Spaghetti Fra Diablo


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Antique Walnut & Pewter Fork circ. 1880 Bohemia
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Recipe by: Chef John V., A Good Cooking Recipe!

Serving size: 4

Recipe note: This is a Spicy Recipe!

Preparation time: 0:30


Fra Diablo Sauce

2 tbsp. olive oil, regular, not extra virgin
cup onions, minced fine
1 tbsp. garlic, minced
cup carrots, shredded fine
tsp. marjoram
tsp. black pepper, fresh ground
6 each fennel seeds, ground fine
1 tbsp. Kosher salt, (2 tsp. if regular table salt)
2 tsp. sugar
tsp. crushed red pepper flakes---no seeds
1 can crushed plum tomatoes, 28 ounces
2 tbsp. tomato paste
cup water

2 tbsp. Extra virgin olive oil

Heat oil on medium heat in a heavy bottom pot, add onions and garlic and cook slowly with out browning for about 2 minutes until translucent, add carrots, marjoram, black pepper, fennel, salt, sugar and red pepper flakes, and stir in the tomatoes, paste and water. Bring to a boil and then reduce the heat to a simmer and cook slowly on low heat for 10 minutes. Turn off the heat and blend to puree the tomatoes with an immersion hand held blender---until slightly smooth but still with some visible pieces of tomato. (Don't puree until totally smooth!)

Add extra virgin olive oil, keep warm and don't re-boil.

Basil Puree

cup fresh basil leaves, packed into the measure
2 tbsp. olive oil, regular, not extra virgin
1 tbsp. cold water
tsp. Kosher salt

Puree all ingredients in a blender until very smooth. Transfer to a small bowl and keep at room temperature.


Use your favorite brand and cook it to the doneness you prefer. If you want a special treat, then try Italian De Cecco brand spaghetti and cook it for 11 minutes (al dente) in boiling water salted to taste like ocean water---salty. Cook exactly 11 minutes and not the 12 suggested on the box. Drain immediately, return to the pot and toss with 3/4 cup of the Diablo sauce. Into 4 warm pasta bowls, divide this coated pasta equally and top each portion with 4 ounces of sauce. Drizzle on 2 teaspoons of the basil oil and sprinkle with grated Italian Parmigiano Reggiano cheese or your favorite grated cheese.


Fresh basil, Italian parsley, marjoram, chives and a radicchio leaf, wrap into a bundle, slice and chop all together. Place a mound on top of each pasta portion, enjoy!

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