Pasta Pomodoro For Two

01Method

1. 1

   Blend the tomatoes into a smooth purée using an immersion blender or food processor. Set aside.

2. 2

   Place a saucepan over medium heat and combine the olive oil, red pepper flakes, and garlic. Gently cook the garlic until it turns golden, taking care not to let it burn. Pour in the tomato purée, bring to a simmer, and cook for 5 to 8 minutes.

3. 3

   Bring a large pot of generously salted water to a boil. Cook the rigatoni 2 minutes short of the package directions. Before draining, scoop out about 60 ml of the starchy pasta water.

4. 4

   Transfer the drained pasta directly into the sauce. Stir in a splash of the reserved pasta water and cook until the sauce tightens, about 3 minutes. Add the butter, half of each cheese, and half of the basil, tossing often until the pasta is evenly coated. Adjust seasoning with salt as needed.

5. 5

   Spoon into a serving bowl, scatter the remaining cheese and basil on top, and finish with a drizzle of olive oil.