Fettucini Diablo

Cooking Instructions

Begin with the 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.

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 then drain and dump directly into the diablo sauce. a ladle and add some of the pasta water to thin out the sauce if necessary. Season with salt and freshly ground black pepper. Garnish with basil leaves and some shaved salata ricotta.