Creamy Three-Cheese Rigatoni with Cherry Tomatoes, Spinach and Basil

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of water to a boil. Salt it lightly, because the cheeses are already salty.

Step 2

Cook the rigatoni until al dente. Before draining, reserve at least 200 ml of pasta water.

Step 3

Heat the olive oil in a large frying pan over medium heat.

Step 4

Add the cherry tomatoes and cook for 5 to 7 minutes, until softened and lightly blistered. Press a few with a spoon so they release some juice.

Step 5

Add the garlic and cook for about 30 seconds. Do not brown it unless bitter garlic is somehow part of the vision.

Step 6

Lower the heat. Add the Gorgonzola and about 100 ml of pasta water.

Step 7

Stir gently until the Gorgonzola melts into a smooth sauce.

Step 8

Add the drained pasta and toss until coated.

Step 9

Remove the pan from the heat. Add the Pecorino and Parmigiano gradually, stirring constantly.

Step 10

Add more pasta water, a little at a time, until the sauce is creamy and glossy rather than thick and clumpy.

Step 11

Add the spinach and toss for 30 to 60 seconds, just until slightly wilted. Do not cook it into a wet green surrender.

Step 12

Tear in the basil leaves and add plenty of black pepper.

Step 13

Taste before adding salt. You may not need any.

Step 14

Serve immediately with a little extra Pecorino or Parmigiano on top.