- 4 TBSP Picual or Coratina Extra Virgin Olive Oil {see note}
- 1 medium onion, very finely chopped
- 1/2 cup red wine
- 3 cloves garlic, finely chopped
- 1 can {28 oz} tomatoes with juice
- 1/2 cup Romano or Parmesan cheese
- 3-4 large basil leaves, chopped
- salt & freshly ground black pepper
Heat oil to medium-low in saucepan. Add onion and cook until translucent, 5-8 minutes. Add red wine and stir until the alcohol has evaporated, about 3 minutes. Add garlic, cook and stir 2 minutes. Add tomatoes and cheese and stir well.
Simmer uncovered 20-30 minutes. Add basil and cook 5 minutes more. Season with salt and pepper to taste.
Makes 4 cups
Cook’s note: Picual oil is a Spanish varietal; Coratina is Italian. They provide depth of flavor to the sauce. If you can’t find either, a good quality, fruity EVOO will do.
Nutritional values per 1/2 cup serving: 140 calories, 9.5 g fat {2.5 g saturated}, 8 g carbohydrates, 1 g fiber, 4 g protein, 10 mg cholesterol, 403 mg sodium.
