EASY MONDAY NIGHT LENTEN SUPPER ~ RED WINE-TOMATO PASTA

PRIMROSE ~ FEBRUARY FLOWER of the MONTH

RED-WINE TOMATO PASTA

3 Tbsp. extra-virgin olive oil

3 minced cloves fresh garlic

3/4 cup red wine

1 (28-oz) can diced Italian tomatoes

2 heaping Tbsp. chopped fresh basil

1 heaping Tbsp. chopped fresh oregano

1 tsp. sugar

freshly ground black pepper

1 (12-oz) package good spaghetti (try whole wheat pasta)

1/2 pound shredded mozzarella cheese

1/3 cup freshly grated Parmesan cheese

slivers of freshly chopped basil

Saute garlic in hot oil over medium heat until browned, about 1 minute. Carefully add wine and next 5 ingredients. Bring to boil, reduce heat and simmer 20 minutes, stirring occasionally. Cook pasta according to directions. Drain. Stir in mozzarella cheese & Parmesan cheese. Toss to coat. Pour 1/2 tomato sauce over pasta, reserving some for top. Toss and serve with additional grated Parmesan cheese and slivers of chopped fresh basil.

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WHITE WINE-TOMATO & CLAM PASTA

Prepare sauce as above substituting dry white wine like a Pinot Grigio for red wine. Just before serving, add 12-ounces of chopped clams to tomato mixture.