Spaghetti all'assassina

Spaghetti all'assassina

Total: 30 min. | Active: 30 min.
vegetarian, lactose-free
Nutritional value / person: 421 kcal
, Fat: 10 g
, Carbohydrate: 63 g
, Protein: 16 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 tbsp olive oil
3 garlic cloves, squeezed
1 red chilli pepper, deseeded, finely chopped
3 tbsp tomato puree
800 g vine-ripened tomatoes, cut into approx. 2 cm pieces
1 tsp sugar
½ tsp salt


300 g spaghetti
7 ½ dl salted water, boiling
salt, to taste

To serve

50 g Parmesan, shaved into thin strips using a peeler
2 sprigs basil, leaves torn off
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How it's done

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Heat the oil in a wide, non-stick frying pan. Add the garlic, chilli and tomato puree, sauté briefly. Add the tomatoes and sugar, season with salt. Simmer the tomatoes for approx. 10 mins.


Add the spaghetti to the sauce, gradually pour in the salted water, stirring frequently so that the spaghetti is always covered with the sauce. Simmer the spaghetti until it is al dente, season with salt.

To serve

Plate up the spaghetti, sprinkle with the cheese and basil.

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