Ingredients:
2 table spoons olive oil
2 garlic cloves diced
1 medium onion diced
One 14.5 oz can of diced tomatoes (Costco Kirkland in my case.)
1/2 cup dry white wine
4 tablespoons butter
1 teaspoon Herbs De Provence
1/2 cup heavy whipping cream
Salt
Pepper
250 gram of pasta. I used Garofalo Penne. (https://www.pasta-garofalo.com/us/)
Heat olive oil in a large skillet. When it is up to temperature (a small drop of water should sizzle on the oil) add diced garlic and brown lightly, then add diced onions and partially cook them.
Added diced tomatoes including their liquid. Simmer about 10 minutes until the liquid has condensed by half. Add salt and pepper to taste starting with a half teaspoon of each.
Add 1 table spoon of butter, half cup white wine and one teaspoon of Herbs De Provence. Simmer roughly 20 minutes until the liquid has reduced by half.
Stir in remaining butter and simmer on low for about until the butter is well integrated in the sauce (about 10 minutes). Do not boil off much more liquid. Mash down any remaining chunks of tomatoes with a spatula.
At the very end, slowly add the whipping cream and, while stirring, heat through. Do not bring the sauce to a boil.
Serve over pasta.
