Last Updated on May 20, 2020 by Chef Mireille
Pesce Fra Diavolo – Instant Fra Diavolo Sauce is quick and easy, allowing you get dinner on the table in an hour!
Fra Diavolo, translated from Italian means Devil’s Monk. I have known about Fra Diavolo for a long time as it is a popular and common option at Italian restaurants here in NYC. It is a spicy Italian sauce…or what I thought was an Italian sauce. As in all my posts, you know I always try to find the history behind the dish and upon doing the research, I discovered that this sauce might not be Italian at all, but instead a purely American invention. There is some discrepancy whether or not this dish is actually Italian.
Although a few claim the dish has its origins in Naples, most Italian chefs agree that this is a purely American creation, most likely created in NYC’s Little Italy. However, the dish has a long history, with some restaurants having this dish on the menu as far back as the 1940’s. Whether it came from Naples or Little Italy, the taste is just as delicious! It is most often served with either lobster or shrimp and served with linguine. However, I did my own twist on the classic dish by serving it with fish and polenta instead. Check out how to make the polenta here!
This isn’t the first time I’ve made Fra Diavolo. Here I served it with an Italian Herbed Chicken.
Using canned tomatoes, this is an instant easy shmeezy version of Fra Diavolo. Spice is subjective, so you can add more or less chili peppers as to your preference.
Are you an Italian food lover? Really who isn’t right! Check out some of my other Italian and Italian American dishes!
IN THE MAKING
We all know fish is brain food – this is a quick and easy way to get a delicious fish dinner on the table in under an hour!
Pesce Fra Diavolo – Instant Fra Diavolo Sauce
- 3 garlic cloves
- 1/4 cup dried red chile peppers broken
- 28 oz. can crushed tomatoes
- 18 oz. mahi mahi fish fillets or other white fish
- In a food processor, chop garlic and chile peppers.
- Transfer to a pot.
- Add tomatoes and 1/2 cup water. Bring to a boil. Simmer for 15 minutes.
- Preheat oven to 350 F.
- In an oven safe dish, place fish and 1 cup of the sauce. Refrigerate or freeze extra sauce for later use.
- Bake for 30-40 minutes until fish is cooked through.
- Serve with creamy polenta!