Spaghetti With Red Wine and Rosemary Marinara Sauce

Ingredients

• 2 tablespoons olive oil
• 1 cup onion, chopped
• 4 garlic cloves, minced

• 1 (28 ounce) can plum tomatoes, juices included

• 1 (6 ounce) can tomato paste
• 3/4 cup dry red wine
• 1 tablespoon sugar
• 2 teaspoons dried basil
• 1 teaspoon dried rosemary
• 1/2 teaspoon coarse salt
• 1/8 teaspoon crushed red pepper flakes (to taste)
• fresh ground black pepper, to taste
• 12 ounces spaghetti, cooked until al dente and drained

Directions

1. 1

   In a large deep-sided nonstick skillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring often, 3 minutes.

2. 2

   Add the tomatoes and their juices, tomato paste, wine, sugar, basil, rosemary, salt, red pepper flakes (if using), and black pepper; bring to a brisk simmer over medium high heat.

3. 3

   Reduce the heat and simmer, uncovered, until reduced and thickened, about 20 minutes, stirring occasionally and breaking up the tomatoes with a large wooden spoon. Serve hot over spaghetti.