Spaghetti and Red Sauce

Heat the olive oil in a large skillet (large enough to add the lb of pasta to the sauce). Add the onion and saute over medium heat until tender, 5 to 10 minutes. Add the garlic and cook for 1 more minute careful not to let it brown. Add the wine and simmer until it reduces by about half...it doesn’t need to be exact. Stir in the tomatoes, salt, and pepper. Cover, and simmer on the lowest heat for 15-20 minutes. Cook the pasta in a large pot of salted boiling water until just before al dente. Transfer the cooked pasta to the pan with the marinara sauce and toss to cover each piece of pasta with the delicious sauce. Add a bit of pasta water if needed to loosen up the sauce. Top with fresh grated Parmesan Reggiano cheese and a drizzle of extra virgin olive oil. Enjoy!