Spaghetti Fra Diavolo

Ingredients

• 2/3 cup olive oil

• 10 cloves garlic, sliced very thin or minced

• 1 1/2 teaspoons crushed red pepper flakes (add a little more if you really like the spice!)

• 2 1/2 cups tomato puree

• 1/2 cup fresh basil leaves, thinly sliced

• 1/4 cup fresh mint leaves, roughly chopped

• 1/4 cup fresh parsley, roughly chopped

• 2 teaspoons salt

• 1/2 teaspoon black pepper

• 1 pound of spaghetti, cooked al dente

• Vegetables: Zucchini or spinach or kale or asparagus

Directions

1. Fill a large stock pot with water and salt and place over a medium-high flame; bring to a rolling boil and add spaghetti; cook for 5-6 minutes, or until pasta is almost al dente. Drain and add to pasta.

2. While your pasta is cooking, make your sauce!

3. Heat olive oil in a large skillet over medium flame. Add garlic and cook for 2-3 minutes, stirring frequently, until garlic is fragrant and just starting to turn golden. Add crushed red pepper, and stir. Add tomato puree, stir, and reduce heat to medium. Let cook for 8 minutes - stirring occasionally - or until the oil beings to rise and separate from the tomato puree. Mix in fresh herbs, salt, and pepper; taste and adjust seasoning as needed.

4. Once pasta is cooked and drained, add it to the sauce and and stir to coat the noodles. Reduce heat to low, cover pan, and let pasta cook in the sauce for 2-3 minutes.

5. Serve pasta with cheese, and eat at once!

Note | I also add veggies to this dish. I would recommend zucchini or asparagus or kale or spinach.

Adapted from the recipe by Baker by Nature