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A Michelin-Starred Chef's Spaghetti Croccanti (Oven-Baked-Style Pasta Inspired by Assassin's Spaghetti)
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Cut the garlic in half and remove the germ. Prepare a small amount of chili pepper as well. Go easy on the garlic, as too much makes the aroma overpowering.
Ingredients for this step
Garlic
1 clove
Chili pepper
a little
2:07
~3 min
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Ingredients
1
Cut the garlic in half and remove the germ. Prepare a small amount of chili pepper as well. Go easy on the garlic, as too much makes the aroma overpowering.
Garlic 1 clove
Chili pepper a little
2:07
~3 min
2
Heat a frying pan, add extra virgin olive oil, and gently heat the garlic and chili pepper over low heat. High heat brings out too much aroma, so cook slowly to draw out the sweetness of the ingredients.
2:32
~4 min
3
Once they reach a good state, take the pan off the heat and let the residual heat continue cooking them to draw out the aroma.
2:47
~1 min
4
Add the classic tomato sauce, then a small amount of tomato paste, and mix the base together well. Do not add salt at this stage.
2:54
~3 min
5
Snap the spaghetti in half. Full-length strands do not sit neatly on the plate, so break them deliberately to get the entire surface crisp. Do not throw away the small broken bits; save them for soup pasta and the like.
3:39
~2 min
6
Add the snapped spaghetti to the pan. Do not stir; let it cook slowly in the tomato sauce. At this point there is no water, only tomato sauce, so it takes time to heat through — cook it patiently. It takes at least 20 minutes until done.
3:56
~5 min
7
Add a small amount of water, lower the heat, and cook slowly. Press down with a spatula so crisp spots form on both sides.
4:23
~5 min
8
In addition to the Abruzzo diced tomatoes, add fresh tomato for a fresher note. Then add Parmigiano and a little more water.
4:35
~3 min
9
Keep cooking slowly over low heat and the bottom will caramelize and turn crisp. When it runs short of moisture, add a little water as you continue cooking. The key is not to let it dry out completely — keep it slightly moist, like the edge of a lasagna.
5:06
~8 min
10
Slowly flip everything over with a spatula and sear the other side until it caramelizes too. As long as the noodles do not bend yet, they are not cooked through, so keep searing for longer.
6:42
~8 min
11
Scoop it up with the spatula and flip it once more, then leave it to cook without flipping again. To finish, add a little water, dot with a bit of butter, and sprinkle Parmigiano to pull the flavors together. Adjust the seasoning with salt.
9:33
~3 min
12
Spread the crispy spaghetti flat on the plate rather than piling it up, and scatter diced fresh tomato over it. Drizzle with sweet chili oil and add basil. It is good cooled or at room temperature, and can be eaten with your hands or tongs, or cut with a knife.
12:06
~3 min
1
Step 1
Cut the garlic in half and remove the germ. Prepare a small amount of chili pepper as well. Go easy on the garlic, as too much makes the aroma overpowering.
Garlic
1 clove
Chili pepper
a little
2
Step 2
Heat a frying pan, add extra virgin olive oil, and gently heat the garlic and chili pepper over low heat. High heat brings out too much aroma, so cook slowly to draw out the sweetness of the ingredients.
Garlic
1 clove
Chili pepper
a little
Extra virgin olive oil
to taste
3
Step 3
Once they reach a good state, take the pan off the heat and let the residual heat continue cooking them to draw out the aroma.
Garlic
1 clove
Chili pepper
a little
Extra virgin olive oil
to taste
4
Step 4
Add the classic tomato sauce, then a small amount of tomato paste, and mix the base together well. Do not add salt at this stage.
Tomato sauce
to taste
Tomato paste
a little
5
Step 5
Snap the spaghetti in half. Full-length strands do not sit neatly on the plate, so break them deliberately to get the entire surface crisp. Do not throw away the small broken bits; save them for soup pasta and the like.
Spaghetti (spaghetti quadrato / square-cut)
200g
6
Step 6
Add the snapped spaghetti to the pan. Do not stir; let it cook slowly in the tomato sauce. At this point there is no water, only tomato sauce, so it takes time to heat through — cook it patiently. It takes at least 20 minutes until done.
Spaghetti (spaghetti quadrato / square-cut)
200g
Tomato sauce
to taste
Tomato paste
a little
7
Step 7
Add a small amount of water, lower the heat, and cook slowly. Press down with a spatula so crisp spots form on both sides.
Spaghetti (spaghetti quadrato / square-cut)
200g
Water
as needed
8
Step 8
In addition to the Abruzzo diced tomatoes, add fresh tomato for a fresher note. Then add Parmigiano and a little more water.
Diced tomatoes (pelato d'Abruzzo)
to taste
Fresh tomato
1 piece
Parmigiano-Reggiano
to taste
Water
as needed
9
Step 9
Keep cooking slowly over low heat and the bottom will caramelize and turn crisp. When it runs short of moisture, add a little water as you continue cooking. The key is not to let it dry out completely — keep it slightly moist, like the edge of a lasagna.
Spaghetti (spaghetti quadrato / square-cut)
200g
Water
as needed
10
Step 10
Slowly flip everything over with a spatula and sear the other side until it caramelizes too. As long as the noodles do not bend yet, they are not cooked through, so keep searing for longer.
Spaghetti (spaghetti quadrato / square-cut)
200g
11
Step 11
Scoop it up with the spatula and flip it once more, then leave it to cook without flipping again. To finish, add a little water, dot with a bit of butter, and sprinkle Parmigiano to pull the flavors together. Adjust the seasoning with salt.
Water
as needed
Butter
a little
Parmigiano-Reggiano
to taste
Salt
to taste
12
Step 12
Spread the crispy spaghetti flat on the plate rather than piling it up, and scatter diced fresh tomato over it. Drizzle with sweet chili oil and add basil. It is good cooled or at room temperature, and can be eaten with your hands or tongs, or cut with a knife.
Fresh tomato
1 piece
Sweet chili oil (Abruzzo paprika oil)
to taste
Basil
to taste
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A Michelin-Starred Chef's Spaghetti Croccanti (Oven-Baked-Style Pasta Inspired by Assassin's Spaghetti) — cook along with the video