Leoci’s Fra Diavolo
Recipe by Roberto Leoci of Leoci’s Trattoria
16 oz. Angel Hair Pasta
15 oz. Canned Asparagus Spears
12 oz. Canned Corn – Whole Kernel
2 ½ oz. Capers
½ tsp. Crushed Red Pepper Flakes
5 tsp. Extra Virgin Olive Oil
7 oz. Canned Pimientos
2 cans (6 oz.) Canned Salmon
1 ½ tsp. Garlic Powder
½ tsp. Dry Basil
Salt & Pepper (to taste)
- In a medium size pot, add water ¾ full, bring to a boil, add pasta and cook to desired tenderness. Drain, add two tablespoons of olive oil, toss together in a bowl then set aside. (Oil is to prevent pasta sticking)
- Proceed and drain liquids of all canned ingredients (corn, capers, pimentos and asparagus). Next slice asparagus into ½ inch pieces, then set all ingredients aside.
- In a saucepan add 3 tablespoons extra virgin olive oil, garlic powder, crushed red pepper and pimentos. Simmer together for 2 minutes. Then add angel hair pasta, capers, corn, sliced asparagus, canned salmon, dry basil, salt and pepper to taste. Toss together and simmer for 2 more minutes. Then serve, Bellissimo!