6
Submitted by KateL
"Entered for safe-keeping, I love "diablo" pasta sauces for a change of pace. Note that creamy ricotta may not be substituted for the hard cheese sold as ricotta salata; if you can't find it, use shavings of the best hard Parmesan or Romano cheese available to you. San Marzano tomatoes are a variety of plum tomatoes considered by many chefs to be the best sauce tomatoes in the world; brands available in supermarkets include Cento, La Bella, Solinia and Vanita. As for the olives: does your supermarket have an "olive bar" that allows you to get a little of this and a little of that?"
photo by Karen Elizabeth 
- Ready In:
- 55mins
- Ingredients:
- 15
- Serves:
-
4
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ingredients
-
SAUCE
- 1 -2 tablespoon extra virgin olive oil
- 2 garlic cloves, minced
- 2 dried red chilies or 1 teaspoon crushed red chili pepper flakes
- 28 ounces san marzano tomatoes, drained (Brands include Cento, La Bella, Solinia or Vanita)
- 1⁄2 cup fresh basil, torn
- 1 medium onion, finely chopped
- 1 cup pitted olive, assortment encouraged
- 3 fresh thyme sprigs
- 1 bay leaf
- kosher salt, to taste
- fresh ground black pepper, to taste
-
PASTA
- 16 ounces fettuccine
- kosher salt ("to make it like sea water")
-
GARNISH
- fresh basil leaf, for garnish
- ricotta salata, shaved (for garnish)
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directions
-
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.
Questions & Replies
-
Can I use Guajillo Whole Chile Pods as the dried red chiles? If so, do I leave them whole or should they be diced before adding? Thanks for any input as I have not used these chiles before.
indianagib
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Reviews
-
Simple and delicious! It wasn't as hot as I was expecting. The recipe came together super quick and all the flavors worked really well together. Thanks for sharing the recipe.
Lucky in Bayview
-
Really enjoyed this. I also used the red pepper flakes, I was generous with them but could have added a bit more! Also used the shaved parmesan, and black olives, because I had them. Great recipe, made for PRMR tag game
Karen Elizabeth
-
This was a wonderful and easy recipe! I didn't have dried red chilies, so I used a full teaspoon of crushed red pepper flakes. I also found some mixed pitted olives in red pepper oil at the olive bar, which really ratcheted up the heat. For the tomatoes, I used a drained can of La Bella Diced San Marzano tomatoes. The sauce came out perfectly, and I didn't need to add any pasta water. Unfortunately, my market was out of ricotta salata, so I used shredded parmesan. Honestly, I don't think this pasta needs any cheese at all, though. It was delicious and filling and definitely on the list to make again.
JackieOhNo!
-
Boy this is just delicious! So easy to make and nice and spicy. I had some black olives so used only those but I agree that an assortment would be really good. Topped with shredded parmesan and really enjoyed - thanks for sharing the recipe!
loof751
-
WOW! this was very good. I used the pepper flakes instead of the peppers because I was chicken. We don't eat too much hot food so I was afraid to use the actual peppers. Anyway, we thought this was a great side dish.
Realtor by day, Chef by night
see 1 more reviews
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RECIPE SUBMITTED BY
KateL
Joppa, Maryland
- 50 Followers
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I love to eat yummy healthy foods!
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