1/3 cup Italian extra virgin olive oil
4 garlic cloves, chopped fine
1/2 cup dry white or red wine
1/2 teaspoon crushed red pepper (or more, if you want)
20 ounces ripe tomatoes, peeled, seeded and chopped or one 28 ounce can of imported Italian tomatoes (These must be top quality.)
Pinch of seasoned salt and sugar
2 tablespoons fresh basil
In heavy saucepan heat olive oil over medium heat. Sauté garlic until it begins to color slightly. Pour in wine and cook until a good bit of liquid evaporates. Add the crushed red pepper, tomatoes, salt and sugar and cook over low heat for 20 minutes, until sauce thickens slightly. Add the basil and cook 5 more minutes. Makes about 2 1/2 cups or enough for 1 lb. of pasta.