pat's Recipe

Fettucini Diablo

Category: Marinara

1 box (16 oz) fettucini
kosher salt
extra-virgin olive oil

2 cloves garlic, minced
2 dried red chiles (or crushed chile flakes)
1 can (28 oz) san marzano tomatoes
1/2 c. torn fresh basil
1 med onion finely chopped
1 c. of assorted pitted olives
3 sprigs thyme
1 bay leaf
Extra virgin olive oil
kosher sald and freshly ground pepper
salata ricotta for garnish

begin with the 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 tomatoes, basil and onion. Simmer until mixture begins
to thicken. While sauce is on simmer, add noodles to the boiling water and cook according to directions (al dente).
Add the olives to the sauce.
Drain pasta top with sauce and garnish with salt, pepper and ricotta is desired.