Fettucini Diablo By Tyler Florence

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.