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Ingredients
- 1Â 1/2 lb spaghetti
- 2Â 1/2 c. Italian tomatoes, canned,peeled,hand b
- Â Â extra virgin extra virgin olive oil
- 20 ml garlic, sliced
- 12 x basil leaves, fresh, fine chop
- 1 pch orgeano
- Â Â salt and fresh grnd black pepper
- 1/2 c. dry red wine
- Â Â parmigiano-reggiano cheese freshly grated
Directions
- In a skillet, sauteethe garlic in oil over medium heat till transparent.
- Immediately pour in the wine and let evaporate for 30 seconds, then add in the tomatoes, basil, oregano, salt and pepper. Cook uncovered over medium heat for 10 to 15 min. Meanwhile cook the spaghetti: Boil 20c (5L) of salted water.
- When it comes to a rolling boil, add in the pasta, stir with a plastic or possibly wooden fork and let boil uncovered for a few min. When cooked, drain in a colander, then add in pasta to sauce over low heat. Mix gently with sauce and transfer to serving bowl immediately.
- Top generously with cheese and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 287g | |
| Recipe makes 4 servings | |
| Calories 675 | |
| Calories from Fat 23 | 3% |
| Total Fat 2.76g | 3% |
| Saturated Fat 0.5g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Potassium 630mg | 18% |
| Total Carbs 131.95g | 35% |
| Dietary Fiber 6.5g | 22% |
| Sugars 6.98g | 5% |
| Protein 23.14g | 37% |
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