Spaghetti Alla Pummarola (spaghetti With Toma Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Spaghetti,
2 1/2 cup: Italian tomatoes canned, peeled,hand broken
Extra virgin olive oil,
2 centiliter: Garlic, sliced
12: Basil leaves, fresh,fine chop
pn Orgeano,
Salt,
Fresh ground black pepper,
1/2 cup: Dry red wine,
Parmigiano-Reggiano cheese freshly grated,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp