Instructions: Heat the double recipe of Wolfgangs Favorite Tomato Sauce for Pasta in a large saucepan over medium high heat until almost boiling.

Add the fresh julienned basil to the sauce and stir.

Fill a large saucepan with 4 quarts water. Add salt and bring to the boil. Add pasta. For fresh pasta, cook for 1 to 2 minutes, tasting to make sure its al dente (firm to the bite) before removing into a sieve or fine colander. Stir into the sauce.

Cook the sauce and pasta together for 1 minute before serving.

Divide the pasta into four equal portions and, using a pair of tongs or a carving fork, twirl into a mound and position in the center of each plate. Top with remaining sauce from pan. Garnish with freshly chiffonaded basil.

This recipe yields 4 servings.

Comments: This is a pasta dish served with the classic "red" sauce, a combination of tomato, basil and garlic. With this simple dish the presentation is very important and helps to make it special.

Wine Recommendation: I like Chianti. Forget those raffia-covered bottles of the past, Chianti now boasts some of Italys greatest wines. But you have to be careful. Look for names like Antinori, Altesino, Villa Cafaggio, Fontodi, Terrabianca, E. Ricasoli-Firidolfi and Castello di Querceto. Or ask your friendly wine shop proprietor for advice if the labels all seem too complicated.

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