Serves 4

 

2/3 cup dry whit wine

2 fresh red chilli's

2 garlic cloves, finely chopped

5 tbsp extra virgin olive oil

1 lb chopped tomatoes

fresh parmigiano reggiano shaved for garnish

fresh basil, for garnish

salt and pepper to taste

1lb of Parpadella  pasta

 

Sauce: heat oil in a skillet, when hot add the tomatoes, garlic, chopped chilli's,

2/3 cup of whit wine, and  fresh basil leaves, stirring frequently, 2-3 minutes.

Reduce heat to low and cook gently for 10-20 minutes, or until soft. Season with

salt and pepper to taste. Set aside.

 

Bring a large saucepan of lightly salted water to a boil. Add the pasta, and cook for

7-10 minutes or until al dente.

 

Drain pasta and transfer to sauce retain some of the pasta water.

Incorporate pasta and sauce place in serving bowl, add shaved parmigiano reggiano,

 and basil, serve immediately..