Angel Hair Pasta With Wolfgang's Favorite Tomato Sauce Recipe

Heat the double recipe of Wolfgang's Favorite Tomato Sauce for Pasta in a large saucepan over medium high heat till almost boiling.
Add in the fresh julienned basil to the sauce and stir.
Fill a large saucepan with 4 qts water.
Add in salt and bring to the boil.
Add in pasta.
For fresh pasta, cook for 1 to 2 min, tasting to make sure it's al dente (hard to the bite) before removing into a sieve or possibly fine colander.
Stir into the sauce.
Cook the sauce and pasta together for 1 minute before serving.
Divide the pasta into four equal portions and, using a pair of tongs or possibly a carving fork, twirl into a mound and position in the center of each plate.
Top with remaining sauce from pan.
Garnish with freshly chiffonaded basil.
This recipe yields 4 servings.
Comments: This is a pasta dish served with the classic "red" sauce, a combination of tomato, basil and garlic.
With this simple dish the presentation is very important and helps to make it special.
Wine Recommendation: I like Chianti.
Forget those raffia-covered bottles of the past, Chianti now boasts some of Italy's greatest wines.
But you have to be careful.
Look for names like Antinori, Altesino, Villa Cafaggio, Fontodi, Terrabianca, E. Ricasoli-Firidolfi and Castello di Querceto.
Or possibly ask your friendly wine shop proprietor for advice if the labels all seem too complicated.