4 tbsp. extra virgin olive oil
4 cloves garlic, freshly minced
1 (28 oz.) can imported Italian peeled tomatoes
1/2 c. dry white wine
1 c. fresh chopped basil
4 tbsp. salt (for water)
Fresh ground pepper
1 lb. linguini
1/2 c. Italian Parmesan (freshly grated)

Saute garlic in olive oil 1 minute. Add tomatoes, coarsely chopped and stems removed with juices and 1/2 cup white wine. Simmer 20 minutes or until cooked down. Add basil, cook 5 minutes more. Boil 4 quarts water. Add salt. Add linguini, cook until "al dente" (firm to the bite), about 12 minutes. Drain pasta, add sauce, cheese and a little pepper. Enjoy.