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December 27, 2013

Simple Spaghetti Fra Diavolo

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 Fra Diavolo

Spaghetti Fra Diavolo Pasta

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?!

Simple Spaghetti Fra Diavolo

What to serve spaghetti fra diavolo with?

  • Easy Baked Meatballs
  • Rosemary Focaccia
  • 5-Ingredient Cannolis

Simple Spaghetti Fra Diavolo

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.

How to make Simple Spaghetti Fra Diavolo with just a handful of simple ingredients! This spicy Italian pasta recipe is always a crowd-pleaser!

More Pasta Recipes:

  • One-Pan Tomato Basil Pasta
  • Pasta Puttanecsaย 
  • Easy Tomato and Spinach Pastaย 
  • The Best Homemade Lasagna Recipeย 
  • Baked Rigatoni Fra Diavolo with Sausage and Zucchiniย 
Simple Spaghetti Fra Diavolo

1 vote

Print

Simple Spaghetti Fra Diavolo

Prep 10 mins

Cook 10 mins

Total 20 mins

Author bakerbynature

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

  1. 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.
  2. While your pasta is cooking, make your sauce!
  3. 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.
  4. 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.
  5. 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.

1K Shares

Filed Under: Dinner, Savory

Reader Interactions

Comments

  1. Tieghan says

    December 27, 2013 at 3:26 am

    Pasta 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! ๐Ÿ™‚

    Reply
    • bakerbynature says

      December 27, 2013 at 7:51 pm

      Coming from the Queen of Gorgeous Photos that is one heck of a compliment ๐Ÿ˜‰ Thank you, lovely! xo

      Reply
  2. Laura (Tutti Dolci) says

    December 27, 2013 at 3:54 am

    Pasta night sounds just perfect right about now!

    Reply
  3. Taylor @ FoodFaithFitness says

    December 27, 2013 at 12:03 pm

    I 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!

    Reply
  4. Consuelo @ Honey & Figs says

    December 27, 2013 at 1:05 pm

    We 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

    Reply
  5. Liz @ The Lemon Bowl says

    December 27, 2013 at 1:45 pm

    One of my all time favorites!! My husband would go nuts over this!

    Reply
  6. Tina Muir says

    December 27, 2013 at 3:02 pm

    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
    • bakerbynature says

      December 27, 2013 at 7:50 pm

      I hope you try it, Tina ๐Ÿ˜‰ xo

      Reply
  7. Stacy | Wicked Good Kitchen says

    December 27, 2013 at 5:33 pm

    Gorgeous 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! ๐Ÿ™‚ Thanks for sharing! xo

    Reply
    • bakerbynature says

      December 27, 2013 at 7:50 pm

      Love you share my pasta obsession ๐Ÿ˜‰ xo

      Reply
  8. Jennifer @ Not Your Momma's Cookie says

    December 27, 2013 at 10:20 pm

    Pasta nights are the best!

    Reply
  9. bring the fresh blog says

    December 28, 2013 at 2:31 pm

    Have you ever considered publishing an e-book or guest authoring on other blogs?
    I have a blog based upon on the same topics you discuss
    and would really like to have you share some stories/information.
    I know my readers would value your work. If you are even remotely interested, feel free
    to send me an email.

    Reply
  10. Julia @Vikalinka says

    December 28, 2013 at 3:50 pm

    What a lovely pasta recipe! Pasta nights happen at least 2-3 times a week in our house so will be pinning this one. ๐Ÿ™‚

    Reply
  11. Pamela @ Brooklyn Farm Girl says

    December 28, 2013 at 9:24 pm

    Love the ease and taste of this dish, great job, will be trying soon!

    Reply
  12. Alyssa (Everyday Maven) says

    December 29, 2013 at 12:20 am

    I’ve never seen mint in a fra diavolo -sounds so good!

    Reply
  13. Kathryn says

    December 29, 2013 at 11:53 am

    I would make every night pasta night if I could! Love the flavours in this, definitely going to be making it soon.

    Reply
  14. Kayle (The Cooking Actress) says

    January 1, 2014 at 10:42 pm

    mmmmm yesh I luuurve pasta!!!

    Reply
  15. Jabba says

    January 1, 2014 at 11:56 pm

    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
    • bakerbynature says

      January 2, 2014 at 12:21 am

      Thank you SO much!And if you love garlic, you will LOVE that pasta!!!

      Happy New Year ๐Ÿ™‚

      Reply
  16. Paula says

    January 2, 2014 at 2:25 am

    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 ๐Ÿ™‚

    Reply
    • bakerbynature says

      January 4, 2014 at 2:55 pm

      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
  17. Brenna says

    February 15, 2014 at 3:16 am

    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
    • bakerbynature says

      February 15, 2014 at 10:14 pm

      Brenna, that makes me SO happy! I am so pleased you loved this dish ๐Ÿ™‚ xo

      Reply
  18. Sumrana says

    February 24, 2014 at 1:45 am

    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 ๐Ÿ™‚ Thanks once again!

    Reply
    • bakerbynature says

      February 24, 2014 at 12:54 pm

      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 ๐Ÿ™‚ It’s a favorite of ours as well. xoxo

      Reply
  19. Tay says

    March 2, 2014 at 4:26 am

    What brand of tomato purรฉe do you use?

