This sauce makes a great gift, especially with a handmade label and pretty glass jar.

Start to Finish: 20 minutes   

1/2 cup chopped onion
2 Tbsp. olive oil
2 tsp. bottled minced garlic or 4 cloves garlic, minced
2 lb. ripe plum tomatoes or other tomatoes, seeded if desired, and coarsely chopped
1/2 cup dry red wine
2 sprigs fresh rosemary
1/2 tsp. sea salt
1/4–1/2 tsp. ground black pepper
2 Tbsp. snipped fresh basil
6 oz. dried desired-shape pasta or one 9-oz. pkg. refrigerated pasta
Shredded Parmesan cheese (optional)

1. In a large saucepan cook onion in hot oil over medium heat for 4 minutes or until softened, stirring occasionally. Stir in garlic; cook and stir 1 minute more. Add tomatoes, wine, rosemary sprigs, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 8 minutes or until sauce is slightly thickened. Discard rosemary sprigs. Stir in basil.

2. Meanwhile, cook pasta according to package directions. Serve sauce over pasta. Top with cheese, if desired. Sauce can be made ahead and chilled for up to 4 days (reserve basil and add before serving). Makes 4 servings.