2 lbs. ripe plum tomatoes
8 oz. uncooked linguine
1 medium onion, sliced
2 tablespoons olive or vegetable oil
1 tablespoon fresh basil or 1 teaspoon dried basil
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
Basil sprig for garnish, optional
Fill large pan 3/4 full with water. Bring to boil.
Using sharp knife, make an X on the bottom of each tomato. In batches, immerse tomatoes in boiling water 30 seconds.
Remove with slotted spoon. Peel and discard skin. Cut each tomato into quarters. Discard seeds. Coarsely chop tomatoes.
Make pasta as directed.
Meanwhile, in medium skillet, sauté onion in oil until soft, about 3 minutes. Add tomatoes, basil, sugar, salt and pepper to skillet. Bring to boil. Simmer 10 minutes to blend flavors.
Drain pasta. Put on serving platter. Spoon tomato sauce on pasta. Garnish with basil sprigs.