3 tbsp olive oil
1 onion, coarsely diced
1 red bell pepper, coarsely diced
3 garlic cloves, chopped
1 large tomato, seeded and diced
1/4 cup red wine
1 package cooked angel hair pasta
1/4 cup basil, cut into strips (chiffonade)
1/4 cup grated parmesan
Salt and pepper
Heat the olive oil in a skillet and saute the onion and red bell pepper until the onion is just translucent. Add the garlic and saute until fragrant, then add the tomatoes and cook for 5 minutes stirring. Pour in the wine and boil for 2 minutes.
Toss the sauce with the pasta, basil, parmesan, salt and pepper.