Spaghetti alla pummarola (spaghetti with tomato sauce)

Yield: 4 servings

Measure Ingredient
1½ pounds Spaghetti
2½ cup Italian tomatoes canned,peeled,hand broken
\N \N Extra virgin olive oil
2 cloves Garlic, sliced
12 \N Basil leaves,fresh,fine chop
\N pinch Orgeano
\N \N Salt
\N \N Fresh ground black pepper
½ cup Dry red wine
\N \N 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.

Similar recipes