Pasta Pomodoro for two

Ingredients:

• 220 g of mezzi-rigatoni pasta
• 1 can (800 g) whole, unpeeled San Marzano tomatoes
• 1/4 cup olive oil + extra for drizzling
• 0.5 tsp red pepper flakes
• 1 large clove of garlic, thinly sliced
• 2 tablespoons butter
• 1/4 tbsp. grated parmesan
• 1/4 tbsp. grated pecorino romano
• 1/4 cup fresh basil leaves, thinly sliced

Preparation:

1. Puree the tomatoes using an immersion blender or food processor.
2. Place the pan over medium heat and add the olive oil, red pepper flakes, and garlic. Gently fry the garlic until golden brown, being careful not to burn it. Add the tomatoes and bring to a boil; cook for 5-8 minutes.
3. Bring a large saucepan of salted water to a boil. Add the rigatoni and cook for 2 minutes less than the package directions. Set aside about 1/4 cup of the water and discard the rest.
4. Add the pasta to the saucepan. Add 2 tablespoons of the reserved pasta cooking water and cook until thickened, about 3 minutes. Add the butter, half of the cheeses, and half of the basil and cook, stirring frequently, until the pasta is well coated. Season with salt if needed.
5. Transfer to a serving bowl, sprinkle with the remaining cheese and basil, and drizzle with olive oil.