Spaghetti Alla Pummarola

Course : Italian
Serves: 4
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1 1/2 pounds spaghetti
2 1/2 cups Italian tomatoes -- canned,peeled,hand
1/4 Cup extra virgin olive oil
2 cloves garlic -- sliced
12 medium basil leaves -- fresh, fine chop
1 dash orgeano
1 teaspoon salt and fresh ground black pepper
1/2 cup dry red wine
1 Cup parmigiano-reggiano cheese freshly grated

Preparation / Directions:

In a skillet, sauté‚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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