Dinner - Fra diavolo sauce with pasta recipes

Author: Daniel Tate

It is made with good quality tomatoes, red pepper flakes, olive oil, and handfuls of fresh and fragrant herbs. In this classic Italian pasta dish, tender squid rings and tentacles simmer in a thick and spicy tomato sauce–fra diavolo means “brother devil” in Italian.

Perfect Pasta Fra' Diavolo
Simple Spaghetti Fra Diavolo
Calamari Fra Diavolo
Calamari Fra Diavolo Over Linguine Recipe by Tasty
How to make Fra Diavolo sauce?
How to cook spaghetti Fra Diavolo in the oven?
How to cook seafood linguine Fra Diavolo?
What is shrimp Fra Diavolo?

Perfect Pasta Fra' Diavolo

My little boy loves foods with a kick, and this is his favorite spicy pasta dish. It is made with good quality tomatoes, red pepper flakes, olive oil, and handfuls of fresh and fragrant herbs. This pasta is requested again and again and makes the perfect addition to any holiday table.
Provided by: Shauna H
Yields: 4 servings
Number of ingredients: 14

Ingredients:

spaghetti
salt for pasta water
extra virgin olive oil
cloves garlic, minced
red pepper flakes
sweet, fresh onion
crushed tomatoes
whole canned tomatoes
salt
black pepper
sugar
freshly grated parmesan cheese
chopped fresh herbs (parsley, basil, oregano)
fresh basil

How to cook:

Cook the spaghetti in heavily salted water per package directions. Drain, set aside, and keep warm.
Heat olive oil in a large pot over medium heat.
Add the garlic and red pepper flakes and let cook for a minute.
Place the onion in a food processor and puree. Add it to the pot and cook for 4 minutes.
Add the crushed tomatoes and stir.
Pick up the whole tomatoes and squish them with clean hands. Add them to the pot along with their juices.
Add the salt, pepper, and sugar.
Reduce the heat to low and cook for about 20 minutes with a lid on.
Remove the lid and add the herbs and Parmesan to the sauce.
Taste the sauce to ensure it is balanced. It should be fragrant, flavorful, and slightly sweet. Add more salt or sugar as needed.
Combine the pasta and sauce in a large serving dish. Toss gently.
Serve with a sprinkle of fresh basil and Parmesan cheese.

Notes: Shrimp Fra Diavolo Recipe: A Pasta and Shrimp Dish Full, Add the cooked shrimp back and pour 2 tbsp white wine over it all. Stir, then simmer for about 1 minute. 6. Add 14 oz cooked pasta and, with a pair of tongs, …

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calamari fra diavolo over linguine recipe by tasty fra diavolo over linguine recipe by tasty fra diavolo sauce with pasta

Simple Spaghetti Fra Diavolo

An Italian Classic! Spicy and Simple Spaghetti Fra Diavolo can be ready in just about 20 minutes.
Provided by: Ashley Manila
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Italian
Number of ingredients: 10

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

How to cook:

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.
While your pasta is cooking, make your sauce!
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.
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.
Serve pasta with cheese, and eat at once!

Notes: Fra Diavolo: The Bedeviling Origins Of This Fiery Sauce, Fra diavolo is a tomato-based sauce that gets its flavor mostly from olive oil, garlic and oregano—but what sets it apart from similar sauces is the …

Calamari Fra Diavolo

Calamari Fra Diavolo is a simple Italian recipe for squid stewed in a flavorful fresh tomato sauce with a kick. An easy seafood dish, and it takes about 15 to 20 minutes to make.
Provided by: 2 sisters recipes
Total time: 18 minutes
Cook time: 12 minutes
Prep time: 6 minutes
Yields: 4 servings
Number of ingredients: 8

Ingredients:

Nutrition:

How to cook:

