Recipe Courtesy of Geoffrey Zakarian Modified to Convert this recipe from Food Network with fresh ingredients.
I love pasta! But I like it even more when it’s simple and fast. Pomodoro means 'tomato' in Italian. This recipe comes very healthy and natural as you get to cook down the tomatoes to make a light sauce for the pasta--easy as that! It’s the freshest way to enjoy pasta!
3-4 cups 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
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
Directions: 1. Puree the tomatoes using an immersion blender or food processor. Transfer to your VitaClay pot. Set on stew to cook for 30 minutes. 2. In a saucepan over medium heat, combine the olive oil, pepper flakes, and garlic. Gently toast the garlic until golden brown, being careful not to burn it. Transfer to your VitaClay pot and let it continue to cook. 3. In your other Vitaclay pot, add rigatoni and water to cover. Set on stew to cook for 20 minutes. Reserve about 1/4 cup of the pasta water, then drain the pasta. 4. Add the pasta to the cooked Pomodoro saucepot. Add 2 tablespoons of the reserved pasta water and cook until thickened, about 3 minutes. Add the butter, half of both kinds of cheese, 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.