I'm from Bari, and I'm SO HAPPY that Assassina arrived in America, also with such a good cook like Eva, who was 100% loyal to the recipe! The Assassina is a very simple dish, yet its revolutionary making really shows the very science behind the pasta
I wonder how this pasta recipe came to be: It seems like the sort of stuff you would try to do when you are hungry but very drunk, so you fry the pasta and then you are surprised how good it taste and try to recreate it while sober 😄
I love how the Italians name all their pasta - pasta all'arrabiata (angry pasta), spaghetti puttanesca (slutty spaghetti) and now this - pasta all'assassina 😋
This reminds me of how my grandfather (italian) would reheat left over pasta. He would fry it in a cast iron pan with olive oil and red pepper flakes. So good 😌
Totally, that's kind of a refined version of what Italians everywhere in Italy have done to leftover pasta since ever: reheat it on a heavy pan addying something (typically tomatoes, but also whatever you fancy) until burned. It's good!
Its like Bourdain said, "It's not a good pan unless it's heavy enough to render someone unconscious." Just made pasta alla puttanesca. Loved it so much. Thank you for all the awesome videos!
My grandmother would make something similar. It’s sopa de fideo, typically it’s soupy. You sauté the pasta in oil until browned then added smashed garlic and a piece of onion that she’d remove after it rendered its flavor. Once the pasta garlic was done to her liking she would blend roasted tomatoes, jalapeños with chicken stock in a blender and put in the pan until it boiled, then lowered to simmer until it reduced considerably. Oh my my, it was soo delicious.
@Spongebob Schwanzkopf "she would" is correct if you're referring to a past recurring action? Like lmao, don't correct someone when there's nothing to correct. Here's another CORRECT example: Helen would sob whenever John would leave home. Think of would as did. You can use would to show habitual past action. You can also use would in a recurring past action, just like I stated above.
I'm SO happy that your video popped up on my home page! Now I am completely charmed by you both, and I could listen to Eva forever! What a darling she is!
I'm always happy about seing a vegan recipe here and I can't believe how amazing this dish is. I made it at least 5 times in the last two weeks and still can't get enough. Would you maybe consider a video about originally vegan Italian dishes that aren't as well known as the standard options like arrabiata or aglio e olio? I definitely need more tasty dishes like the assassina in my life!
I just made this recipe and OMG it was delicious. I’ve eaten about a quarter of the pan that I made for my family of 6. That’s 2/2...I made the southern lasagna last week and my husband and kids stated it was the best they ever had.
This episode was hysterically delicious! Both of you are amazing, your chemistry is perfect, lovely and charming. Thank you for sharing such a creatively unique pasta dish! Best wishes, happy travels and good eating!
I’ve been making a variation of this dish for years using beef or chicken stock. I like it because I feel like the pasta absorbs a lot more of the sauce in the way it cooks down and takes on a much richer flavor from the stock. I usually add mushrooms, though, just because I think they pair really well with the stock infusion and give the dish a nice earthy flavor. I didn’t realize it was a real Italian dish, or at least based on one. I truly thought it was an American take on spaghetti, probably because I first saw it on Rachel’s Ray’s show 30 Minute Meals, and I don’t associate her with authentic Italian cooking. The primary difference between her recipe and your recipe, though, is that it calls for pouring all of the pasta sauce at once into the pan with the pasta and then slowly adding chicken or beef stock to the pasta until it’s reduced and the pasta is cooked, almost risotto style, rather than making a tomato broth and adding that in a little at a time. I’m going to have to try it that way next time.
@@jroberts1734 it actually wasn't bad. Took a minute to get used to the "bite" of the pasta. But flavor wise it was great. So far the lasagne and carbonara recipes have been the best. The carbonara I make almost every other day. It's so simple and delicious.
I’m really addicted to your videos. Eva is amazing and Harper is great. I’m doing a marathon to watch all videos. Pasta All’Assassina was really hard to find and I have made it alteady, but Eva made it really simple and easy. Thanks a lot.
