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SPAGHETTI




Source of Recipe


Tuscany Podere Campolivo


List of Ingredients




Water
Tomatoes 20 small(we usually get the ones that coe on the vine "Campari"
Red Wine (Merlot or Cabernet)
Olive Oil
Basil 6 leaves cut in small pieces
Garlic 1/2 tablespoon
Salt and Pepper

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. 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 than 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.