Tomato Basil Sauce:
You can make your own sauce ahead and heat while pasta is cooking, or serve with store bought sauce such as PC Blue Menu Tomato Basil sauce.
Pasta: either penne or spaghetti or other favourite pasta
Grated Parmigiano Reggiano
Crusty Italian bread
NOTE: depending on serving size, adjust pasta and sauce quantities, see below.
Bring a large pot of water to a boil. Add salt to boiling water. Cook pasta al dente according to package directions. About ¾ cup of dried penne per person. While pasta is cooking, heat about 200grams of sauce per person. (These quantities are typical if this is the main course; half ingredients if other courses are being served).
Once pasta is cooked, drain, place on serving plate, top with sauce and Parmigiano Reggiano, and serve with crusty Italian bread and Valpolicella.
The Valpolicella should be served at 16 to 17˚C.
Recommended wine: 2016 Folonari Valpolicella DOC, LCBO #828, $13.95