Name: Spaghetti Fraddiavolo
Yield: 6 servings
Cuisine: Italian
Ingredients: 3 cloves garlic, minced; 10 mint leaves, minced; 8 ounces canned or fresh tomatoes, peeled; 1 small peperoncino, finely chopped; 3 tablespoons olive oil; 1½ pounds spaghetti; 4 ounces grated piquant cheese (that is, pecorino, caciocavallo, or canestrato); Pinch of oregano; 1 bunch parsley, minced; 10 basil leaves, minced or, preferably, torn into bits

Preparation info

6
servings

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

This easy and tasty Sicilian sauce comes from Giuseppa Priulla, owner, and Salvatore Cascino, chef, of the Ristorante La Botte in Monreale, near Palermo. The same restaurant also provided the recipe for Spaghetti Orlando e Rinaldo. This dish is a fine example of how to create a good sauce using only readily available materials.