In a skillet, saute 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.
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|Serving Size: 1 Serving (315g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 31 (5%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 2.2mg||1 %|
|Sodium 55.2mg||2 %|
|Potassium 683.3mg||18 %|
|Total Carbohydrate 130.8g||38 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 124g|
|Protein 23.9g||34 %|
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Calories per serving: 680
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