2 T. olive oil
1 large clove garlic, chopped or crushed
1 t. crushed red pepper flakes - or more if brave
1 stem fresh rosemary, chopped, or 1 t. dried
5 fresh basil leaves or 1 t. dried basil
1 large can crushed or diced tomatoes with the liquid
1/3 cup red wine - optional
salt
freshly ground pepper
1 pound of penne or rigatoni, prepared according to the package directions

1. Sauté garlic, rosemary and red pepper flakes in oil in a fry pan being careful not to burn the spices
2. Add tomatoes and sauté. Do not stir too often as this will break up the tomatoes
3. Gently stir in basil
4. Add wine
5. Add salt and pepper, taste and adjust seasonings
6. Reduce heat to very low
7. Cook 15 - 20 minutes or until thickened. Stir occasionally
8. Mix sauce with pasta and serve

Serves 4 or more depending upon what else is served

Note: Can be served hot or cold or at room temperature