Fettucini Diablo by Tyler Florence

Recipe by KateL
READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement