Pasta pomodoro sounds like the most Italian dish ever. You can prepare it in half an hour and the recipe is meant for two servings.
Ingredients
- 8 oz high-quality dried mezzi rigatoni
- 1 thinly sliced large clove garlic
- 1 28-oz can whole, peeled tomatoes
- 1/4 cup grated Pecorino Romano
- 2 tablespoons butter
- 1/4 cup extra-virgin olive oil
- 1/4 cup grated Parmigiano-Reggiano
- salt
- 1/4 cup fresh basil leaves, cut into chiffonade
- 1/2 teaspoon crushed red pepper flakes
Instructions
- Get a blender or a food processor and fill it with the tomatoes. Blend to get a paste-like consistency.
- Heat the olive oil together with the garlic and red pepper flakes. When the flakes become golden brown you can include the tomatoes. Wait for the mixture to start simmering, then let it simmer for 5 to 8 minutes.
- Start cooking the rigatoni in salted water. Follow the instructions on the packaging, but cook them 2 minutes less than recommended. Make sure that you save 1/4 cup of the salted water that you cooked the rigatoni in.
- Pour the rigatoni in the tomato sauce and include 2 tablespoons of the water.
- Cook the pasta pomodoro for 3 minutes, then include half of the basil, half of the two types of cheese, and the butter.
- Mix well until the cheese is melted. Serve the pasta with the rest of the basil and cheese on top.
