Ingredients:

• 1 lb. whole wheat pasta, uncooked
• 1 c Parmesan cheese, freshly grated
• ¼ c red wine
• ½ c chicken or vegetable broth
• 4 cloves garlic, minced
• 2 tbsp expeller pressed canola or extra virgin olive oil
• 8 large tomatoes – peeled, seeded, chopped
• ¼ c fresh basil or 1 tbsp dried basil
• salt and ground pepper to taste
• red pepper flakes (optional for extra spicy flavoring)

• Cook garlic slowly in olive oil in medium skillet – do not brown
• Add chopped fresh tomatoes, wine, broth, and seasonings
• Bring to boil, reduce heat, and simmer uncovered for approx 15-20 min until sauce thickens to desired consistency
• Cook pasta in boiling salted water just until tender – drain well
• Toss pasta with prepared tomato sauce
• Serve immediately
• Top servings with Parmesan cheese, and peppers (optional)