INGREDIENTS

  • 10 ounces capellini or spaghettini
  • 2 teaspoons olive oil
  • 2 onions , coarsely chopped
  • 2 garlic cloves , minced
  • 1/4 cup dry white wine
  • 1 (28ounce)can no-salt-added whole tomatoes , drained and chopped, juices reserved
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup finely diced Canadian bacon
  • 1/2 teaspoon salt
  • 3 tablespoons minced fresh basil
  • 3 tablespoons grated parmesan cheese

DIRECTIONS

  1. In a large pot of boiling water, cook the pasta until just tender. Drain well.
  2. Meanwhile, in a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the onions and cook, stirring frequently, until barely softened, about 4 minutes. Add the garlic and cook, stirring, until the garlic is softened, about 2 minutes.
  3. Add the wine, the juices from the canned tomatoes, and the red pepper flakes to the skillet. Bring to a boil and cook, stirring occasionally, for 8 minutes, to thicken the sauce.
  4. Add the chopped tomatoes, Canadian bacon, and salt. Reduce to a simmer and cook until heated through, about 2 minutes. Stir in the basil.
  5. Toss the drained pasta with the sauce. Serve sprinkled with the Parmesan.