Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        spaghetti
   2 1/2  cups          Italian tomatoes -- canned,peeled,hand
                        -- b
                        extra virgin olive oil
  20      milliliters   garlic -- sliced
  12                    basil leaves -- fresh, fine chop
   1      pinch         orgeano
                        salt and fresh ground black pepper
     1/2  cup           dry red wine
                        parmigiano-reggiano cheese -freshly
                        -- grated

Preparation:

In a skillet, sauté‚the garlic in oil over medium heat until transparent. Immediately pour in the wine and let evaporate for 30 seconds, then add the tomatoes, basil, oregano, salt and pepper. Cook uncovered over medium heat for 10 to 15 minutes. Meanwhile cook the spaghetti: Boil 20c (5L) of salted water. 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. When cooked, drain in a colander, then add pasta to sauce over low heat. Mix gently with sauce and transfer to serving bowl immediately. Top generously with cheese and serve.