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Sunday Suppers: One-Pan Bucatini Fra Diavolo
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Sunday Suppers: One-Pan Bucatini Fra Diavolo

Crafted with ease and taste in mind, this recipe is a great choice.

Course: Others

Ingredients

  • 1/2 cup olive oil
  • 10 cloves garlic sliced very thin or minced
  • 1 1/2 teaspoons crushed red pepper flakes add more if desired
  • crushed tomatoes 28 ounce can
  • tomato paste 6 ounce can
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 pound bucatini pasta thick noodle with a hole
  • 4 cups vegetable stock
  • 2 1/2 cups water
  • 1/2 cup basil fresh leaves, thinly sliced
  • 1/4 cup mint leaves fresh; roughly chopped
  • 1/4 cup parsley fresh, roughly chopped

Instructions

    Cup of Yum
  1. Bring oil to a low simmer over medium-heat. Add garlic and crushed red pepper and cook for about 2 minutes, or until garlic is fragrant and barely golden. Add tomato puree and tomato paste, stir well to combine. Allow this mixture to cook for 5 minutes – stirring occasionally with a wooden spoon and breaking up the tomato paste. Add the bucatini into the pot, then pour in the vegetable broth and water. Increase the heat to high and allow the mixture to come to a rapid boil.
  2. Boil mixture, stirring and turning pasta frequently, until pasta is cooked and the sauce has reduced to just a generous coating; about 14 minutes. Remove pan from heat, stir in the basil, mint, and parsley; cover and set aside for 5 minutes.
  3. Divide pasta among large bowls and serve at once, with cheese, if desired.