How to make Simple Spaghetti Fra Diavolo with just a handful of simple ingredients! This spicy Italian pasta recipe is always a crowd-pleaser!
Simple Spaghetti Recipe with Fra Diavolo Sauce
It’s no secret we love pasta! But this easy spaghetti fra diavolo is definitely one of the most made (and loved) pasta recipes in our household. It’s simple, saucy, and SPICY! And we almost always have the ingredients needed on hand. Especially in the Summer when our herb garden is in full bloom.
Bonus: This pasta fra diavolo is 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?!
What to serve spaghetti fra diavolo with?
- Easy Baked Meatballs
- Rosemary Focaccia
- 5-Ingredient Cannolis
If you want an extra authentic pasta experience, try using bucatini pasta! When we were in Italy we ate Bucatini Fra Diavolo and fell hard for the extra thick noodles.
More Pasta Recipes:
Simple Spaghetti Fra Diavolo
Prep
Cook
Total
Yield 6 servings
An Italian Classic! Spicy and Simple Spaghetti Fra Diavolo can be ready in just about 20 minutes.
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!
Courses Dinner
Cuisine Italian
Nutrition Facts
Serving Size 1 serving
Amount Per Serving | ||
|---|---|---|
% Daily Value |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Tieghan says
December 27, 2013 at 3:26 amPasta night rules, but it is more like a couple nights a week around here! Ahh yes!
This bowl looks delicious and your photos are gorgeous! 🙂
bakerbynature says
December 27, 2013 at 7:51 pmComing from the Queen of Gorgeous Photos that is one heck of a compliment 😉 Thank you, lovely! xo
Laura (Tutti Dolci) says
December 27, 2013 at 3:54 amPasta night sounds just perfect right about now!
Taylor @ FoodFaithFitness says
December 27, 2013 at 12:03 pmI could definitely go for some pasta right now, even though its 7:30 in the morning. Carbs are always a good idea. Love how simple and delish this looks!
Consuelo @ Honey & Figs says
December 27, 2013 at 1:05 pmWe don’t do pasta nights, but pasta lunches ;–) And this is going straight to our weekly menu! It sounds so delish yet simple to make. Winner! x
Liz @ The Lemon Bowl says
December 27, 2013 at 1:45 pmOne of my all time favorites!! My husband would go nuts over this!
Tina Muir says
December 27, 2013 at 3:02 pmYum! 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!
bakerbynature says
December 27, 2013 at 7:50 pmI hope you try it, Tina 😉 xo
Stacy | Wicked Good Kitchen says
December 27, 2013 at 5:33 pmGorgeous pasta, girl! Pasta night is a way of life. At our house we enjoy RP’s fresh pasta, gluten free these days. Our last pasta craving? Lasted 3 nights in a row just last week! 🙂 Thanks for sharing! xo
bakerbynature says
December 27, 2013 at 7:50 pmLove you share my pasta obsession 😉 xo
Jennifer @ Not Your Momma's Cookie says
December 27, 2013 at 10:20 pmPasta nights are the best!
bring the fresh blog says
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Julia @Vikalinka says
December 28, 2013 at 3:50 pmWhat a lovely pasta recipe! Pasta nights happen at least 2-3 times a week in our house so will be pinning this one. 🙂
Pamela @ Brooklyn Farm Girl says
December 28, 2013 at 9:24 pmLove the ease and taste of this dish, great job, will be trying soon!
Alyssa (Everyday Maven) says
December 29, 2013 at 12:20 amI’ve never seen mint in a fra diavolo -sounds so good!
Kathryn says
December 29, 2013 at 11:53 amI would make every night pasta night if I could! Love the flavours in this, definitely going to be making it soon.
Kayle (The Cooking Actress) says
January 1, 2014 at 10:42 pmmmmmm yesh I luuurve pasta!!!
Jabba says
January 1, 2014 at 11:56 pmAshley, 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!
bakerbynature says
January 2, 2014 at 12:21 amThank you SO much!And if you love garlic, you will LOVE that pasta!!!
Happy New Year 🙂
Paula says
January 2, 2014 at 2:25 amAll 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 🙂
bakerbynature says
January 4, 2014 at 2:55 pmHi 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.
