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KM adaptation of Pasta fra Diavolo

KM adaptation of Pasta fra Diavolo

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I came across this pasta recipe on pinterest last week and decided that I just HAD to try it out. The photo looked enticing, the required list of ingredients was very simple, and the method was minimal. On top of all those factors, the name of this pasta was one that I had never come across before at restaurants and cafes. Check off the box for new pasta recipe learned! Pasta fra Diavolo

This was adapted off a wonderful food blog that I frequent often - "Baker by Nature". I made a few changes to it - I omitted the chilli flakes, basil and mint leaves, added some sugar, and used watered down tomato paste for the sauce instead of tomato puree. The result was a wholesome, simple and completely satisfying meal that took less than 20 minutes to prepare.

I actually made this pasta earlier today for lunch after panicking for a while when I realized that I had no idea what to cook for lunch. The husband was down with a cold, and was napping while the kids were starting to show signs of hunger. It was at this moment of panic that I decided to go ahead and whip this pasta dish up. Fortunately it was really easy to prepare (all I had to do was chop up the garlic and parsley!), and even easier to execute. And most importantly, the children enjoyed it. Phew! I imagine the Pasta fra Diavolo would taste even better with the chilli flakes but unfortunately I had to leave that ingredient out of the party because the kids haven't learned to handle their chillies yet (they will soon be learning though, with all the curries and spicy nyonya dishes in their future).

Here is my adaptation of this great Pasta fra Diavolo recipe originally published at "Baker by Nature".

Pasta fra Diavolo

You will need~ - 250g of pasta (I used Vermicelli) - 2 Tablespoons of Olive oil - 3 Tablespoons of tomato paste (I used Leggos tomato paste as it is not as thick as those that come in the cute little cans) - 4 cloves of garlic (finely diced) - a handful of Parsley (chopped up) - 1/2 cup of Parmesan cheese (grated) - 1 Tablespoon of sugar - salt and pepper to taste - about 1/2 to 1 cup of pasta water

Set a large of water on the stove and get it boiling. When the water is boiling, throw in the pasta and cook until al dente (with the Vermicelli pasta that I used, it became al dente pretty darned quickly). On a large pan, heat up the olive oil and sauté the garlic until it smells really good, then remember to lower the fire because 1) we do not like burnt garlic bits and 2) if the pan is too hot when you add the tomato paste it will make this terrible screeching noise that's unbearable. And yes, add the tomato paste together with the pasta water, and sugar, and mix it in the pan until you get a gravy-like consistency. The pasta should be ready by now, so let's get that out of the pot and into the pan with the sauce. At this point lower the fire to the absolute lowest point that your stove can attain, and start throwing in the chopped up parsley, salt and pepper. Toss them all together to coat the pasta in the sauce and the parsley. When the pasta is evenly coated, turn off the stove and add the grated parmesan cheese onto the pasta. Watch the cheese melt into the pasta (it's like looking at art, really), and proceed to serve up the Pasta fra Diavolo. Buon Appetito!

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Printable Version>>

KM adaptation of Pasta fra Diavolo
Recipe Type: Main
Cuisine: Italian
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Here is Kitchen Missus' adaptation of a wonderful recipe for Pasta fra Diavolo. Good things should be shared!
Ingredients
  • 250g of pasta
  • 2 Tablespoons of Olive oil
  • 3 Tablespoons of tomato paste
  • a handful of Parsley (chopped up)
  • 1/2 cup of Parmesan cheese (grated)
  • 1 Tablespoon of sugar
  • salt and pepper to taste
  • about 1/2 to 1 cup of pasta water
Instructions
  1. Set a large of water on the stove and get it boiling.
  2. When the water is boiling, throw in the pasta and cook until al dente).
  3. On a large pan, heat up the olive oil and sauté the garlic, then remember to lower the fire.
  4. Add the tomato paste together with the pasta water, and sugar, and mix it in the pan until you get a gravy-like consistency.
  5. The pasta should be ready by now, so let's get that out of the pot and into the pan with the sauce. At this point lower the fire to the absolute lowest point that your stove can attain, and start throwing in the chopped up parsley, salt and pepper.
  6. Toss them all together to coat the pasta in the sauce and the parsley.
  7. When the pasta is evenly coated, turn off the stove and add the grated parmesan cheese onto the pasta.
  8. When the grated cheese has melted into the pasta, serve!

 



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