Return

Recipe

A A A
  • Total Time:
  • Prep Time: 20 min
  • Cook Time: 35 min

Set Timer

Hours

Minutes

START
00:58:12 STOP
Time done! Reset

Ingredients

For 4 Servings

Change number of servings
US Metric
Change

Directions

Step By Step View
  • 1 PREPARE SAUCE:.
  • 2 Take a large skillet and add a 2-count of olive oil over medium heat.
  • 3 Once you get a shimmer, add the minced garlic and dried red chiles and cook for a minute until fragrant.
  • 4 Add the chopped onion, pitted olives, torn basil leaves, thyme and bay leaf then cook until translucent - about 2-3 minutes.
  • 5 Strain the San Marzano tomatoes and hand crush into a separate bowl, than add to skillet.
  • 6 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.).
  • 7 PREPARE PASTA:.
  • 8 Bring a large pot of salted water to a boil to cook the pasta. (The salted water should taste like the sea.)
  • 9 Cook the fettuccini al dente.
  • 10 Drain (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.)
  • 12 Season with salt and freshly ground black pepper.
  • 13 Garnish with basil leaves and some shaved salata ricotta.

Directions

View All Steps
1. PREPARE SAUCE:.
2. Take a large skillet and add a 2-count of olive oil over medium heat.
3. Once you get a shimmer, add the minced garlic and dried red chiles and cook for a minute until fragrant.
4. Add the chopped onion, pitted olives, torn basil leaves, thyme and bay leaf then cook until translucent - about 2-3 minutes.
5. Strain the San Marzano tomatoes and hand crush into a separate bowl, than add to skillet.
6. 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.).
7. PREPARE PASTA:.
8. Bring a large pot of salted water to a boil to cook the pasta. (The salted water should taste like the sea.)
9. Cook the fettuccini al dente.
10. Drain (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.)
12. Season with salt and freshly ground black pepper.
13. Garnish with basil leaves and some shaved salata ricotta.
Prew Next Step 1 of 4
or use arrow keys
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top