1 tsp. minced garlic
1 tbsp. olive oil
1 (28-29 oz.) can tomato puree
3/4 c. red wine
Grated Parmesan cheese (optional)

Put linguini in pot of boiling water. Saute garlic in hot oil in deep saucepan for 30 seconds. Stir in the puree and wine. Cover and simmer until pasta is cooked.