Spicy Spaghetti Fra Diavolo
Italian fire meets Korean precision in this perfectly balanced spicy pasta classic.
- 6 oz spaghetti
- 2 tbsp olive oil
- 2 cups cherry tomatoes (10 oz)
- 3 garlic cloves, smashed
- ¼ cup fresh parsley, minced
- 2 tsp Yondu Spicy
- 2 tsp Yondu Vegetable Umami
Method
- Tip
1. Cook spaghetti according to package instructions. Reserve ½ cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large pan over medium heat. Add cherry tomatoes and smashed garlic. Cook 5-10 minutes until tomatoes soften and release their juices.
3. Add drained spaghetti and a splash of pasta water to the pan. Stir in Yondu Spicy and Yondu Vegetable Umami.
4. Add parsley and toss everything together for 1 minute until well combined. Serve immediately.
Perfect spice control every time - start with 2 tsp Yondu Spicy and add more at the table for heat lovers. Swap cherry tomatoes for San Marzano canned tomatoes when fresh aren't available. Add a splash more pasta water if sauce needs thinning.
