Pasta with Red Sauce

I made this entire dish in an hour. It was easy! As the pasta water was coming to a boil, I minced 3 garlic cloves and smashed 3 other cloves, and then sauteed them in olive oil. I poured the entire contents of one can of US-grown san marzano whole canned tomatoes in, half a cup of wine, some minced oregano leaves from my garden, salt, a sprinkle of Spanish smoked paprika, 1 dried red chili cut in half. I cooked this at a low boil until some of the tomatoes started to break apart (about 45 minutes). Since I was in a rush, I crushed the remaining tomatoes with a spatula. As this was cooking, I boiled the pasta until it was almost, but not fully cooked. I drained in and tossed it in a saute pan with olive oil, and then mixed in the sauce, and let it cook for a minute or two. Finally I ripped some fresh basil leaves, just before eating this. I was quite happy with this, for something that I made to eat in an hour, as I was rushing out of the apartment to meet some friends. Even though the tomatoes are US-grown, I thought the canned tomatoes had great quality--very sweet but also acidic, and they made the dish (the ones with the white label and a repeating pop arty graphic of a tomoate). I think this type of canned tomato would be great in a longer cooked sauce too!