|Fresh parmesan cheese||1⁄2 Cup (8 tbs)|
|Olive oil||2 Teaspoon|
|Onions||2 , chopped|
|Garlic||2 Clove (10 gm), crushed|
|Tomatoes||1 Kilogram, undrained and mashed|
|Red wine||185 Milliliter|
|Chopped flat leaf parsley||1 Tablespoon|
|Chopped fresh oregano/0.5 tablespoon dried oregano||1 Tablespoon|
|Freshly ground black pepper||To Taste|
Cook pasta in boiling water in a large saucepan following packet directions.
Drain, set aside and keep warm.
To make sauce, heat oil in a saucepan over a medium heat.
Add onions and garlic and cook, stirring, for 3 minutes or until onions are soft.
Stir in tomatoes, wine, parsley, oregano and black pepper to taste, bring to simmering and simmer for 15 minutes or until sauce reduces and thicken.