| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 2 servings |
Ingredients
- 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, cut into chiffonade
Instructions
- Puree the tomatoes using 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.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 954 |
| Total Fat | 51 g |
| Saturated Fat | 17 g |
| Carbohydrates | 102 g |
| Dietary Fiber | 9 g |
| Sugar | 15 g |
| Protein | 30 g |
| Cholesterol | 60 mg |
| Sodium | 1377 mg |
Reviews
Simple and great flavor combination. It’s a favorite in our house.
Great recipe! Made as is. Make sure to taste the sauce before you serve it to see if it needs salt.
Found it bland and quite frankly missing something. I’m used to pomodoro being much creamier than this. Was a disappointment, it sure there is a way to doctor it for a better outcome.
Excellent. My whole family loves it. I reduce the spice for my young children and my husband and I just add more red pepper flakes at the table on our servings. Highly recommend. Great with some bread on the side to soak up extra sauce.
V
It was pretty bland and I agree with the reviewer that said that there was way too much sauce for the amount of pasta.
Great taste. Felt 28oz can of tomatoes made way too much sauce for 8oz of pasta
I wanted to add Italian sausage, but forgot. My husband and I thought it was pretty flavorless. Sauce never thickened up, until we were done eating. We did save the leftovers for lunch and I added more garlic.
So easy, quick and added Italian sausage with peppers and onions…
So simple yet full of flavor!
So simple yet full of flavor!
Delicious and easy!