LINGUINE WITH TOMATO-BASIL SAUCE

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

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 to 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 - 5 days, 
or may be frozen up to 4 months. 

Make it in quantity as it lends itself to delicious variations.

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