Step 1: Finely chop the onion and crush the or finely plane the garlic, and peel the tomatoes by placing tomato's in boiling water for 1 minute then plunging into cold, making it easy to remove the skins; then chop them roughly. ( I try to remove a few seeds which can make this a fraction bitter).
Step 2: Heat the oil in a heavy based pan and cook the onion and garlic until soft ( not brown ) then pour in the wine; when wine has evaporated a little , add the peeled tomato's.
Step 3: Simmer the sauce over a low heat for about 30 minutes, then season to you liking. Add the pine nuts, marjoram, parsley and basil.
Step 4: Cook the spaghetti in salted water (as per packet instructions) or until al dente: Drain well and turn the spaghetti carefully into the sauce until the spaghetti is well coated and serve at once.
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