Spaghetti Alla Pummarola

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Spaghetti
2 1/2 cups	156g / 5.5oz	Italian tomatoes - canned,peeled,hand b
		Extra virgin olive oil
20		Garlic - sliced
12		Basil leaves - fresh, fine chop
1		Orgeano
		Salt and fresh ground black pepper
1/2 cup	118ml	Dry red wine
		Parmigiano-reggiano cheese -freshly grated

Recipe Instructions

In a skillet, sauteethe 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.

Source:
Mario Batali

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