Spaghetti all'ASSASSINA was born here.The chef has been making this pasta for 50 years! 

*Tutto è fatto rapidamente, abilmente e positivamente, meraviglioso!*

是非食べに行きたい…！ちょっと遠いので今年中に行けますように。紹介有難うございます♡

Very exciting and nice to see something new. I love the shellfish and the variations of all as simply excellent as they appear to be. These videos are always wonderful and may be getting better every day ...at least because we get a break from pizza from time to time....and of course I will always love and admire so much the pizzas in Italy. Very good and thank you again for providing my favorite nightly entertainment. I watch this channel before I sleep and am complete to dream of beautiful Italia and her cuisine and culture. ❤❤❤ So well produced and so educational, I can almost feel like I'm in these kitchens, smiling wide and taking notes as fast as I can write.

Questo è Il Lavoro, vero.

I'm from Japan, I never saw spaghetti getting cooked like the Assassina, I am a self taught cook for 5 years. The pasta is supposed to soak up the sauce but usually Italians don't teach you to boil pasta in the tomato sauce. Lol

Fantastico !!!

Thank you so much for the video. Perfect cooks.

Nice video, great to see a chef in a working kitchen getting after it. Subscripts would be nice but the technique speaks for itself

看起来好像不错！！

siete straordinari !

L'oro del sud!

It's different watching chefs working - fantastic! Most important: good products and routine.

Все блюда просто супер , обязательно приготовлю что- то новое, кое что я уже готовил.

Nice of you to address this hyped up trend recipe. I've tried "anti-ssassina" spaghetti (came up with the name just now). You soak any spaghetti in water, and then stir fry it in a pan, adding on the sauce on top, as you go. Try it, works even with water and the result is kind of al dente and very tasty.

Good one!

Phantastico tutto grazie e salvé di lussemburgo 🇱🇺

superrrr

Mi è venuta fame 🤤

complimenti buona roba🍝

So proud to be Barese, best video on youtube

👏👏👏👏👏👏🍷🍷🍷🍷🍷🍷🍷 sono leccese ma a Bari si mangia benissimo

I am Romulus, an American, and my Spaghetti all'assassina is better than his lol Protip: Do not add the tomato sauce before the noodles. In fact, don't do anything he's done in this video. Instead: Ingredients: - 2 cups tomato puree - 1 1/2 - 2 cups water - 2 cloves garlic - 1/2 - 1lb uncooked spaghetti noodles. Do not use bronze cut noodles. - 3-4tbsp Chili flakes (The more you add, the spicier it will be) - olive oil - salt & pepper to taste - parsley & green onion for garnish 1. Heat olive oil in a pot over medium heat. Throw in two cloves chopped garlic when oil is hot. As soon as the garlic thinks of taking on color, dump in your tomato puree and water. Bring to a low boil, reduce heat to low to keep warm. 2. Over low-medium heat, Heat oil in a large frying pan, throw in your chili flakes once the oil is hot. Add a good bit of chili flakes. The tomato sauce will tone down the heat. Let the flakes sizzle a bit. 3. After the chili flakes have sizzled (not charred!), add your spaghetti to the oil and chili mix 4. Coat your noodles in oil, all of them. Use tongs to turn and move the noodles. Don't break them! 5. Let them simmer in the oil for a minute or two, till they start to change color 6. Add three to four ladles worth of tomato sauce, enough to cover the noodles 7. Let the heat cook off the moisture, do NOT move the noodles. Let them char! You should notice the steam change. At first steam will rise from the pan from all areas. Eventually, it will only come from little pockets between the noodles. This is your queue to flip the noodles! 8. Using the tongs, flip your noodles over. You should see a decent char on them! Add more sauce, and again let it cook off. Repeat this turning and saucing process until you've used all of your tomato sauce 9. Plate, and garnish with freshly chopped parsley and cheese if you wish. Cooking spaghetti normally requires about 11 minutes in water. When cooking it all'assassina, expect the noodles to take double the time. 25 minutes is normal. For this dish, expect your noodles to be somewhat al dente. If they aren't, you've either under or overcooked the dish.

Troppo bonno

Infine dico che : gli spaghetti all' assassina non si mettono a mollo in acqua calda ma si stendono crudi nella padella rigorosamente in ferro. Ciaoooo e buon appetito 😊

Помидоры в собственном соку(для запекания)?

nice, love to see people still cooking with their hands.. sick of the glove nazis

La cucina italiana della tradizione è la nostra forza 😍😍😍😍😍😍

Salvatorealbano vedi bene il video dice che ci sono le zucchine. A Bari sì chiama : patate riso e cozze altra pietanza culinaria nata a Bari vecchia

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😂😂😂😂😂

ASSASINOS CREED

Riso, patate, zucchine e cozze ... come a facime a Tard nuestr. Perché non dici che hai messo le zucchine?

(Mondo)imparate la maestria Italiana, ma ricordate se replicate fatelo con criterio.

E poi nella vera ricetta barese le zucchine non si mettono

Délicieuse cuisine italienne par contre le fourneau pas très propre un manque de sérieux 🇨🇵😄😄😄😄😄

Not original... Original spaghetti all'assassina never touch water... They are completely cooked in the tomato sauce

Sad not to born Italian.. Luckily born Greek 😊