Fettuccini Diablo

Begin with the sauce. Add a 2-count of olive oil to a large skillet 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. Cook until translucent, about 2-3 minutes.

Strain the San Marzano tomatoes and hand crush into a separate bowl, then add to skillet.

Bring to a boil, turn heat to low, and simmer uncovered for 10 minutes.

Meanwhile, bring a large pot of salted water to a boil. The salted water should taste like the sea.

Cook the fettuccini al dente, then drain and add directly into the diablo sauce.

Use a ladle to add some pasta water to thin out the sauce if necessary.

Season with salt and freshly ground black pepper.

Garnish with basil leaves and shaved ricotta salata cheese.