Sauté garlic in hot oil in a large skillet over medium heat 1 minute or until lightly browned. Carefully stir in wine and next 5 ingredients; bring to a boil. Reduce heat to medium low, and simmer, stirring occasionally, 20 minutes or until thickened.
Cook pasta according to package directions; drain. Stir together hot pasta, mozzarella cheese, and 1/3 cup Parmesan cheese in a large serving bowl, tossing to coat until cheeses start to melt. Pour tomato sauce over pasta mixture, and toss to combine. Serve immediately with desired toppings.
Red Wine-Tomato-and-Steak Pasta: Prepare sauce as directed. Stir 2 cups thinly sliced cooked steak into tomato mixture before simmering. Simmer 20 minutes or until thickened. Substitute 12 ounces penne pasta for thin spaghetti.
White Wine-Tomato-and-Clam Pasta: Prepare sauce as directed, substituting dry white wine for red wine. Stir in 2 drained (5-ounce) cans chopped clams to tomato mixture just before tossing with pasta mixture.
Opening a bottle of wine for a small amount may seem wasteful unless you plan to serve the rest with dinner. Opt to buy the small bottles, usually sold in four-packs in the wine section of the supermarket. Use a Chianti or Merlot for red wine and Pinot Grigio for white in the White Wine-Tomato-and-Clam Pasta variation.
This is a really delicious and simple dinner for those busy weeknights. Fresh herbs are key in this recipe. I often omit the cheese and sugar and use either whole wheat pasta or brown rice pasta. Fire-roasted tomatoes work well too.
This is a lovely, simple recipe and I'm happy to report that it is my go-to on busy days ... I didn't realize there is an actual "recipe" for it, just a thing I've been doing for years. I am happy to note that no onion is included in the recipe ... I never use onion in this, and the proportions stated are perfect. Funny isn't it, how old family recipes become new again?