Spaghetti With Red Wine And Rosemary Marinara Sauce - cooking recipe

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

Preparation

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