LINGUINE WITH TOMATO-BASIL SAUCE

1/4 cup full bodied olive oil
2 medium onions, chopped
1 large garlic clove, minced
1 28 oz can tomatoes, undrained, seeded and chopped
          Or
2 pounds fresh tomatoes, peeled, seeded and chopped
1-1/2 to 2 tablespoons dried basil or 1 /4 cup fresh basil
1/2 teaspoon dried oregano
           or
1-1/2 teaspoon fresh oregano
1 to 1 1/2 teaspoons sugar
salt
fresh ground pepper

1 pound linguine, cooked al dente
fresh grated painlesan cheese

Heat oil in large heavy skillet over medium-low heat. Add onion and cook until soft and
transparent, about 10 minutes. Add garlic and cook an additional 2 minutes. Blend in
tomatoes and herbs, increase heat to high, bring in boil and cook until some of liquid has
evaporated, about 5 minutes. Add sugar, salt and pepper to taste. Add pasta and toss
until blended.

This is a robust sauce that tastes of summer. If in season, use fresh tomatoes and basil.
The sauce will keep in the refrigerator 4 or 5 days, or may be frozen up to 4 months.
Make in quantity as it lends itself to delicious variations.

4 to 6 main-course servings or 6 to 8 first course.