This dish is a good simple dish, but if you want some real flavor, you have to nurture it a bit. I took this recipe, but changed it as such: It's fine to deglaze with the wine, but cook the sauce in a different skillet. When starting the sauce, use a bit of olive oil, and take some shallots, minced onion, or shaved red onion, and simmer it in the oil. Add a bit of minced garlic. Take some basil leaves and throw those in the oil for one minute, and then add the tomatoes, etc. The flavor will be MUCH more substantial. I found the regular recipe to be a nice family dinner recipe, but not much more (in case you want to impress).
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