Steph's Quick Marinara Over Tri-Color Pasta

* 1 tbsp olive oil
* 2-4 cloves fresh garlic, crushed
* 3 tbsp dry red wine
* 2 tbsp good balsamic vinegar
* 1 tsp dried oregano
* 1 tsp dried basil, crushed
* 1/2 tsp crushed red pepper (to taste)
* salt and pepper to taste
* 1 can diced tomatoes (14 oz)
* 1 can crushed tomato (28 oz)
* 1 tbsp sugar
* 1 lb. tri-color pasta
* grated Parmesan cheese

1. Heat large saucepan to med-high heat. Add olive oil and garlic. Stir until garlic is warmed and fragrant (do not let garlic brown). Stir in oregano, basil, crushed red pepper, salt and pepper. Add red wine and balsamic vinegar. Allow to simmer until slightly reduced and alcohol has cooked off (2-3 minutes). Carefully add in diced and crushed tomatoes. Bring to a gentle simmer then reduce heat to low and cover, stirring occasionally.
2. While sauce is simmering, cook pasta according to package instructions.
3. Once pasta is cooked and drained, stir 1 tbsp of sugar into sauce--this reduces the acidity. Serve immediately over cooked pasta, topped with grated Parmesan.

Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user FIGLIADELRE.