Spaghetti Alla Pummarola(Spaghetti with Toma
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...
Ingredients
- 11/2 lb spaghetti
- 21/2 c italian tomatoes
- 12basil leaves,fresh,fine chop
Directions
- 1
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
- 2
Immediately pour in the wine and let evaporate for 30 seconds, then add the tomatoes, basil, oregano, salt and pepper
- 3
Cook uncovered over medium heat for 10 to 15 minutes
- 4
Meanwhile cook the spaghetti: Boil 20c (5L) of salted water
- 5
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
- 6
When cooked, drain in a colander, then add pasta to sauce over low heat
- 7
Mix gently with sauce and transfer to serving bowl immediately
- 8
Top generously with cheese and serve.