1 T. olive oil
1 cup chopped onion
4 garlic cloves, minced
3/4 cup dry red wine
2 T. honey
2 tsp. dried basil
1 tsp. dried rosemary, crushed
1/2 tsp. salt
1/4 tsp. crushed red pepper
1 (28-ounce) can crushed tomatoes
1 (6-ounce) can no-salt-added tomato paste
5 cups hot cooked linguine (about 10 oz. uncooked pasta)

Use an equal measure of red grape juice or cranberry juice for the red wine, if you prefer.Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté 3 minutes. Add wine and the next 7 ingredients (wine through tomato paste). Bring to a simmer; cook 20 minutes or until thick. Serve over linguine.

Yield: 5 servings
Serving size: 1 cup sauce and 1 cup pasta

Calories: 327
Fat: 4.1g
Fiber: 3.7g