Bring a large pot of water to a boil. Cook the pasta to package directions for al dente. Remember to salt the water (1-2 tablespoons should do it).

While the pasta cooks, heat the olive oil in a non-stick skillet over medium heat. When the oil is warm/hot add in the garlic. Cook it gently for 1½ - 2 minutes, stirring frequently.

Next, add the white wine to the skillet. Let it come to a simmer, then cook for 2 minutes, stir often.

Then add the tomatoes, salt, and pepper. Stir to combine. When the sauce comes to a simmer, lower the heat to medium-low to low, cover and cook for 5 minutes or until the tomatoes are break-apart tender. Keep the tomato sauce at a simmer raise or lower the heat as needed.

Add the parsley stir well. Taste the fresh tomato sauce and add salt if needed. As a reference we added a pinch to ours.

Use a large strainer and drain the pasta well. Serve with sauce and garnish with extra parsley, if desired.