(by Alexandra Izzo)
3 T. olive oil
4 cloves garlic, peeled and finely minced
2 large cans imported whole tomatoes, crushed in food processor (or 2 - 3 cans Pomi)
salt and pepper to taste
handful of fresh basil, chopped
handful of fresh parsley, chopped
1 large, unpeeled and washed carrot, cut into chunks
1/2 c. dry red wine
Heat olive oil, and sauté garlic until golden brown.
Cook over medium heat until sauce starts to boil and then lower to a slow simmer.
Add salt, pepper, basil, parsley, carrot, and wine.
Simmer for about 40 minutes or until you see the oil floating on top of the sauce.
Serve on spaghetti, linguine, or capellini.
(Read Sinatra and Sauce, the story that accompanies this recipe.)