Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Main dish
Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb Spaghetti
2 1/2 c Italian tomatoes
-canned,peeled,hand broken
Extra virgin olive oil
2 cl Garlic, sliced
12 Basil leaves,fresh,fine chop
pn Orgeano
Salt
Fresh ground black pepper
1/2 c Dry red wine
Parmigiano-Reggiano cheese
-freshly grated
In a skillet, saute the garlic in oil over medium heat
until transparent. Immediately pour in the wine and
let evaporate for 30 seconds, then add the tomatoes,
basil, oregano, salt and pepper. Cook uncovered over
medium heat for 10 to 15 minutes.
Meanwhile cook the spaghetti: Boil 20c (5L) of salted
water. When it comes to a rolling boil, add the pasta,
stir with a plastic or wooden fork and let boil
uncovered for a few minutes. When cooked, drain in a
colander, then add pasta to sauce over low heat. Mix
gently with sauce and transfer to serving bowl
immediately. Top generously with cheese and serve.
