Recipe by KateL
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?
Top Review by Karen Elizabeth
Really enjoyed this. I also used the red pepper flakes, I was generous with them but could have added a bit more! Also used the shaved parmesan, and black olives, because I had them. Great recipe, made for PRMR tag game
- 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
- 16 ounces fettuccine
- kosher salt ("to make it like sea water")
- fresh basil leaf, for garnish
- ricotta salata, shaved (for garnish)
Directions See How It's Made
- PREPARE SAUCE:.
- Take a large skillet and add a 2-count of olive oil over medium heat.
- Once you get a shimmer, add the minced garlic and dried red chiles and cook for a minute until fragrant.
- Add the chopped onion, pitted olives, torn basil leaves, thyme and bay leaf then cook until translucent -- about 2-3 minutes.
- Strain the San Marzano tomatoes and hand crush into a separate bowl, than add to skillet.
- Bring 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.).
- PREPARE PASTA:.
- Bring a large pot of salted water to a boil to cook the pasta. (The salted water should taste like the sea.)
- Cook the fettuccini al dente.
- Drain (reserving 1/2 cup of pasta water) and dump directly into the diablo sauce.
- (If the sauce is too thick, with a ladle, add some of the pasta water to thin out the sauce.)
- Season with salt and freshly ground black pepper.
- Garnish with basil leaves and some shaved salata ricotta.