1/2 Photos of Fettucini Diablo by Tyler Florence
Entered for safe-keeping, I love "diablo" pasta sauces for a change of pace. Note that creamy ricotta may not be substituted for the hard cheese sold as ricotta salata; if you can't find it, use shavings of the best hard Parmesan or Romano cheese available to you. San Marzano tomatoes are a variety of plum tomatoes considered by many chefs to be the best sauce tomatoes in the world; brands available in supermarkets include Cento, La Bella, Solinia and Vanita. As for the olives: does your supermarket have an "olive bar" that allows you to get a little of this and a little of that?
My Private Note
Units: US | Metric
- 1 -2 tablespoon extra virgin olive oil
- 2 garlic cloves, minced
- 2 dried red chilies or 1 teaspoon crushed red chili pepper flakes
- 28 ounces san marzano tomatoes, drained (Brands include Cento, La Bella, Solinia or Vanita)
- 1/2 cup fresh basil, torn
- 1 medium onion, finely chopped
- 1 cup pitted olive, assortment encouraged
- 3 fresh thyme sprigs
- 1 bay leaf
- kosher salt, to taste
- fresh ground black pepper, to taste
- 1PREPARE SAUCE:.
- 2Take a large skillet and add a 2-count of olive oil over medium heat.
- 3Once you get a shimmer, add the minced garlic and dried red chiles and cook for a minute until fragrant.
- 4Add the chopped onion, pitted olives, torn basil leaves, thyme and bay leaf then cook until translucent -- about 2-3 minutes.
- 5Strain the San Marzano tomatoes and hand crush into a separate bowl, than add to skillet.
- 6Bring to boil, turn heat to low and simmer, uncovered for 10 minutes. (It is important to cook it down so there won't be a watery pool beneath the pasta.).
- 7PREPARE PASTA:.
- 8Bring a large pot of salted water to a boil to cook the pasta. (The salted water should taste like the sea.)
- 9Cook the fettuccini al dente.
- 10Drain (reserving 1/2 cup of pasta water) and dump directly into the diablo sauce.
- 11(If the sauce is too thick, with a ladle, add some of the pasta water to thin out the sauce.)
- 12Season with salt and freshly ground black pepper.
- 13Garnish with basil leaves and some shaved salata ricotta.
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Nutritional Facts for Fettucini Diablo by Tyler Florence
Serving Size: 1 (406 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 563.5
- Calories from Fat 112
- Total Fat 12.4 g
- Saturated Fat 2.3 g
- Cholesterol 95.7 mg
- Sodium 558.3 mg
- Total Carbohydrate 96.4 g
- Dietary Fiber 7.7 g
- Sugars 9.2 g
- Protein 18.9 g
The following items or measurements are not included:
fresh thyme sprigs