Simple Spaghetti Fra Diavolo

/// December 27th, 2013

Simple Spaghetti Fra Diavolo

Pasta night! It’s kind of a big deal over here. And by big, I mean biiiiiiiiiiig. Do you guys do pasta nights, too?! You totally should. They’re mad fun times!!!

Simple Spaghetti Fra Diavolo

I think pasta night (and pasta in general) just works because it’s fun, unpretentious, and carb-y! And heck. They can even be romantic! Lady and The Tramp anybody!?

Simple Spaghetti Fra Diavolo

Simple Spaghetti Fra Diavolo

… Yeah. Maybe we take our nightly noodle celebrations a little too seriously ;)  I blame (and thank) our Italian mothers for that.

Simple Spaghetti Fra Diavolo

Simple Spaghetti Fra DiavoloSimple Spaghetti Fra Diavolo

Most weeks we typically have multiple nights feasting upon our beloved combination of noodles and sauce (and wine!) for dinner, and I don’t see that tradition fading away… like, ever. That’s just how we roll ;)

Simple Spaghetti Fra Diavolo

This herb and garlic loaded spaghetti fra diavolo is definitely one of the pastas I make most. It’s simple, saucy, and SPICY! It’s also a breeze to make on busy nights when cooking time needs to be short and snappy. Cause let’s be real… who’s got time for crazy & complicated?!

Adding cheese is always a good idea!

Simple Spaghetti Fra Diavolo

If you’re the kind of guy/gal that needs a little meat in your meal, this pasta can easily be turned into a heartier situation by adding some shrimp/chicken/lobster/etc. A little side salad and some crusty bread are also sexy additions to any pasta platter ;)

Simple Spaghetti Fra Diavolo

Simple Spaghetti Fra Diavolo – Baker by Nature

Serves 4-6

Ingredients:

2/3 cup olive oil

10 cloves garlic, sliced very thin or minced

1 1/2 teaspoons crushed red pepper flakes (add a little more if you really like the spice!)

2 1/2 cups tomato puree

1/2 cup fresh basil leaves, thinly sliced

1/4 cup fresh mint leaves, roughly chopped

1/4 cup fresh parsley, roughly chopped

2 teaspoons salt

1/2 teaspoon black pepper

1 pound of spaghetti, cooked al dente

Instructions:

Fill a large stock pot with water and salt and place over a medium-high flame; bring to a rolling boil and add spaghetti; cook for 5-6 minutes, or until pasta is almost al dente. Drain and add to pasta.

While your pasta is cooking, make your sauce!

Heat olive oil in a large skillet over medium flame. Add garlic and cook for 2-3 minutes, stirring frequently, until garlic is fragrant and just starting to turn golden. Add crushed red pepper, and stir. Add tomato puree, stir, and reduce heat to medium. Let cook for 8 minutes – stirring occasionally – or until the oil beings to rise and separate from the tomato puree. Mix in fresh herbs, salt, and pepper; taste and adjust seasoning as needed.

Once pasta is cooked and drained, add it to the sauce and and stir to coat the noodles. Reduce heat to low, cover pan, and let pasta cook in the sauce for 2-3 minutes.

Serve pasta with cheese, and eat at once!

43 thoughts on “Simple Spaghetti Fra Diavolo

  1. Tina Muir

    Yum! I have many pasta nights with my training!!! This looks delicious, perfect for carb loading before a workout! Simple and fresh! Looks great! Thanks for the recipe!

    Reply
  2. bring the fresh blog

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    Reply
  3. Jabba

    Ashley, your blog is seriously awesome!! I’ve made a few of your recipes and they are all hits!
    Pumpkin pie squares, italian tuna melts and your biscotti to name a few.

    Keep it up, I’m looking forward to making this pasta (finally someone who adds 10 cloves of garlic like we do!) and more in 2014.

    Happy New Year!

    Reply
  4. Paula

    All I can say is holy moly this was hot (spicy) but soooo yummy! I had to eat it with italian bread and dip the bread in sauce to help the spaghetti out and ended up filled up before finishing my plate of spaghetti between water and bread. haha. This is definitely a remake for my stepdad and I, just a tad less pepper though for me :)

    Reply
    1. bakerbynature Post author

      Hi Paula! It is a verrrry spicy pasta! But I’m happy you still found it delicious. If you want a less HOT version I would just cut the crushed red pepper in half.

      Reply
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  6. Brenna

    Hello! I just made this dish tonight and I had to write to say thank you! It was delicious. This is seriously the perfect simple hearty noodle dish that a person needs in their recipe book. Surprisingly rich and satisfying. So good.

    Reply
  7. Sumrana

    I normally don’t leave replies but I feel that I have to personally thank you for an amazing recipe! I couldn’t believe how quick and yummy this dish was. I have three little ones who are such picky eaters….but no one complained about dinner tonight and wiped their plates clean :) Thanks once again!

    Reply
    1. bakerbynature Post author

      Hi Sumrana! I am so happy you did decide to leave a comment; it made my day! I’m so glad to hear even your little ones loved this saucy pasta :) It’s a favorite of ours as well. xoxo

      Reply
  8. Kylie

    I found this recipe through Pinterest and in the spur of the moment decided to make it for my lazy Saturday lunch as I had all the ingredients in the pantry and garden. So easy and delicious! I’m so happy I found your blog! I’m excited to try out some of your other recipes :)

    Reply
      1. Japhia

        Hi!
        I’ve made this before and my family keeps asking for me to make it again. I would love to make this soon but I only have the dried basil, mint, and parsley. Is that okay and if so, how much would you think I could use? Do you think the flavors would come across as well?

        Reply
        1. bakerbynature Post author

          Hi Japhia! I’m not sure if the flavor will shine through as much as it does using fresh herbs, but give the dried ones a try :) I would start at a 1/2 teaspoon for each, taste, then add more if desired. Please let me know how it goes. xo

          Reply
  9. Jamie

    This was an excellent recipe that my 10 and 13 year old boys ask for repeatedly. I’m making it again tonight 7-21-14 by request. I add Italian Sausage for the 3 men in the house. Thank you!

    Reply
  10. Laurie

    Will it kill this recipe horribly if I leave out the crushed red pepper? I don’t care for too much spice or can I cut it down a bit?

    Reply
  11. Mickie

    My husband and I made this pasta while we were visiting our daughter, her husband and baby. Normally she would have made it but she had the flu and therefore didn’t get to try it! We all loved it and I made sure to get the recipe so I could make it when we got back home. So easy and so very tasty!!!

    Reply
  12. Emily

    I followed this recipe exactly with fresh ingredients, and while it did turn out super yummy, it was also an oily mess. The olive oil and the tomato puree never combined, even though I spent more than 10 minutes stirring and attempting to get the two to mix. I hoped that when the pasta was added things would sort of all come together, but they didn’t and the oil stayed separate, again, no matter how much I stirred and folded. I ended up skimming what oil I could off, and ended up taking out roughly 1/3rd of a cup without much difficulty. It was still very yummy in the end, but even with all the oil I pulled back out, it was still extremely oily. Do you have any suggestions? At the moment all I can think of is to scale WAY back on the olive oil next time, perhaps only using a few tablespoons.

    Reply
    1. bakerbynature Post author

      Hi Emily. I’m so sorry your pasta was so oily. I’ve never has this problem, but maybe go ahead and cut it in half next time and see how it turns out. It is important to *really whisk the oil into the sauce, but since you said you did that, I can’t think of a reason why it didn’t emulsify :(

      Reply
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