Spaghetti alla pummarola (spaghetti with toma

Yield: 4 Servings

Ingredients:

1 1/2 lb Spaghetti
2 1/2 c Italian tomatoes

Instructions:

-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.