissolve double-concentrated tomato paste in water to make the tomato broth and add a pinch of salt (add basil leaves if you like). For the pasta garlic, remove the germ at the center before crushing it.
4:40
~5 min
7
Pour plenty of olive oil into the iron pan and heat until it smokes, then add the chili and garlic to release their aroma all at once.
6:08
~2 min
8
Add the crushed tomatoes (passata) to the pan, raise the heat, and reduce for a few minutes.
6:33
~5 min
9
Add the 360g of dry spaghetti to the tomato sauce in the pan without breaking it, and coat the strands evenly with the sauce.
7:23
~3 min
10
Cook while adding the tomato broth little by little, using the starch from the pasta to create a creamy texture (cremina) while letting the pasta stick to the bottom of the pan to form a fragrant crostina. Adjust the final seasoning with salt.
9:20
~12 min
11
Spread the pumpkin and potato cream on the bottom of the plate and place the assassin's pasta with the olives on top. Finish by scattering fresh lavender flowers for aroma and color.
10:48
~3 min
1
Step 1
Simmer the kabocha squash, potatoes, and red onion in broth until tender, then blend with an immersion blender to make a smooth pumpkin and potato cream.
Kabocha squash
to taste
Potatoes
to taste
Red onion
1 piece
Bouillon (brodo)
to taste
2
Step 2
Heat olive oil in a pan for the olives over fairly high heat, and once it just begins to smoke, add the garlic and fresh chili to release their aroma.
Garlic
to taste
Fresh chili pepper
to taste
Extra virgin olive oil
to taste
3
Step 3
Raise the heat, add the sweet olives, and sauté. Cook them well to bring out their aroma and sweetness.
Sweet olives (from Puglia)
to taste
4
Step 4
Crush the good-quality whole peeled tomatoes roughly by hand and add them to the pan. Remove the garlic once it has colored, and let the sauce reduce for a few minutes.
Garlic
to taste
Whole peeled tomatoes (good-quality pelati)
1 can
Cherry tomatoes
as desired
5
Step 5
Season the sautéed olives with coarse salt and taste. A faint bitterness (amarognolo) is what you want.
Coarse salt
a pinch
Sweet olives (from Puglia)
to taste
6
Step 6
Prepare a 36cm iron pan. In a separate bowl, dissolve double-concentrated tomato paste in water to make the tomato broth and add a pinch of salt (add basil leaves if you like). For the pasta garlic, remove the germ at the center before crushing it.
Garlic
to taste
Double-concentrated tomato paste
to taste
Water
to taste
Coarse salt
a pinch
Basil leaves
as desired
7
Step 7
Pour plenty of olive oil into the iron pan and heat until it smokes, then add the chili and garlic to release their aroma all at once.
Garlic
to taste
Fresh chili pepper
to taste
Extra virgin olive oil
to taste
8
Step 8
Add the crushed tomatoes (passata) to the pan, raise the heat, and reduce for a few minutes.
Whole peeled tomatoes (good-quality pelati)
1 can
9
Step 9
Add the 360g of dry spaghetti to the tomato sauce in the pan without breaking it, and coat the strands evenly with the sauce.
Spaghetti (durum wheat semolina)
360g
10
Step 10
Cook while adding the tomato broth little by little, using the starch from the pasta to create a creamy texture (cremina) while letting the pasta stick to the bottom of the pan to form a fragrant crostina. Adjust the final seasoning with salt.
Spaghetti (durum wheat semolina)
360g
Double-concentrated tomato paste
to taste
Water
to taste
Coarse salt
a pinch
11
Step 11
Spread the pumpkin and potato cream on the bottom of the plate and place the assassin's pasta with the olives on top. Finish by scattering fresh lavender flowers for aroma and color.
Sweet olives (from Puglia)
to taste
Kabocha squash
to taste
Fresh lavender flowers
to taste
ADD NOTE
Add
TIMER
20
:
00
+10s
+30s
+1m
+5m
-10s
-30s
-1m
Clear
Start
Steps
Ingredients
Previous
Play Video
Next
Assassin's Pasta (Spaghetti all'Assassina) with Pumpkin Cream and Sweet Olives — cook along with the video