Bucatini Fra Diavolo From 'Franny'S' Recipe

Name: Bucatini Fra Diavolo From 'Franny'S'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup extra-virgin olive oil, plus more for drizzling; 8 garlic cloves, smashed and peeled; 1 teaspoon chili flakes; 2 cups San Marzano tomato puree; Kosher salt; 1 pound bucatini; 1/4 cup finely chopped basil; 1/4 cup finely chopped mint; 1/4 cup finely chopped flat-leaf parsley; 1 tablespoon unsalted butter; 3 tablespoons finely grated Parmigiano-Reggiano; 1/4 teaspoon freshly cracked black pepper; Scant 3 tablespoons finely grated Pecorino Romano, plus more if desired

Servings: persons

3/4 cup extra-virgin olive oil, plus more for drizzling
8 garlic cloves, smashed and peeled
1 teaspoon chili flakes
2 cups San Marzano tomato puree
Kosher salt
1 pound bucatini
1/4 cup finely chopped basil
1/4 cup finely chopped mint
1/4 cup finely chopped flat-leaf parsley
1 tablespoon unsalted butter
3 tablespoons finely grated Parmigiano-Reggiano
1/4 teaspoon freshly cracked black pepper
Scant 3 tablespoons finely grated Pecorino Romano, plus more if desired

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.

767

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup extra-virgin olive oil, plus more for drizzling, 8 garlic cloves, smashed and peeled, 1 teaspoon chili flakes, 2 cups San Marzano tomato puree, and more.

Yes, Bucatini Fra Diavolo From 'Franny'S' falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bucatini Fra Diavolo From 'Franny'S'

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions