Ingredients
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1 -2 tablespoon extra virgin olive oil
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2 garlic cloves, minced
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2 dried red chilies or 1 teaspoon crushed red chili pepper flakes
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28 ounces san marzano tomatoes, drained (Brands include Cento, La Bella, Solinia or Vanita)
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1/2 cup fresh basil, torn
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1 medium onion, finely chopped
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1 cup pitted olive, assortment encouraged
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3 fresh thyme sprigs
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1 bay leaf
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kosher salt, to taste
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fresh ground black pepper, to taste
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16 ounces fettuccine
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kosher salt ("to make it like sea water")
Instructions
- 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.