Fettucini Diablo By Tyler Florence

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   PREPARE SAUCE:

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   Take a large skillet and add a 2-count of olive oil over medium heat.

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   Once you get a shimmer, add the minced garlic and dried red chiles and cook for a minute until fragrant.

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   Add the chopped onion, pitted olives, torn basil leaves, thyme and bay leaf then cook until translucent -- about 2-3 minutes.

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

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   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.).

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   PREPARE PASTA:

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   Bring a large pot of salted water to a boil to cook the pasta. (The salted water should taste like the sea.)

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   Cook the fettuccini al dente.

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    Drain (reserving 1/2 cup of pasta water) and dump directly into the diablo sauce.

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    (If the sauce is too thick, with a ladle, add some of the pasta water to thin out the sauce.)

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    Season with salt and freshly ground black pepper.

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    Garnish with basil leaves and some shaved salata ricotta.

No additional tips available.