Sauté onions in olive oil over low heat, covered, for 10-12 minutes.
Add garlic and basil, re-cover, for another 5 minutes or so.
Uncover and add wine. Reduce by about half.
Add tomatoes and splenda and pepper, and simmer for 15-20 minutes.
If you want to turn this sauce into Neapolitan Sauce, add 10-12 sliced ripe olives, and 1 1/2 T capers just before finishing.
Fresh Italian Parsley can be added at the end if you like it.
For a nice twist, add 3-5 crushed and chopped anchovies. I can feel the love!!
Robert's Pasta Sauce
Sauté onions in olive oil over low heat, covered, for 10-12 minutes.
Add garlic and basil, re-cover, for another 5 minutes or so.
Uncover and add wine. Reduce by about half.
Add tomatoes and splenda and pepper, and simmer for 15-20 minutes.
If you want to turn this sauce into Neapolitan Sauce, add 10-12 sliced ripe olives, and 1 1/2 T capers just before finishing.
Fresh Italian Parsley can be added at the end if you like it.
For a nice twist, add 3-5 crushed and chopped anchovies. I can feel the love!!