Another fabulous offering from our friendly foodie customers. We have a great time chatting in the tasting room. That’s what we’re all about: food, friends, family and wine, of course. Sangiovese with a youthful edge pairs with equally acidic foods like tomato sauce or you can use the strength of garlic, red pepper and basil for balance. This recipe has both so is doubly good. Remember that Sangiovese has relatively low tannins so it doesn’t need much salt, which is sourced from the Romano cheese. Add a bit, taste the wine, then add more if you like. I’m sure you will add more pasta to your plate, anyway. Thanks, Charles.

1lb. Farfalle or your favorite pasta
2 cans (28oz. ea.) Cento "Chefs Cut" tomatoes (see note below)
1 cup extra virgin olive oil
12 cloves of garlic sliced super thin (shaved)
1 tsp crushed red pepper flakes
24 fresh basil leaves torn to pieces
Salt and pepper to taste

In a sauce pan heat olive oil, garlic, and red pepper flakes. Heat till garlic sizzles but do not brown!! Add tomatoes, salt and pepper and bring to boil. Stir. Add basil, reduce heat, and simmer about 5-10 minutes.

Put cooked pasta in a large serving bowl and pour all the sauce over the top! Serve with Romano cheese.

Note: If you can't find the cento tomatoes (which are awesome), I would use 1 can of crushed tomatoes and 1 can of whole plum tomatoes with the juice and break-up whole tomatoes with your hand.

This is quick and simple recipe my uncle came up with which he named but doesn't translate well.

Sometimes simplicity is golden