| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Pasta, Main dish, Italian |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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