Fettuccine Diablo
Ingredients
Sauce
Pasta
Garnish
Instructions
- 1
Heat a generous amount of olive oil in a frying pan over medium heat.
- 2
Add minced garlic to the hot oil and let it sizzle until fragrant.
- 3
Add red chili flakes and chopped onion, cooking until the onion softens.
- 4
Add the cracked, seeded olives and cook for a few seconds.
- 5
Stir in fresh basil leaves and bay leaves.
- 6
Add the Italian tomatoes and let the sauce cook down for 10-12 minutes, allowing the water to evaporate. The sauce should be "wet" with olive oil, not watery from the tomatoes.
- 7
Meanwhile, cook fettuccine in salted boiling water according to package directions.
- 8
Drain the pasta and add directly to the sauce, tossing to combine.
- 9
Plate and garnish with fresh basil leaves and shaved ricotta salata.
💡 Cook's Notes
Ricotta salata is soft ricotta that has been pressed and salted into a firmer, sliceable cheese—one of Tyler Florence's favorites for this dish.
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