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