I ate this in Fasano, Puglia. Small restaurant by the square, Carabinieri police with their blue and red flash Alfa Romero cars were eating it so I asked for a plate of what they were having. It was beautiful!
Follow the locals. Well done. In Paris, I do the same. You can eat well and for a lot less if you leave the tourist areas and ask the locals where they hang. Also, doing this reveals a lot of wonderful places about Paris that you don't see in travel guides. I imagine this is the case for most cities...
I learned that trick touring in the 80s. I was soo good at finding amazing places that 10 or so others on the trip used to come with me. Started hitting the restaurants up for desert or coffee afterwards.
Believe me , i’m apulian from Bari and for me watching this video about the “assassina” is incredible. I grew up with the Sorso Preferito’s recipe cause the owner and my grandad were so close friends, thank u very much guys. Keep doing like this u are amazings ❤️
Everyone is making this now and YOU started that trend! I feel like you don’t get enough credit for that. Nobody ever heard of this dish before you made it.
Eva dovrebbe aprire un ristorante nel Maine. Farebbe un successo enorme! Sono del nord,ma gli spaghetti all'assassina sono la ricetta che preferisco,per ciò che riguarda la pasta al pomodoro (insieme alle penne alla pizzaiola ) Eva do this recipe very well! As usual.
I‘m so happy to found your channel, you made me cook simple but great dishes more often and I also made my first pasta from scratch. Love from Europe ♥️
Hey kids... I notice that all your videos say recipes below. When I check below and even follow links there it just leads me to videos. Am I doing something wrong? You guys are great...very refreshing...your film background really shows Harper. All the questions about your hair, Eva, just remind me over and over of my mother's hair which was very similar. Of course we are from a nearby location in Italy. Indeed, my hair was similar, though not as full... you seem to have soooo much of it. You just seem to cook very much at ease as many women cooks do. It just seems to be in your soul. Like Pavarotti...he just opens his mouth and sings...the effort does not show because it is so natural for him.
Love how "Pasta All'assassina" rolls off the tongue. And I can' speak Italian... what an educational channel- not only you can learn how to make great authentic Italian recipes with ease, you learn a bit about the history with some comedy....you learn some Italian. Thank you Eva and Harper. Also loved the "call", Eva made to 'the master'. 1 Man alone with Pasta All'assassina...who will come out alive..coming Christmas 2020
Cheeky cheeky. I caught the first part "Non mostrare agli Americani". We are not Barilla lovers here either. When I lived in Italy, I would drive the two hours north and buy pasta directly from the De Cecco factory in Abruzzo. Garofalo Pasta is good too and I love their bucatini.
I'm so happy to hear there's an academy for this dish. Thank you. For some reason my own family balked the one time I made this. Time to try again. As kids we LOVED making Fried Spaghetti with the leftovers. Lessons learned thru trial and error: You need a well seasoned heavy pan A good oil Add leftover spaghetti (tossed in tomato sauce) loosely placed in pan to allow lots of steam escape routes PATIENCE. Let the spaghetti die for a good 15 minutes before turning. Then give the other side another 10 minutes to make sure it's dead.
I've cooked homeade pasta 3 times this week already!!! Thanks Eva for showing us how easy it can be as well as motivation for being healthier. Would you please do some episodes all about homeade pasta shapes different recipes and tools? Quick 30 minute meals would be amazing too. Thanks for all your awesome content!!!!
That has to be the tastiest pasta ever, absolutely yummy! Even though I cheated. I heated up some ollive oil and then put a couple of spoons of some garlic marinara sause I bought, let it heat, and then spaghetti. I then followed the recipe, kind of :-). I put some marinara in a cup, than filled it with water and mixed, so I used this 2x as my pan was getting dry. Never tasted something so yummy, yet so easy to make. It's a "forgiving recipe," you can wing it and it still works great :-)
My mom loved making leftover spaghetti in a skillet called it ‘fried spaghetti’, still a favorite with my siblings and myself. The technique is different, the spaghetti is not crunchy but the lovely caramelization of the tomatoes is oh so yummy!!!
I have had this happen on accident in the oven when I layer angel hair with a thin sauce and top with cheese. The crisp bottom is always the best. Now I can make it stove top! I will probably leave out most of the heat though. Thanks! Me and my kids love watching your shows together. They are learning how to cook.
I have been making pasta all my life....I never even thought to make it like this. I made it...It was incredible. I have the same pan. I made it exactly as you did. WOW!
I am no cook by any means, I have to look up how to chop vegetables haha. I followed this video, and I was worried because you said they have an academy for this! I don’t know how I did it, but thanks to your video it came out AMAZING! It was soooooo good.
In multiple ways this is so interesting... the (secret) recipe, the timing during cooking but maybe more towards your video the background music that started @ 5:40. I'm thrilled!
:") now this time a vegan recipe, you have no idea how happy i am!! Thank you sooo soo much!! Imma give this a try for sure! Cause it looks sooooo gooood! Wow!!
2 and half years later, I finally tried my hand at Assassins/Killer pasta. So easy! So bursting with a unique flavor and somewhat crunchy texture! It was a hit! Will make this again and again Thank you, Eva!!! ❤ 😋
Hey guys I have just underwent a surgery and prescribed a month of bed rest ....I know it's too much to ask for but I love watching your videos I want to see them quite often I would be thankful if you could post frequently 🙂.....also I love eva so much she is a gem of a person 💕
My family is originally from Calabria so my husband has enjoyed real Italian cooking for 25 years now. We love your channel as it gives me new ideas. I've never tried this pasta dish before and am looking forward to trying it! Keep up the good work and keep those videos coming!
Just found your channel today through the recommendation of YT. The first video I saw was the 'An Italian Reacts to "Italian" Food Videos". Then I went through your YT video streams and your website and clicked on this video 'PASTA ALL'ASSASSINA'. I enjoyed watching them and wanting to try your wife's recipe. Gave them all thumbs up and subscribed. Looking forward in going through your old and new videos for recipes. Thank you!
I was wondering, can such a few simple changes make such a huge difference in taste. And MAMMA MIA I was impressed! This dish is totally delicious and unique! GRAZIE TANTO EVAAA!
You two have this magical energy that makes this show so entertaining, and Harper you are always super entertaining and informative. This dynamic duo just works, Vi amo entrambi continuate a cucinare!
You did amazing Eva...you made it perfect and the way your supposed too. You can never go wrong Eva...you're the best Italian cook on RU-vid. It looks so delicious and beautiful 🇮🇹 Deliziosa
I loved this video! I perked up immediately when I heard Bari named. I used to live in San Vito Dei Normanni back in the 80s. We used to go to the market in Bari. Note to Harper: if you search for Spaghetti all'assissina, you'll find about 6 or 7 RU-vid videos (in Italian) for this recipe. There are some slight variations, but the end result is pretty close to Eva's. I can't wait to try this, but I'm a wimp when it comes to those red peppers.
I hope Eva knows she is helping US citizens know(confirm) our food system is broken with all our processed foods. If she was bored she could join a food lobby group to advocate for better quality food in the US.
Processed food ' s not just a US problem, I think.. each country has his own industries and them try to create a low level standard product, to increase their own profit.. anyway, with social networks and media in general, people around the world can connect, can talk each other like you and me now.. so, if they want, they can learn a "right" way or a different way to approach a problem.. as you suggested in your comment 😃 ..we live in a good historical period, we should only be able to use more , the positive things it offers 😎 (sorry for my English 😅 )
I love the beginning. That's something that I'd do 😂😂 Eva I love you, you guys are funny. That also looks super good. If I ever have big parties I'm going to hire Eva to do the cooking. She should be known as a professional chef. Gordon Ramsey has got nothing on Eva. Eva is the best!
