Recipe - Spaghetti Alla Pummarola (Spaghetti With Toma

1 One half pound Spaghetti
2 One half cup Italian tomatoes
canned,peeled,hand broken
Extra virgin olive oil
2 cl Garlic, cut or sliced up
12 Basil leaves,fresh,fine chop
pn Orgeano
Salt
Fresh ground black pepper
One half cup Dry red wine
ParmigianoReggiano 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.