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Recipe by Pugghia
Spaghetti all'Assassina reinvented in a gourmet style with stracciatella and chopped pistachios, using high-quality Apulian ingredients.
Step 1 of 6: Heat 4 tablespoons of Pugghia EVO Oil in a wide, shallow pan. Add the garlic cloves and let them brown slightly, then remove them.
Step 2 of 6: Pour in the halved cherry tomatoes and let them wilt for a few minutes. Add the Pugghia Artisanal Tomato Passata and cook the sauce over medium heat for about 10 minutes, until it thickens slightly. Season with salt.
Step 3 of 6: Put the uncooked spaghetti directly into the pan with the sauce. Mix well to let them absorb the sauce. Cook over medium-high heat, turning them gently until they start to stick slightly to the pan.
Step 4 of 6: Add hot water little by little, as if you were cooking a risotto, until perfectly cooked.
Step 5 of 6: Let the bottom caramelize slightly without stirring too often to achieve the perfect char.
Step 6 of 6: Plate the spaghetti while still hot. Add a generous amount of Apulian stracciatella to each serving and finish with a sprinkling of chopped pistachios.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Milk and dairy products, and Tree nuts
In gray: not detectedDetected
| Average values | Per 100 g |
|---|---|
| Energy | 395 kJ94 kcal |
| Fat | 3.38 g |
| of which saturated fatty acids | 1.14 g |
| Carbohydrates | 12.76 g |
| of which sugars | 3.27 g |
| Fibre | 1.12 g |
| Protein | 3.58 g |
| Salt | 0.12 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
