Bucatini Fra Diavolo Recipe
Recipe By Serious Eats
I have a habit of tossing huge pinches of red pepper flakes into all pasta dishes that cross my stove, so i was immediately drawn to the bucatini fra diavolo in the new franny's cookbook. Andrew feinberg, francine stephens, and melissa clark's recipe takes this classically spicy tomato sauce and freshens it up with close to a full cup of fresh herbs.
4.9
22 Rating -
Rate
Vegdiet
30minstotal
30m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Bucatini Fra Diavolo Recipe
- 0.19 cup Extra Virgin Olive Oil, Plus More For Drizzling
- 2 Garlic cloves, smashed and peeled
- 1/4 teaspoon Chili flakes
- 1/2 cup San marzano tomato puree
- As required Kosher salt
- 1/4 pound Bucatini
- 0.06 cup Finely chopped basil
- 0.06 cup Finely chopped mint
- 0.06 cup Finely Chopped Flat Leaf Parsley
- 1/4 tablespoon Unsalted butter
- 3/4 tablespoon Finely grated parmigiano reggiano
- 0.06 teaspoon Freshly Cracked Black Pepper
Nutrition
value
value
459
calories per serving
49 g Fat2 g Protein4 g Carbs4 g FiberOther
Current Totals
- Fat49g
- Protein2g
- Carbs4g
- Fiber4g
MacroNutrients
- Carbs4g
- Protein2g
- Fiber4g
Fats
- Fat49g
Vitamins & Minerals
- Calcium88mg
- Iron2mg
- Vitamin A963mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B943mcg
- Vitamin B120mcg
- Vitamin C36mg
- Vitamin E7mg
- Copper< 1mcg
- Magnesium43mg
- Manganese4mg
- Phosphorus35mg
- Selenium2mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Serious Eats