Fettucini Diablo by Tyler Florence
photo by Karen Elizabeth
- Ready In:
- 55mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
-
SAUCE
- 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
-
PASTA
- 16 ounces fettuccine
- kosher salt ("to make it like sea water")
-
GARNISH
- fresh basil leaf, for garnish
- ricotta salata, shaved (for garnish)
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.
Reviews
-
This was a wonderful and easy recipe! I didn't have dried red chilies, so I used a full teaspoon of crushed red pepper flakes. I also found some mixed pitted olives in red pepper oil at the olive bar, which really ratcheted up the heat. For the tomatoes, I used a drained can of La Bella Diced San Marzano tomatoes. The sauce came out perfectly, and I didn't need to add any pasta water. Unfortunately, my market was out of ricotta salata, so I used shredded parmesan. Honestly, I don't think this pasta needs any cheese at all, though. It was delicious and filling and definitely on the list to make again.
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RECIPE SUBMITTED BY
KateL
Joppa, Maryland
I love to eat yummy healthy foods!