1/4 c. full-bodied olive oil
2 med. onions, chopped
1 lg. garlic clove, minced
2 lbs. fresh tomatoes, peeled, seeded and chopped (can substitute 1-28 oz. can tomatoes, undrained, seeded and chopped)
1 1/2 - 2 tbsp. dried basil or 1/4 c. fresh
1/2 tsp. dried oregano or 1 1/2 tsp. fresh
1 - 1 1/2 tsp. sugar
Salt and freshly ground pepper
1 lb. linguine, cooked al dente
Freshly grated Parmesan 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 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. Serve immediately with Parmesan cheese.

For Bolognese Tomato-Cream Sauce: Substitute light olive oil for full-bodied oil in basic recipe. Before adding sugar, salt and pepper, stir in 1 cup whipping cream and 1/4 cup unsalted butter. Simmer several minutes and then season to taste. 4-6 main course servings or 6-8 first course.