Odd Fellow Marinara Sauce

1 T extra virgin olive oil
1 small white onion, sliced
2 cloves of garlic, minced
½ t crushed red pepper flakes, plus more to taste
1 (28-oz.) can crushed San Marzano tomatoes
½ c dry white wine
Kosher salt and freshly ground pepper
2-3 basil leaves

Heat the olive oil in a medium saucepan over medium heat. Add the onion, garlic and crushed red pepper. Cook, stirring occasionally, until the onion is just tender but not browned, about 8 minutes. Add the wine, increase the heat to moderately high and cook for a few minutes longer, until reduced by half. Add the tomatoes with their juice and ½ teaspoon salt. Simmer for 5 minutes, stir in the basil and season with pepper and additional salt, if needed. The sauce can be covered and refrigerated for up to 4 days.

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