Spaghetti sauce tomato

Spaghetti sauce tomato


  • parmesan
  • 2 tbsp.tablespoons olive oil
  • 3 cloves garlic medium size
  • 5 pieces medium tomato
  • 50 g dry white wine
  • oregano Dried
  • fresh basil
  • black pepper
  • sea salt

first on a griddle, heat olive oil and fry it a little chopped garlic (he should get a golden color).Then to add the coarsely chopped tomatoes, pre-clearing them from the skin.Garlic with tomatoes simmer until the past will not be allowed until the juice and soften.

During cooking, chop the basil sauce (use should not only leaves but also the stems, so delicious), and add it to the pan, mix well.After this slightly pritrusite "mush" oregano.Usually it is the spices, but you can also find dry twigs, which, incidentally, is better.

In case of evaporation of the liquid: pour water left after cooking the spaghetti, a few tablespoons of water can splash in the pan and add to what has boiled away.At the end, add the wine to get a nice flavor.After 2 minutes, the pan can be removed from the heat,

the sauce is ready.Bon Appetit!

author of the publication: Valery Samoylov

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