Spaghetti Pomodoro

Ingredients

3 tbsp extra virgin olive oil
2 fresh garlic cloves, chopped or 4 tbsp. chopped garlic (I use chopped garlic from a jar)
2 14 1/2-oz. cans Italian plum chopped tomatoes
1 14 1/2-oz. can Italian plum crushed tomatoes*
1/4 cup Latah Creek Primitivo or Sangiovese
1/2 cup cream
1/2 cup finely chopped fresh basil
freshly ground salt & pepper
freshly ground parmesan cheese
1 pkg angel hair or capellini pasta

*3-4 fresh ripe tomatoes peeled and chopped may be substituted for canned tomatoes

Directions

Heat olive oil in pan, add chopped garlic and sauté for approximately one minute making sure not to burn garlic. Add tomatoes and simmer until thick approximately 10-15 minutes.

Add wine and cream. Simmer again for approximately 10-15 minutes, then remove from heat.

While the sauce is simmering, cook pasta according to package directions.

Stir freshly chopped basil into finished sauce, and add salt and pepper to taste. Mix well.

Serve immediately over cooked pasta. Top with freshly ground parmesan cheese. Serves 4-6.

Ellena's Notes

This is from my first friend in Spokane, and now my very best friend, Janna Cresswell. It is as wonderful as she is! I prepared this dish for customers who came to our balsamic vinegar tasting here at the winery and it was a HUGE hit! I love this dish because it is so light and refreshing, making it perfect for a summer luncheon or light dinner.

This pairs wonderfully with our Sangiovese or any Reserve Red.