Ingredients for Fettucini Diablo By Tyler Florence
- Extra Virgin Olive Oil
- Garlic Cloves
- Dried Red Chilies
- 28 ounces (one 28-ounce can) San Marzano tomatoes
- Fresh Basil
- Onion
- Olive
- Fresh Thyme Sprigs
- 1 bay leaf
- Kosher Salt
- Fresh Ground Black Pepper
- Fettuccine
- Fresh Basil Leaf
- Ricotta Salata
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How to Make Fettucini Diablo By Tyler Florence
- **Prepare the Sauce:**
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add 2 cloves minced garlic and 1/2 teaspoon of crushed red pepper flakes. Cook for 1 minute until fragrant.
- Add 1/2 cup chopped yellow onion, 1/2 cup pitted olives (variety of your choice), 1/4 cup torn fresh basil leaves, 1 teaspoon fresh thyme leaves, and 1 bay leaf. Cook until the onion is translucent, about 2-3 minutes.
- Add 28 ounces (one 28-ounce can) of San Marzano tomatoes. Crush the tomatoes by hand before adding them to the skillet.
- Bring to a boil, then reduce heat to low and simmer uncovered for 10 minutes.
- **Prepare the Pasta:**
- Bring a large pot of salted water to a boil. Add 1 pound of fettuccine.
- Cook the fettuccine al dente according to package directions.
- Drain the pasta, reserving about 1/2 cup of pasta water, and add it directly to the diablo sauce. Toss to combine. Add a little pasta water if needed to loosen the sauce.
- Season with salt and freshly ground black pepper to taste.
- Garnish with fresh basil leaves and 1/4 cup shaved Ricotta Salata cheese (or Parmesan/Romano). Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
37g
Fat
11g
Carbs
32g