Bucatini Fra Diavolo

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 6


  • Dutch oven


  • 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.
Keyword meat-free