Recipe By: Geoffrey Zakarian, Food Network, adapted
Serving Size: 2 (plus some leftovers)
Preparation Time: 30 minutes
Total Time: 30 minutes
One 28-ounce can whole, peeled San Marzano tomatoes
1/4 cup extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes
1 large clove garlic, thinly sliced
Kosher salt
8 ounces small 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
2 cups spinach, chopped
1 tablespoon of olive oil
1. Purée the tomatoes using an immersion blender or food processor. Set aside.
2. In a large 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.
3. Add the tomatoes and bring to a simmer; simmer at least 8 minutes.
4. Bring a large pot of water to a boil. Add a pinch of salt and the rigatoni and and cook for 2 minutes less than the package instructions. Reserve about 1/4 cup of the pasta water, then drain the pasta.
5. Add the pasta to the sauce. Add 2 tablespoons of the reserved pasta water and cook until thickened, about 3 minutes.
6. Add the butter, half of both cheeses, half of the basil and half of the spinach and cook, tossing frequently, until the pasta is nicely coated.
7. Transfer to a serving bowl, top with the remaining cheese, basil and spinach and drizzle with 1 tablespoon of olive oil.
