Wash and cube the tomatoes. In a saucepan sauté the oil and garlic along with a few leaves of basil, and as soon as it begins to amalgamate add the tomatoes. Raise the flame allowing the juice from the tomatoes to evaporate. Add the tomato puree and cook another 5 minutes over a high flame. One the desired consistency has been reached season with fresh basil and oregano. Cook the Spaghettini in abundant salted water, drain, and then combine with the sauce, away from the flame. Add butter and Parmesan and serve immediately. WINE PAIRING: This traditional plate, seasoned with basil and oregano at the completion, along with the Sorrentino tomatoes, contribute to a fresh acidic aftertaste. A Rosato from Salento, known for it’s acidic full-bodied overtones and citrus, floral Mediterranean flavors is a perfect companion to the dish.