Appears in Cook's Illustrated September/October 2022
Making spaghetti all’assassina requires patience and bravery—and a blatant disregard of the rules.
The defining aspects of this hyperlocal dish from Bari, Italy, are spaghetti strands with textures that run from soft to al dente to crisp (even within a single strand) and a spicy, concentrated tomato sauce that clings tightly to the pasta...