Pasta Pomodoro for Two
Source: Geoffrey Zakarian
One 28-ounce can whole, peeled San Marzano tomatoes
1/4 cup extra-virgin olive oil, plus extra for drizzling
1/2 teaspoon crushed red pepper flakes
1 large clove garlic, thinly sliced
Kosher salt
8 ounces high-quality dried mezzi rigatoni
2 tablespoons butter
1/4 cup grated Parmigiano-Reggiano
1/4 cup grated Pecorino Romano
1/4 cup fresh basil leaves
Squeeze the tomatoes to crush with your hands or use an immersion blender or food processor. Set aside.
In a saucepot over medium heat, combine the olive oil, pepper flakes and garlic. Gently toast the garlic until golden brown, being careful not to burn it. Add the tomatoes and bring to a simmer; simmer 5 to 8 minutes.
Bring a large pot of salted water to a boil. Add the rigatoni and cook for 2 minutes less than the package instructions. Reserve about 1/4 cup of the pasta water, then drain the pasta.
Add the pasta to the pot with the sauce. Add 2 tablespoons of the reserved pasta water and cook until thickened, about 3 minutes. Add the butter, half of both cheeses and half of the basil and cook, tossing frequently, until the pasta is nicely coated. Season with salt if necessary.
Transfer to a serving bowl, top with the remaining cheese and basil and drizzle with olive oil.
2 servings