About This Recipe
Fra Diavolo — 'Brother Devil' — lives up to its name with a sauce that hits you hot and fast. Crushed San Marzanos simmer with garlic and red pepper flakes until they've softened into something rich and glossy, then clasp onto whatever pasta you choose. The heat builds gradually, never overwhelming, leaving room for the sweet acidity of the tomatoes to shine.
What makes this dish a Canadian favourite is how forgiving it is: one can of tomatoes, five pantry staples, twenty minutes. It's the kind of weeknight dinner that feels restaurant-worthy without demanding anything fancy from your kitchen.
Tips for the Best Fra Diavolo Pasta
Salt the cooking water generously — it should taste like the sea. Toss the pasta in the sauce for at least a minute before plating so the starches bind properly, and finish with a drizzle of raw olive oil if you want that extra silkiness on top.
What to Serve With It
Serve Fra Diavolo with a simple green salad dressed in lemon vinaigrette to cut through the heat, or alongside garlic bread brushed with olive oil and sprinkled with flaky salt. A glass of Chianti or a crisp Vermentino works beautifully, and Canadians will appreciate a side of roasted vegetables or a wedge of Parmesan for those who prefer their spice milder.
Storage & Reheating
Leftovers keep in the fridge for three to four days in an airtight container. Reheat gently in a skillet over medium-low heat with a splash of water or broth to loosen the sauce. The pasta will absorb some moisture overnight, so don't skip that extra liquid when warming it back up.
