| 1. |
In a large deep skillet sauté the finely chopped garlic in the extra virgin olive oil over medium-high heat. |
| 2. |
When the garlic is cooked, lower the heat and add the crushed tomatoes and tomato paste. Keep stirring until completely mixed together. |
| 3. |
Add the basil, thyme, oregano, and pepper to taste. |
| 4. |
Stir in the wine and lower the heat now to the lowest setting. |
| 5. |
Add the grated parmesan cheese. |
| 6. |
Cover the skillet and let simmer over the lowest heat setting for 20 to 30 minutes. Give it a good stir about 3 times during the simmering time. |
