Spaghetti alla pummarola(spaghetti with toma

 
               SPAGHETTI ALLA PUMMAROLA (SPAGHETTI WITH TOMA
 
 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.
  
 
 
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