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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:

• one half cup olive oil
• two cloves of garlic, peeled and minced
• one quarter cup fresh basil, chopped
• salt and freshly ground pepper
• two tablespoons freshly grated parmesan
• two tablespoons freshly grated pecorino romano

for the pasta:

• three quarters pound of rigatoni

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.

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