World Spaghetti Day: discover the iconic “Spaghetti all’Assassina”

01/04/2026

Today is World Spaghetti Day, the perfect occasion to celebrate one of the most beloved symbols of Italian cuisine around the globe.
Spaghetti are incredibly versatile and can be prepared in countless ways, satisfying every taste and every occasion.

Among the world’s most popular classics, we find spaghetti carbonara, spaghetti alle vongole, aglio, olio e peperoncino, and spaghetti Bolognese (which, by the way, do not come with meatballs).
But let’s not forget the lesser-known—yet equally delicious—variations, like spaghetti alla Nerano, made with zucchini and cheese, or spaghetti with water and lemon, a delicate and refreshing dish perfect for anyone looking for something light and unique.

One of the most iconic and intriguing versions is undoubtedly Spaghetti all’Assassina, a specialty from Bari.
On this special day, treat yourself to a moment of culinary pleasure: try this exquisite Barese recipe, just the way our Cesarina Fernanda from Bari prepares it.

Spaghetti all'Assassina - Cesarina Fernanda

Spaghetti all’Assassina

Spaghetti all’Assassina were born in Bari at the end of the 1960s, specifically in 1967, at the restaurant Al Sorso Preferito, thanks to the creativity of chef Enzo Francavilla, originally from Foggia.
What makes spaghetti all’Assassina truly unique is the chef’s bold decision to break with tradition: instead of boiling the pasta in water, he placed the raw spaghetti directly into the pan, along with tomato and plenty of chili pepper. As they cook, the pasta lightly toasts around the edges, creating a golden, flavorful crust while slowly absorbing the spicy sauce.
This crust isn’t just an aesthetic touch: it’s the very soul of the dish. And it’s precisely from its intense, fiery flavor that the name “all’Assassina” (“the assassin style”) comes.

Spaghetti all’Assassina

Pan-toasted spaghetti with tomato and chili for an intense, irresistible flavor

DifficultyEasy

Cooking time15m

€

CostLow

Ingredients

400 g of bronze-drawn spaghetti
400 g of tomato
Half an onion
Extra virgin olive oil, to taste
Garlic
Chili pepper
1 liter of water

Method

Place the tomato, basil, onion, and a drizzle of olive oil in a saucepan.
Cook for about half an hour, then pass everything through a food mill.
Meanwhile, bring a pot of salted water to a boil; you will use this water to loosen the tomato sauce while cooking the spaghetti.
In a large pan, pour plenty of olive oil, add two cloves of garlic, and a bit of chili pepper.
Lightly sauté the garlic, then add some of the tomato sauce.
Add the spaghetti, spreading them out with tongs so they are well immersed in the sauce.
Keep stirring the spaghetti continuously, adding more sauce and, from time to time, some of the cooking water, until they are almost fully cooked.
Be careful: the spaghetti should slightly toast and form a golden crust, which is what makes them truly unique.