Pasta alla Zozzona

Ingredients:

1. 400g of rigatoni pasta
2. 1/4 cup olive oil
3. 4 cloves garlic, minced
4. 1 teaspoon red pepper flakes
5. 1 can (400g) crushed tomatoes
6. 1/2 cup grated Pecorino Romano cheese (360 kcal)
7. Fresh basil leaves for garnish

Steps:

1. Boil Pasta: Cook rigatoni according to package instructions. Reserve a cup of pasta water before draining.
2. Sauté Aromatics: In a pan, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sauté until fragrant.
3. Add Tomatoes: Pour in crushed tomatoes, season with salt, and simmer for 15 minutes.
4. Combine Pasta: Toss cooked rigatoni into the sauce, adding pasta water as needed for desired consistency.
5. Finish with Cheese: Sprinkle Pecorino Romano over the pasta, stirring to combine.
6. Garnish and Serve: Top with fresh basil leaves, and serve this flavorful Pasta alla Zozzona immediately.

Enjoy this delightful Roman dish that captures the essence of Italian home cooking!