1/4c olive oil
1 young vidalia onion (or 1 leek), chopped green and white parts
1 red pepper, diced
1/2 head garlic, in chunks
2T italian seasoning
1t fennel seeds
1t cayenne (you can use more or less or none, depending on how spicy you like things!)

2 glasses of red wine

8-10 plum tomatoes, cut into chunks
1 can canneilini beans, drained

1 box whole wheat rotini (or whatever pasta you like, really)

those pine nuts that you weren’t craving until Bonnie mentioned pine nuts (toasted walnuts would be fine, too! or toasted, slivered almonds!)

Heat the oil over meduim and add the onion, red pepper, garlic and spices. Sautee for a few minutes, stirring, until the onion whites and peppers start to soften, then dump in 1 glass of red wine. The other glass is for you! Have some!

Start getting that pasta ready! Set up the water to boil.

Dump the tomatoes and beans into the pot and lower the heat. Cover, but check on things to see if they need stirring. If they do, you’ll know!

Your water for the noodles should be boiling. Dump those in and check the package to see how long they need to cook. When the noodles are done, your sauce should be all ready! Toss everything together, top with those pine nuts and eat!