Bucatini Fra Diavolo
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
- 3/4 cup extra-virgin olive oil
- 4 tsp minced garlic
- 1 tsp chili flakes
- 2 cups tomato puree
- 1 tsp salt
- 1 lb bucatini
- 2 tbsp water
- 1/4 cup finely chopped basil
- 1/4 cup finely chopped mint
- 1/4 cup finely chopped flat-leaf parsley
- 1 tsbp unsalted butter
- 3 tbsp finely grated parmesan cheese
- 1/4 tsp freshly cracked black pepper
- 3 tbsp finely grated parmesan Romano cheese
In a Dutch oven, warm the olive oil over medium-high heat.
Add the garlic and cook until golden, about 1-2 minutes.
Add the chili flakes and cook for 30 seconds more.
Add the tomato puree and salt, cover with lid, and cook until the oil separates and the sauce has thickened, 10-12 minutes.
Remove lid, add water, and remove from the heat.
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.
Toss the bucatini into the Dutch oven 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 parmesan and pepper, adding more water if the sauce seems dry.
Divide the pasta among individual serving plates or bowls and finish each with 2 teaspoons or more of parmesan Romano and a drizzle of olive oil.