quick tomato sauce (shway-shway)

ingredients
all
5 tbsp olive oil
1 half onion
medium in size, diced
4 cloves garlic
minced
1 tbsp capers
28 oz whole tomatoes
peeled and quartered, or better yet, 1 quart of home-canned tomatoes if available
1/2 tsp fresh oregano
1/2 tsp fresh basil
1/2 tsp black pepper
freshly ground
pasta
1/2 cup red wine
Zinfandel or Chianti
1/2 cup parmigiano-reggiano
grated
cookware
1
Pour the olive oil into a large skillet, add the onion, garlic, and capers, and stir to coat the vegetables. Cook over low heat, stirring, for about 5 minutes, until the vegetables are translucent.
2
Pour the tomatoes into the skillet, crushing and mashing them as they heat. Add the oregano, basil, and pepper. Stir occasionally but let simmer for 15 minutes over medium heat.
3
Prepare the pasta of your choice.
4
Two minutes before the pasta has finished cooking, add the wine to the sauce and lower the heat to almost nothing.
5
Pour the sauce over the pasta and toss with grated Parmigiano-Reggiano. Serve.
source: Adriana and Mary Trigiani's Cooking with My Sisters