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1/2 cup virgin olive oil

1 small onion, peeled and diced

2 cloves garlic, peeled and minced

4 cups diced tomatoes

1 cup white wine

2 teaspoons kosher salt

1/2 teaspoon course ground black pepper

1 pound linguine

1/2 cup coarse chopped basil leaves

1/2 cup grated pecorino romano cheese

 

Heat the olive oil in a large skillet over medium-high heat. Add the onion and saute until translucent, the add the garlic and saute another minute. Stir in the tomatoes and saute another couple of minutes, then add the wine, salt and pepper. Bring to a boil, then lower to a simmer. Cook the sauce for about 15 minutes, or until it has thickened a little.

Boil the linguine, drain it, and transfer it to a large bowl. Stir the basil into the sauce and pour it over the pasta. Add the cheese and stir until combined. This dish may be served hot or at room temperature.

 

Reprinted with the permission of edible Communities©

Added by: Mia Farber on 7/31/2009 9:46am


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