INGREDIENTS

1. 2teaspoonsextra virgin olive oil
2. 1onion(chopped)
3. 3garlic cloves(minced)
4. 1 (28 ounce)candiced tomatoes
5. 3tablespoonstomato paste
6. 2tablespoonsdry red wine
7. 1/2teaspoonsugar
8. 1/4teaspoonsalt
9. 1/4-1/2teaspooncrushed red pepper flakes(depending on preference)
10. 1/4cup freshflat leaf parsley(finely chopped)
11. 1/2lblinguine

DIRECTIONS

1. In a large nonstick sauce pan over medium heat, heat the oil.
2. Add the onion and garlic; cook stirring frequently, until golden, about 8 minutes.
3. Add the tomatoes, tomato paste, wine, sugar, salt and red pepper; bring to a boil.
4. Reduce the heat and simmer, uncovered, until the flavors are blended and the sauce is slightly thickened, about 20 minutes.
5. Stir in the parsley.
6. Meanwhile, cook the linguine according to the package directions.
7. Drain and divide evenly among 4 plates.
8. Spoon sauce over linguine.