Spaghetti Fra Diavolo is a classic Italian pasta dish combining the perfect balance of garlic, crushed red pepper, and fresh herbs in a rich tomato-based sauce. This simple recipe is ideal for busy evenings, offering a flavorful homemade meal with minimal effort. With just a handful of ingredients, it delivers restaurant-quality results that everyone will love. Pair it with garlic bread and salad for a complete dining experience. Easy to customize and perfect for spice lovers, this dish is a must-try for pasta enthusiasts.
Ingredients
- 1 pound dried spaghetti noodles
- 1/3 cup (76ml) olive oil
- 10 cloves garlic, minced
- 1 1/2 teaspoons crushed red pepper flakes (adjust 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
- Prepare the Sauce:
- Heat olive oil in a large saucepan over medium heat until it shimmers.
- Add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant but not browned.
- Stir in the crushed red pepper flakes.
- Add the crushed tomatoes and stir well to combine. Increase the heat to medium-high and bring to a rolling simmer, then reduce to medium-low. Let it cook for 15 minutes, stirring occasionally.
- Cook the Pasta:
- Fill a large pot with water and bring it to a rolling boil over high heat. Stir in the spaghetti and cook until al dente, about 7-8 minutes.
- Reserve 1 1/2 cups of pasta water before draining the noodles.
- Finish the Sauce:
- Mix the fresh basil, mint, parsley, salt, and black pepper into the tomato sauce. Stir well and adjust seasonings as needed.
- Combine Pasta and Sauce:
- Add the cooked pasta to the sauce and stir to coat the noodles thoroughly.
- Gradually drizzle in 1 cup of reserved pasta water, stirring to let it absorb fully before adding more. Use additional pasta water if needed to reach your desired consistency.
- Reduce heat to low and let the pasta cook in the sauce for 2 minutes.
- Serve:
- Remove from heat and divide the pasta among shallow bowls. Serve immediately with optional cheese, bread, wine, and extra crushed red pepper flakes for added heat.
Why You’ll Love This Recipe
- Quick and Easy: Perfect for a weeknight dinner with minimal prep and cook time.
- Bold Flavors: A perfect balance of heat, garlic, and fresh herbs makes this dish a standout.
- Customizable: Easily adjust the spice level and herbs to suit your taste.
Tips
- Watch the Garlic: Cook the garlic until fragrant but avoid browning to prevent a bitter taste.
- Reserve Pasta Water: This starchy water is key to achieving a silky sauce consistency.
- Fresh Herbs: Use fresh herbs for the best flavor, but dried can work in a pinch.
Variations and Substitutions
- Protein Additions: Add shrimp, chicken, or sausage for a heartier meal.
- Vegetarian: Add sautéed mushrooms, zucchini, or bell peppers for extra veggies.
- Gluten-Free: Use gluten-free spaghetti for a gluten-free version.
FAQs
Q: Can I make this less spicy?
A: Yes! Reduce the amount of crushed red pepper flakes or omit them altogether.
Q: Can I use canned diced tomatoes instead of crushed?
A: Yes, but the texture of the sauce will be chunkier. Blend slightly for a smoother consistency if desired.
Q: How should I store leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.
Serving
Serve this dish with a side of garlic bread or a crisp green salad. Pair with a glass of red wine for a complete meal.
Suggestions
- Garnish: Top with freshly grated Parmesan or Pecorino Romano cheese for added richness.
- Heat Lovers: Add a drizzle of chili oil or extra crushed red pepper flakes for more spice.
- Meal Prep: Make the sauce ahead of time and store it in the fridge for up to 3 days. Reheat and toss with freshly cooked pasta for a quick meal.
Simple Spaghetti Fra Diavolo
6
servings15
minutes20
minutesIngredients
1 pound dried spaghetti noodles
1/3 cup (76ml) olive oil
10 cloves garlic, minced
1 1/2 teaspoons crushed red pepper flakes (adjust 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
Directions
- Prepare the Sauce:
- Heat olive oil in a large saucepan over medium heat until it shimmers.
- Add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant but not browned.
- Stir in the crushed red pepper flakes.
- Add the crushed tomatoes and stir well to combine. Increase the heat to medium-high and bring to a rolling simmer, then reduce to medium-low. Let it cook for 15 minutes, stirring occasionally.
- Cook the Pasta:
- Fill a large pot with water and bring it to a rolling boil over high heat. Stir in the spaghetti and cook until al dente, about 7-8 minutes.
- Reserve 1 1/2 cups of pasta water before draining the noodles.
- Finish the Sauce:
- Mix the fresh basil, mint, parsley, salt, and black pepper into the tomato sauce. Stir well and adjust seasonings as needed.
- Combine Pasta and Sauce:
- Add the cooked pasta to the sauce and stir to coat the noodles thoroughly.
- Gradually drizzle in 1 cup of reserved pasta water, stirring to let it absorb fully before adding more. Use additional pasta water if needed to reach your desired consistency.
- Reduce heat to low and let the pasta cook in the sauce for 2 minutes.
- Serve:
- Remove from heat and divide the pasta among shallow bowls. Serve immediately with optional cheese, bread, wine, and extra crushed red pepper flakes for added heat.
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