D.O.P. Marinara Sauce

From Rebecca Maggi

4 cloves garlic, finely minced
2 tablespoon olive oil
1 large can Cento brand San Marazano D. O. P. whole tomatoes
1 teaspoon dried basil
1/8 teaspoon red pepper flakes
1/4 cup white wine
1 handful fresh parsley, chopped
3/4 pound dried spaghetti noodles

Saute garlic in olive oil until soft (be careful not to get the oil too hot because garlic burns easily, and burnt garlic is not good eats!). Add the tomatoes along with their liquid, the wine, the basil, and red pepper flakes. Cook uncovered, stirring frequently over medium-low heat for about 20 minutes until it thickens a little. Just before serving, add a handful of chopped fresh parsley.

Cook spaghetti in boiling, salted water until al dente, and then drain (don't rinse because the starch helps the sauce stick to the noodles).

Serve over spaghetti noodles, with plenty of freshly grated Parmesan cheese.

Serves 2