Food is love: love for the ingredients, for the planet, for one’s you care of and for yourself! Nothing good can come out if you are stressed or angry when you cook! 😉
Eva, you are amazing! You delight me with you very Italain recipes. I'm much older than you, 75. I'm Italian/American and I got my Italian dual citizenship. Thrilled. Love that my children and grandchildren have become Italian citizens as well. My Mom is from Naples and father is from Sicily. My husband and my favorite place is Sciacca, Sicily. I do have a question..Would love to see how you make your broccoli and pasta? I'll be watching. Ciao. p.s. I don't know how to get the recipe.
I just found your channel yesterday and I can not even explain the emotions I have because of it! I lived in Italy when I was 8 years old for 4 years. We lived in Parco Azzuro. I know I just butchered the spelling of that...sorry. The most wonderful place I have ever been. Much Love
Nothing fancy, he just throws the leftover pasta in a frying pan with spaghetti sauce and pushes it around while heating it. I think he stops when it begins to stick to the pan.
@Zani Zone my Dad’s version is only superficially similar to what they did in that video- and his is undoubtedly nowhere near as good as the recipes Eva showcased in that video. His is much more basic - just leftover spaghetti, sauce from a can, and heat.
Great story book!!! Guys, actually in English the correct name should be “Killer’s Pasta” not Killer Pasta The first translates to Pasta all’Assassina/o the later Pasta Assassina. Ci vado parecchio a Bari, la pasta sta stupenda Eva! Complimenti!!! Che belli!!! Best RU-vid Italian food and way much more! Grazie ❤️🌹🙏🏻
The editing and cinematography & music on this video is really enjoyable, and the recipe I"ve most definitely never heard of it but going to give it a try!
I was thinking about risotto during the making of it, with the frequent addition of boiling liquid. And then, the caramelization also reminded me of Korean Dol Sot Bibimbap.
This is something like Fideo in latino food,thanks for the tip now I'll add garlic and chile de arbol-should be interesting-two thumbs way up 👍🏼👍🏼to you both-sorry I don't know how to add emojis..you learn something new everyday
Ma Eva! Non smette di stupirmi con tutte queste ricette meravigliose! Devo proprio provare questo piatto squisitissimo! Grazie mille e mi rallegro di scoprire ancora di più! Tanti saluti dalla Svizzera🥰🙏🏻😀Anna
Very interesting method...I like it to cooking pasta with the risotto method. First toasting the pasta then adding the tomato brodo to finish the cooking....
@@blatinobear Odd, considering how one eats spaghetti. I'm still a De Cecco fan.Funny about Molisana. We've had it on a number of occasions, I prefer Barilla for quality and price, and Molisana comes nowhere near De Cecco.
So, it seems that this recipe is close related with the "Fideuá" and the "Paella" (here in Spain)... but with large pasta (Spaguetti) instead of short noodles or "fideos" (as we call them here) or rice.... For sure this is a "must try" dish...
just a precisation... we call those "fedelini" (which is your "fideos") cause it was the fascist name (recalling fidelity) for that kind of thin and short spaghetti... intended for babies and teens. Not so thin to be "capellini" (means hair) non so thick to be spaghetti.
cool dish but where is our beloved caracter: chef alfredo??? rispetto e amore dalla Tunisia Eva and Harper keep it going happy to see you every week-end
I am mesmerized every time Eva speaks. Maybe it's because English was my father's 2nd language, so I grew up hearing 'broken' English; so there is a nostalgic element, but my father was from the Philippines, his accent was different. To me, her accent is just so......pretty, for lack of a better term. She makes English sound pretty and exotic like Italian is to my ears, I could listen to her read novels out loud all day lol
This reminds me of a spaghetti dish my grandma used to make when I was a kid. She always burned the pasta this way and it was made with a very simple tomato sauce. I have no idea where she learned to make spaghetti that way. It was the only way she made it and it was the only pasta dish she ever made. This made me want it again. She is in her late 80s now and doesn’t cook but now I want to try this.
