Rigatoni w/ Marinara & Ricotta
recipe from Gourmet Magazine
- 1 (28-oz) can whole tomatoes in juice
- 2 large garlic cloves, crushed with side of a large heavy knife
- Pinch of hot red-pepper flakes
- 1/4 cup olive oil
- 1 1/4 tsp salt
- 4 fresh basil leaves, torn into bits
- 1 lb rigatoni
- 1 cup ricotta
- Grated Pecorino Romano
Cook garlic and red-pepper flakes in oil in a 4-quart heavy pot over moderate heat, stirring, until garlic is golden, about 5 minutes. Discard garlic, then add tomatoes with their juice and salt and simmer, uncovered, until sauce is thickened, about 20 minutes. Remove from heat and stir in basil and salt to taste.
Cook pasta in a 6- to 8-quart pot of well salted boiling water, uncovered, until al dente, then drain in a colander.
Toss pasta with warm marinara sauce in a large bowl. Serve with ricotta and grated Pecorino Romano.