Pasta marinara

  • Difficulty


  • 320 g0SXE012
  • 2 cloves garlic
  • 1 dl dry white wine
  • salt and pepper
Spaghetti n° 12


Blanch the tomatoes in boiling water for a few seconds; drain and peel them and once deseeded brake them up and place them in a bowl. Heat the oil in a saucepan and soften the crushed garlic.Sprinkle with wine, let it evaporate, add the tomatoes, season with salt and a grind of pepper and simmer for 10 minutes. When almost ready remove the garlic.Cook the spaghetti in plenty of boiling salted water and cook al dente. Pour the pasta into individual dishes, cover with the sauce and serve immediately.