Simple Spaghetti Fra Diavolo is a classic pasta dish you can make with just a handful of simple ingredients! You can make the spicy tomato sauce in about the time is takes to bring a large pot of water to boil. Then juice mix together the al dente pasta, pasta sauce, and fresh herbs.
Spaghetti Fra Diavolo Pasta
It’s no secret we love pasta! But this spicy 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. By nature, it’s a vegetarian recipe, but you can certainly add shrimp or chicken for a heftier meal. We actually turn this into shrimp fra diavolo at least once a week!
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?!
Ingredients for Fra Diavolo
- Spaghetti: I use dried, but fresh pasta will work! You can also use almost any noodle here, so don’t feel like you’re married to spaghetti.
- Olive oil: Don’t be scared by the amount called for. It gives the sauce structure and flavor!
- Garlic: 10 whole cloves!!! Again, don’t be tempted to scale back here. Garlic is the backbone of this dish!
- Crushed Red Pepper Flakes: Feel free to cut back a little bit here, if you want to reduce the heat.
- Crushed Tomatoes with Basil: I don’t suggest subbing diced tomatoes here, as the sauce will end up much chunkier and less cohesive.
- Fresh herbs: Basil, parsley, and mint, oh my! Please, do not sub dried herbs.
- Salt: This recipe NEEDS all of the salt called for. And you’ll also need salt for the pasta water. Reduce the salt if you must, but be warned it will leave you with a blander pasta sauce.
- Black Pepper: For a little more spice and flavor!
I also suggest having some crusty bread, red or white wine, and freshly grated parmesan cheese on hand!
Let’s make Spicy Spaghetti
- Warm the oil in a large skillet until it shimmers. You’ll add the garlic and cook for 1 to 2 minutes. Be sure to stir frequently and cook until the garlic is fragrant BUT NOT BROWN.
- Add in the crushed red pepper and tomatoes and stir well to combine. Cook for about 15 minutes.
- In the meantime, cook your pasta. Be sure to cook only until al dente. No one likes soggy noodles!
- Before you drain the pasta, be sure to reserve 1 and 1/2 cups of the pasta water.
- Return to the sauce and toss in those fresh herbs, salt, and pepper into the tomato sauce and stir well to combine. Taste and adjust seasonings as you desire!
- Add the cooked pasta to the sauce. Then slowly drizzle in reserved pasta water, mixing as you add it, and letting it fully absorb before adding more. Add as much or little as you desire to reach your desired sauciness level.
- Remove from heat and divide the pasta among shallow pasta bowls. Serve with cheese, wine, bread, and extra crushed red pepper flakes if you dare, eat at once!
What to serve spaghetti fra diavolo with?
If you want an extra authentic pasta experience, try my bucatini fry diavolo pasta recipe! When we were in Italy we ate Bucatini Fra Diavolo and fell hard for the extra thick noodles.
More Pasta Recipes:
- One-Pan Tomato Basil Pasta
- Pasta Puttanecsa
- Easy Tomato and Spinach Pasta
- The Best Homemade Lasagna Recipe
- Baked Rigatoni Fra Diavolo with Sausage and Zucchini
Simple Spaghetti Fra Diavolo
Ingredients
- 1 pound dried spagetti
- 1/3 cup (76ml) olive oil
- 10 cloves garlic minced
- 1 and 1/2 teaspoons crushed red pepper flakes more or less, to taste
- 1 28 ounce can crushed tomatoes with basil
- 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
Instructions
- In a large saucepan over medium heat, warm the oil until it shimmers. Add the garlic and cook for 1 to 2 minutes, stirring frequently, until garlic is fragrant but don’t let it brown.
- Add in the crushed red pepper, and stir. Pour in the crushed tomatoes and stir well to combine. Increase to medium-high and bring to a rolling simmer, then reduce heat to medium-low and cook, stirring occasionally, for 15 minutes.
- In the meantime, cook your pasta. Fill a large pot with water and bring to a rolling boil over high heat. Once at a boil, stir in the pasta and cook until al dente, 7 to 8 minutes. Reserve 1 and 1/2 cups of the pasta water, then drain the pasta well and use as directed below.
- Mix the fresh herbs, salt, and pepper into the tomato sauce and stir well to combine. Taste and adjust seasonings as needed.
- Add the cooked pasta to the sauce and stir to coat the noodles. Slowly drizzle in 1 cup of the reserved pasta water, mixing as you add it, and letting it fully absorb before adding more. Add more water, if desired. Reduce heat to low and let pasta cook in the sauce for 2 minutes.
- Remove from heat and divide the pasta among shallow pasta bowls. Serve with cheese, wine, bread, and extra crushed red pepper flakes if you dare, eat at once!
I know this is an older post but I had to leave a review. I LOVE this recipe. I do all the things you say not to do and it’s still fantastic. I use dried herbs and diced roasted tomatoes. I’m currently grain free so I use red lentil pasta (it looks very diavolo). I use Trader Joe’s frozen crushed garlic (so easy). I can’t imagine it any better but someday I’d love to try it with fresh herbs. Thanks for what has become a favorite recipe.
Oooh the flavor and it was so easy to make.
Is it just me or is this an OBSENE amount of herbs? Are the herb measurements (in cups) correct?
Hi Dan. The amount listed is correct. Feel free to cut back on the amount if you prefer a more mild pasta dish 🙂
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.
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. 🙂
I like the sound of pasta afternoons 😉 Thanks for the sweet compliments, Gayatri!
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?
Hi Barbara. I make it often with shrimp, but I think chicken would work, too 🙂
2/3 cup olive oil?
Hi Debbie. Yes, that’s correct. You may decrease it if you wish, but it may change the consistency of the finished pasta.
Ohh I am definitely going to try this recipe! thanks for sharing, and great images!
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