First, Prepare the Squid: Rinse, drain and cut...
First, Prepare the Squid: Rinse, drain and cut tubes into 1/2-inch rings.
Second, Heat Skillet with Olive Oil and Garlic: Next, in a non-stick large skillet, heat olive oil and toss in the fresh sliced garlic. Sauté the garlic on moderate heat until they turn a golden color, about 2 minutes.
Next, Add the Canned Cherry Tomatoes: open and...
Next, Add the Canned Cherry Tomatoes: open and toss in one can (14-ounce) of cherry tomatoes including all the liquid in the can. Sauté the tomatoes for about 1 minute. Then stir in 1/4 cup of water and simmer the tomatoes for about 3 to 4 minutes.
Toss in the Fresh Parsley: Toss in about 3 tablespoons of freshly chopped parsley and stir to fragrant the tomato sauce.
Add the Calamari Rings and Seasonings: add in...
Add the Calamari Rings and Seasonings: add in the squid rings, along with the sea salt and crushed red pepper flakes.
Simmer the Squid: uncovered, for about 6 to...
Simmer the Squid: uncovered, for about 6 to 8 minutes, until the calamari rings are fully cooked, and tender to the bite.
Turn off the heat and serve. Garnish with...
Turn off the heat and serve. Garnish with a sprinkle of freshly chopped parsley on top.

Notes: 1 cdKitchen reviews, Review groups:

Calamari Fra Diavolo Over Linguine Recipe by Tasty

In this classic Italian pasta dish, tender squid rings and tentacles simmer in a thick and spicy tomato sauce–fra diavolo means “brother devil” in Italian. Toss it with linguine, top with more parsley and red pepper flakes, and serve family style. We recommend using clam juice to enhance the seafood flavor, but chicken stock works too! This content is intended solely for users of legal drinking age. Drink responsibly.
Provided by: Betsy Carter
Total time: 70 minutes
Cook time: 45 minutes
Prep time: 25 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 14

Ingredients:

2 tablespoons olive oil
½ medium yellow onion, finely diced
1 ½ teaspoons kosher salt, divided, plus more as needed
3 garlic cloves, minced
1 tablespoon dried oregano
1 ½ teaspoons red pepper flakes, plus more for garnish
¼ cup tomato paste
½ cup full bodied red wine, such as Cabernet Sauvignon
½ cup clam juice, or chicken broth
1 can whole peeled tomato, drained
1 lb calamari rings and tentacles, cleaned
¾ lb dried linguine
2 tablespoons lemon
½ cup fresh italian parsley, roughly chopped, divided

Nutrition:

How to cook:

Bring a large pot of well-salted water to a boil of medium-high heat.
While the water is boiling, make the sauce: In a separate large pot, heat the olive oil over medium heat until shimmering. Add the onion and ½ teaspoon salt and sauté for 4–6 minutes, stirring occasionally, until the onion is softened and translucent. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute, until the garlic is fragrant.
Add the tomato paste and mix until evenly combined with the aromatics. Cook for 6–8 minutes, stirring occasionally, until the tomato paste has darkened and thickened. It is okay if some of the paste begins to stick to the bottom of the pot. Deglaze with the red wine and clam juice, scraping up any browned bits. Simmer for 4–6 minutes, until the liquid is reduced by half.
Add the whole peeled tomatoes and, using a potato masher, break up the tomatoes into bite-sized chunks. Bring the sauce to a simmer.
Add the calamari and stir to coat in the sauce. Reduce the heat to medium-low and simmer for about 25 minutes, until the calamari is very tender and the sauce has thickened. Season with the remaining teaspoon of salt, plus more to taste.
When the calamari has 6–8 minutes cooking time left, drop the linguine into the boiling water and until just shy of al dente. Reserve ¼ cup (60 ml) of the pasta water.
Using tongs, transfer the linguine directly to the calamari sauce. Add the reserved pasta water and toss well to combine. Cook for 2–3 minutes, until the linguine is al dente and well coated in the sauce. Remove the pot from the heat and stir in the lemon juice and half of the parsley.
Transfer the pasta to a large serving platter and garnish with remaining parsley and red pepper flakes.
Enjoy!

Notes: Shrimp & Linguine Fra Diavolo Recipe | Ina Garten, Melt 1 tablespoon of the butter in a medium (10 to 11-inch) sauté pan over medium heat. Add the panko and cook for 2 minutes, stirring occasionally, until nicely …