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!!!
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!?
… Yeah. Maybe we take our nightly noodle celebrations a little too seriously I blame (and thank) our Italian mothers for that.
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
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?!
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 – Baker by Nature
2/3 cup olive oil
10 cloves garlic, sliced very thin or minced
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
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!