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..