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Recipe Categories: bakerbroads1's HOME PAGECASSEROLES DESSERTS PASTA

SPAGHETTI




Source of Recipe


Villa owner in Italy


Recipe Introduction


When Bette went to Italy the man that owned the villa outside Florence cooked this one night


List of Ingredients




20 small/medium size tomadoes (We usually get the ones that come on the vine)
Water
Red Wine
Olive oil
6 Leaves Basil
1 Clove Garlic
Salt and Pepper
1 t Sugar

Recipe



Take a LARGE sauce pan and fill it with water to cover bottom and about ½ and inch up. Bring water to a boil. Cut tomatoes into small bite size pieces and place in a colander (we don’t want all the extra seeds and juices).We usually get the ones that come on the vine (about 20 small/medium size usually covers the bottom and half way up). Place tomatoes into sauce pan and let simmer in the boiling water. Turn stove down to medium and add red wine (I like the merlot or cabernet…don’t add a sweet it will through off the taste). If you buy the small 4 pack wines it’s usually just 1 small bottle. Olive oil add after the wine to get the tart taste of the wine out of your mouth (probably about a 1/3 of the bottle that you used for the wine). Add basil, about 6 leaves cut. Add garlic about half a tablespoon,sugar,Salt and pepper of course. That’s it and remember it’s all to taste let everything simmer and keep tasting if you want more of something add more. Usually it’s always the olive oil that I’m having to add. If you are going to have more then 4 over I would double the tomatoes and go half more of everything else. The wetter it is the more it sticks to the pasta, also the stickier the pasta the more the liquid will stick.