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Pasta Pomodoro for Two


One 28-ounce can 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
Kosher salt
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



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