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Pasta Pomodoro for Two

Geoffrey Zakarian
  • 30 minutes
  • Serves 2

INGREDIENTS

1/4 cup

Basil, fresh leaves

1

large clove Garlic

1 28 ounce can

San marzano tomatoes, whole

8 oz

Mezzi rigatoni, high-quality dried

1

Kosher salt

1/2 tsp

Red pepper flakes

1/4 cup

Olive oil, extra-virgin

2 tbsp

Butter

1/4 cup

Parmigiano-reggiano, grated

1/4 cup

Pecorino romano, grated