Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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