Title: Spaghetti alla pummarola (spaghetti with toma
 Categories: Pasta, Main dish, Italian
      Yield: 4 Servings
 
  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.