Pasta Pomodoro for Two

- 28 oz. can San Marzano of whole tomatoes

- 1/4 cup olive oil

- 1/2 t. red pepper flakes

- 1 clove garlic, minced

- salt

- 8 oz. rigatoni

- 2 T. butter

- 1/2 cup fresh parmesan

With an immersion blender, blend the tomatoes. Heat oil in a large skillet. Combine red pepper flakes, garlic, and tomatoes for 5-8 minutes. Bring a pot of water to a boil and add the rigatoni, cook for a couple minutes less than the package instructions. Keep 1/4 of pasta water, drain the rest and add the pasta to the sauce. Add the reserved water to the skillet and cook another 3 minutes or until thickened. Add butter, cheese and season with salt.