Spaghetti with Port wine marinara sauce

Ingredients:

• 6 garlic cloves (the original recipe said 3, but i said fuck that!)
• 1.5 tablespoons extra virgin olive oil
• 1.5 tablespoons of tomato paste
• 1/4 cup tawny port
• 28 oz can of crushed tomatoes
• 1 pound spaghetti (i used whole wheat noodles)

1. Cut the garlic into thin slices, lengthwise. Heat olive oil in a large saucepan over low heat. Cook the garlic until the pieces are pale gold.
   
2. Add tomato paste, and cook just until it's spread evenly over the garlic and oil mixture. Add the port and canned tomatoes. Let simmer until the sauce thickens, 20 minutes, about when the pasta is done cooking. (I was a little confused about this step. It seemed like I should have raised the heat after adding the tomatoes, but fear not, it will start a nice bubbly simmer.) Salt and pepper to taste.
   
3. Cook the pasta as directed on the package. When it's done, drain and place it back in the pot with 1/2 cup of the sauce, cook for about a minute. Serve topped with more sauce. Great topped with Parmesan.

Verdict: Yummy and quick! The port gives the sauce a really brilliant red color, and a lot of flavor. I might add mushrooms or other veggies when I make this again. Since it only took 1/4 cup of port, we got a nicer variety and drank some with dinner.