Brenna says
February 15, 2014 at 3:16 amHello! 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.
bakerbynature says
February 15, 2014 at 10:14 pmBrenna, that makes me SO happy! I am so pleased you loved this dish 🙂 xo
Sumrana says
February 24, 2014 at 1:45 amI 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!
bakerbynature says
February 24, 2014 at 12:54 pmHi 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
Tay says
March 2, 2014 at 4:26 amWhat brand of tomato purée do you use?
Patti says
March 8, 2014 at 7:50 pmHave you ever (or could you ever) replace mint with fresh basil?
bakerbynature says
March 10, 2014 at 5:29 pmHi Patti! I’ve never left out the mint, but I’m sure it would be just as delicious with all basil. Let me know how it turns out, please 🙂
Pavle says
April 26, 2014 at 1:24 pmexcellent,too good,i need to make this more often,untill i learn it by heart..
Kylie says
June 28, 2014 at 4:49 amI 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 🙂
bakerbynature says
June 28, 2014 at 12:36 pmHi Kylie! I’m so happy you made the fra diavolo and loved it 🙂 It’s one of my favorite lazy but still delicious meals!
Japhia says
July 19, 2014 at 12:19 amHi!
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?
bakerbynature says
July 19, 2014 at 2:42 amHi 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
Jamie says
July 21, 2014 at 11:02 pmThis 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!
bakerbynature says
July 22, 2014 at 2:51 amHi Jamie! I’m so glad you and your family enjoyed this pasta. It’s one of our favorites, too 🙂
Laurie says
August 1, 2014 at 4:21 amWill 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?
bakerbynature says
August 1, 2014 at 5:21 amFeel free to cut it down 😉
Mickie says
August 28, 2014 at 3:54 amMy 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!!!
Emily says
September 1, 2014 at 11:57 pmI 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.
bakerbynature says
September 24, 2014 at 8:14 pmHi 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 🙁
Alicia says
October 25, 2014 at 1:39 pmHello, I’m planning on making this today and was wondering about the tomato puree. I couldn’t find any in the store so can I just puree some fresh tomatoes and use that?
bakerbynature says
October 25, 2014 at 1:41 pmHi Alicia. I would buy canned whole peeled tomatoes OR canned diced tomatoes and then pulse them until they’re pureed. I’m not sure how fresh tomatoes would work as I’ve never tried that way. Good luck 🙂
Kim says
November 23, 2014 at 11:59 pmI love Fra Diavolo/Arrabiatta. Wasn’t sure about all of the oil, but to my amazement, this was great. Will definitely be a keeper! Thanks
Carmen says
December 7, 2014 at 6:55 amOhh I am definitely going to try this recipe! thanks for sharing, and great images!
debbie says
December 28, 2014 at 6:02 pm2/3 cup olive oil?
bakerbynature says
December 28, 2014 at 6:24 pmHi Debbie. Yes, that’s correct. You may decrease it if you wish, but it may change the consistency of the finished pasta.
Barbara says
January 11, 2015 at 2:13 pmThis dish sounds terrific and am planning on making it tonight. I have a meat eater here, and wounded if you have made this with meat?
bakerbynature says
January 11, 2015 at 2:55 pmHi Barbara. I make it often with shrimp, but I think chicken would work, too 🙂
Gayatri Kale says
January 29, 2015 at 5:25 amPasta nights and afternoon. I could eat pasta anytime. It is so simple and easy to make. I love the way you have simplified the recipe and put across through your writing. Great photos. Thanks for sharing. 🙂
bakerbynature says
January 29, 2015 at 7:03 pmI like the sound of pasta afternoons 😉 Thanks for the sweet compliments, Gayatri!
Miki says
April 2, 2015 at 7:53 amI doubted the mint at first, but wow, it packs a surprisingly delicious punch. Making again tonight for the second time. Thanks for a simple, refreshing sauce to go with my homemade pasta. This recipe has cured my pasta sauce doldrums.
Dan M says
October 18, 2016 at 12:26 amIs it just me or is this an OBSENE amount of herbs? Are the herb measurements (in cups) correct?
bakerbynature says
October 18, 2016 at 12:58 amHi Dan. The amount listed is correct. Feel free to cut back on the amount if you prefer a more mild pasta dish 🙂
Vivian Sellers says
February 9, 2019 at 7:04 pmOooh the flavor and it was so easy to make.