1 1/2 tbsp. minced fresh garlic (4 cloves)
1 tbsp. olive oil
1/2 tsp. basil, crumbled
1/4 tsp. oregano, crumbled
1/4 tsp. salt
1 (28 oz.) can pear shaped tomatoes
3 tbsp. chopped parsley
1/2 lb. linguini

Saute garlic slightly in oil, just until golden. Add basil, oregano and salt. Drain juice from tomatoes into garlic mixture. Chop tomatoes and add to saucepan. Simmer 1 to 1 1/4 hours until sauce is slightly thickened. Stir in parsley. Cook linguini in boiling salted water as directed. Drain well and toss with hot sauce. Serves 4.