Spaghetti Alla Pummarola(

• 1 1/2 pounds spaghetti
• 2 1/2 cups italian plum (roma) tomatoes canned, peeled, hand broken
• 1 x olive oil, extra-virgin
• 2 each garlic cloves sliced
• 12 each basil fresh, finely chopped
• 1 pinch oregano
• 1 x salt
• 1 x black pepper freshly ground
• 1/2 cup red wine dry
• 1 x parmesan, parmigiano-reggiano cheese, grated freshly grated

1. In a skillet, saute the garlic in oil over medium heat until transparent.
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.
5. Boil 20c (5L) of salted water.
6. 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.
7. When cooked, drain in a colander, then add pasta to sauce over low heat.
8. Mix gently with sauce and transfer to serving bowl immediately.
9. Top generously with cheese and serve.

spaghetti, italian plum, olive oil, garlic, basil, oregano, salt, black pepper, red wine, parmesan

Taken from recipeland.com/recipe/v/spaghetti-alla-pummarola-36472 (may not work)