Cavatappi Amatriciana

Cavatappi 1/2 to 3/4 of a box (Okay, be good! Use some form of whole wheat pasta)
1 1/2 cups chopped onion
2 garlic cloves, minced
1/2 tsp red pepper flakes
1/4 cup olive oil (you can get by with much less)
3/4 cup dry white wine
2 cans diced tomatoes (14 oz each)
salt and pepper, to taste
1 1/2 cups freshly grated romano cheese (or the fat free shaker stuff)

Cook pasta according to package directions; drain.

Saute onions, garlie, and red pepper flakes in olive oil over medium heat til onions are soft and translucent.

Add white wine and cook til nearly evaporated. Stir in tomatoes with their juice til slightly thickened (3 - 5 minutes).

Taste, and add salt and pepper as desired. Mix into cooked pasta. Toss with romano.

Serves 4 to 6