|CLASSIC pasta||rigatoni with basil|
An ample pasta, rigatoni, with a touch of herbs.
>>note: for this dish we cut down the pasta from one pound to three-quarters of a pound.
for the sauce:
for the pasta:
In a saute pan, heat the olive oil. Add the garlic and cook for fifteen seconds. Add the basil and cook for two minutes.
Bring 4-5 quarts of water to a boil. Add a tablespoon of salt. Drop in the pasta and stir. Continue cooking until al dente Drain.
Add the pasta to the sauce while over medium heat. Add the parmesan and pecorino and mix well. Serve.