1 1/2 lb Spaghetti
2 1/2 cup Italian tomatoes canned,peeled,hand broken
Extra virgin olive oil
2 cl Garlic, sliced
12 Basil leaves,fresh,fine chop
pinch Orgeano
Salt
Fresh ground black pepper
1/2 cup Dry red wine
Parmigiano-Reggiano cheese freshly grated
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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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