Bucatini Fra Diavolo from 'Franny's'

By
Kate Williams
Kate Itrich-Williams is a contributing writer at Serious Eats.
Kate Williams
Kate Itrich-Williams is a food writer, editor, and recipe developer who wrote the "Cook the Book" column for Serious Eats.
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Updated Mar. 25, 2019

I have a habit of tossing huge pinches of red pepper flakes into all pasta dishes that cross my stove, so I was immediately drawn to theBucatini Fra Diavoloin the newFranny'scookbook.Andrew Feinberg,Francine Stephens, andMelissa Clark's recipe takes this classically spicy tomato sauce and freshens it up with close to a full cup of fresh herbs. A hefty pour of olive oil counters the spice, adding glistening decadence to the pasta. It'll look like far too much oil in the pan, but trust in the recipe. You'll want that oil to counter the acidic tomatoes and spicy chiles.

Why I picked this recipe:I'll try any pasta sauce full of red pepper flakes and olive oil.

What worked:This super quick and easy spicy tomato sauce is taken to a new level with tons of olive oil and a garden-full of fresh herbs.

What didn't:Be sure to stir the sauce frequently once you've added the tomato purée to keep splatters (mostly) at bay.

Suggested tweaks:While this pasta is intended to be served hot straight from the pot, I've also enjoyed the leftovers cold from the refrigerator.

Reprinted with permission fromFranny's: Simple seasonal Italianby Andrew Feinberg, Francine Stephens, and Melissa Clark. Copyright 2013. Published by Artisan. All rights reserved. Available wherever books are sold.

Recipe Facts

4.3

(3)

Active:30 mins
Total:30 mins
Serves:4 to 6 servings

Rate & Comment

开云体育波胆

  • 3/4cupextra-virgin olive oil, plus more for drizzling

  • 8garliccloves, smashed and peeled

  • 1teaspoonchile flakes

  • 2cupsSan Marzano tomato purée

  • Kosher salt

  • 1poundbucatini

  • 1/4cupfinelychopped basil

  • 1/4cupfinelychopped mint

  • 1/4cupfinely平叶欧芹碎

  • 1tablespoonunsalted butter

  • 3tablespoonsfinely grated Parmigiano-Reggiano

  • 1/4teaspoonfreshly crackedblack pepper

  • Scant3tablespoonsfinely grated Pecorino Romano, plus more if desired

Directions

  1. In a very large skillet (or a Dutch oven), warm the olive oil over medium-high heat. Add the garlic and cook until fragrant and golden, about 3 minutes. Add the chili flakes and cook for 30 seconds more. Add the tomato puree, season with salt to taste, and cook until the oil separates, the tomato solids start to fry, and the sauce has thickened, 10 to 12 minutes. Add 2 tablespoons water to the pan. Remove from the heat.

  2. In a large pot of well-salted boiling water, cook the pasta according to the package instructions until 2 minutes shy of al dente; drain.

  3. Toss the bucatini into the skillet with the tomato sauce, herbs, and butter. Cook over medium heat until the pasta is just al dente, 1 to 2 minutes. Stir in the Parmigiano-Reggiano and pepper, adding more water if the sauce seems dry.

  4. Divide the pasta among individual serving plates or bowls and finish each with 2 teaspoons or more Pecorino Romano and a drizzle of olive oil.

Nutrition Facts(per serving)
424 Calories
31g Fat
31g Carbs
7g Protein
Show Full Nutrition LabelHide Full Nutrition Label
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 424
% Daily Value*
Total Fat31g 40%
Saturated Fat 6g 30%
Cholesterol10mg 3%
Sodium572mg 25%
Total Carbohydrate31g 11%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein7g
Vitamin C 14mg 70%
Calcium 86mg 7%
Iron 2mg 10%
Potassium 258mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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