    Reply
  20. Patti says

    March 8, 2014 at 7:50 pm

    Have you ever (or could you ever) replace mint with fresh basil?

    Reply
    • bakerbynature says

      March 10, 2014 at 5:29 pm

      Hi 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 ๐Ÿ™‚

      Reply
  21. Pavle says

    April 26, 2014 at 1:24 pm

    excellent,too good,i need to make this more often,untill i learn it by heart..

    Reply
  22. Kylie says

    June 28, 2014 at 4:49 am

    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 ๐Ÿ™‚

    Reply
    • bakerbynature says

      June 28, 2014 at 12:36 pm

      Hi Kylie! I’m so happy you made the fra diavolo and loved it ๐Ÿ™‚ It’s one of my favorite lazy but still delicious meals!

      Reply
      • Japhia says

        July 19, 2014 at 12:19 am

        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
        • bakerbynature says

          July 19, 2014 at 2:42 am

          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 ๐Ÿ™‚ 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
  23. Jamie says

    July 21, 2014 at 11:02 pm

    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
    • bakerbynature says

      July 22, 2014 at 2:51 am

      Hi Jamie! I’m so glad you and your family enjoyed this pasta. It’s one of our favorites, too ๐Ÿ™‚

      Reply
  24. Laurie says

    August 1, 2014 at 4:21 am

    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
    • bakerbynature says

      August 1, 2014 at 5:21 am

      Feel free to cut it down ๐Ÿ˜‰

      Reply
  25. Mickie says

    August 28, 2014 at 3:54 am

    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
  26. Emily says

    September 1, 2014 at 11:57 pm

    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
    • bakerbynature says

      September 24, 2014 at 8:14 pm

      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 ๐Ÿ™

      Reply
  27. Alicia says

    October 25, 2014 at 1:39 pm

    Hello, 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?

    Reply
    • bakerbynature says

      October 25, 2014 at 1:41 pm

      Hi 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 ๐Ÿ™‚

      Reply
  28. Kim says

    November 23, 2014 at 11:59 pm

    I 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

    Reply
  29. Carmen says

    December 7, 2014 at 6:55 am

    Ohh I am definitely going to try this recipe! thanks for sharing, and great images!

    Reply
  30. debbie says

    December 28, 2014 at 6:02 pm

    2/3 cup olive oil?

    Reply
    • bakerbynature says

      December 28, 2014 at 6:24 pm

      Hi Debbie. Yes, that’s correct. You may decrease it if you wish, but it may change the consistency of the finished pasta.

      Reply
  31. Barbara says

    January 11, 2015 at 2:13 pm

    This 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?

    Reply
    • bakerbynature says

      January 11, 2015 at 2:55 pm

      Hi Barbara. I make it often with shrimp, but I think chicken would work, too ๐Ÿ™‚

      Reply
  32. Gayatri Kale says

    January 29, 2015 at 5:25 am

    Pasta 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. ๐Ÿ™‚

    Reply
    • bakerbynature says

      January 29, 2015 at 7:03 pm

      I like the sound of pasta afternoons ๐Ÿ˜‰ Thanks for the sweet compliments, Gayatri!

      Reply
  33. Miki says

    April 2, 2015 at 7:53 am

    I 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.

    Reply
  34. Dan M says

    October 18, 2016 at 12:26 am

    Is it just me or is this an OBSENE amount of herbs? Are the herb measurements (in cups) correct?

    Reply
    • bakerbynature says

      October 18, 2016 at 12:58 am

      Hi Dan. The amount listed is correct. Feel free to cut back on the amount if you prefer a more mild pasta dish ๐Ÿ™‚

      Reply
  35. Vivian Sellers says

    February 9, 2019 at 7:04 pm

    Oooh the flavor and it was so easy to make.

    Reply

Trackbacks

  1. Meal Plan Monday ~ 1/20 – 1/24 says:
    January 20, 2014 at 2:14 pm

    […] ~ Love Spaghetti Fra Diavolo! This one from Baker by Nature is not only pretty but […]

    Reply
  2. Simple spaghetti fra diavolo – #glutenfree | Vegetarian Mamma says:
    September 24, 2014 at 12:00 pm

    […] When I saw this recipe I knew that I had to try it.ย  I was excited to see all the fresh herbs that it used.ย  I was especially drawn in by the mint leaves!ย  YUM!ย  What a fun ingredient to add to spaghetti!ย  The dish is easy to make and tastes even better the next day!ย  The one thing I changed about this recipe is that I used gluten free pasta, the rest is the same!ย  So without adapting it, I will respectfully send you to the original recipe site for more details!ย  Learn how to make this awesome recipe, here. […]

    Reply
  3. What We’re Loving: Homemade Pasta Dishes says:
    October 10, 2014 at 2:56 pm

    […] This Simple Spaghetti Fra Diavolo is comfort food at its very best. {From Baker by Nature} […]

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Meet Ashley

Hey! Iโ€™m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If Iโ€™m not there, Iโ€™m probably snapping photos of food, planning a partyโ€ฆ or dreaming about my next trip to Paris (AKA my favorite place in the entire world). Iโ€™m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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