1/3 Cup Italian extra virgen olive oil
4 Garlic cloves, chopped fine
1/2 cup dry white or red wine
1/2 teaspoon crushed red pepper (or more if desired)
1 28 oz can of San Marzano tomatoes
Pinch of seasoned salt
Pinch of sugar
2 Tablespoons of chopped red basil
Directions:
In a heavy saucepan, heat the olive oil over medium heat. Sauté garlic until it begins to color slightly.
Pour in the wine and cook until a good bit of liquid evaporates. Add the crushed red pepper, tomatoes, sugar, salt and cook over low heat for 20 minutes more.
Makes about 2 & 1/2 cups or enough sauce for 1 pound of pasta.
Notes:
This came from a local newspaper. It is good the way it stands. One pound of pasta easily feeds 4 people. To make it for two, reduce only the amount of pasta and the amount of tomatoes. I have found two brands of San Marzano tomatoes, Vallone's and Cento. They are indistinguishable in taste & usually both $2.49.
I suggest cubing 2 cups of Portobello mushrooms (less for 2 people) and sautéing them in a separate pan over medium heat for 10-15 minutes. After the tomatoes have been added and allowed to simmer for 10 or so minutes, add the mushrooms. Portobello mushrooms will improve the taste of almost anything they can be added to.