Chop the garlic into thin slices, then place the crushed garlic in a pan with the extra virgin olive oil, brown it on a very low heat: the sauté must cook slowly and the garlic must not darken but only melt. Leave on the fire for about ten minutes until the garlic has started to melt. Pour the glass of red wine and let it drain a bit.

At this point also incorporate the tomato pulp and the salt. Cook the sauce over low heat until the tomatoes are making a creamy sauce (it will take at least 20 minutes).

In the meantime, boil the salted water for the pasta. If the sauce dries out excessively, you can add 2/3 spoons of hot water. When the water boils, dip the spaghetti and, after the cooking time which generally takes about 12 minutes, drain them al dente and let them jump in the sauce to flavor them.

Season with pepper olive oil and serve the spaghetti aglione hot!