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Fettuccine with Fresh Tomato-Basil Sauce.

Serves: 4
Preparation time: about 10 minutes
Cooking time: about 45 minutes

Ingredients
1 tablespoon olive oil
1 cup finely chopped onions
1 large clove of garlic, minced
3 pounds very ripe plum tomatoes (about 15 tomatoes)
1/4 cup finely chopped fresh basil
1/4 teaspoon sugar
1/2 teaspoon salt, or to taste
Freshly ground black pepper
12 ounces fettuccine
1/4 cup freshly grated Parmesan cheese
8 fresh basil leaves, for garnish

Instructions:
In a saucepan, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until they soften, about 5 minutes. Add the garlic and cook for a further minute.

Add the tomatoes, bring to a simmer, cover and cook for 30 minutes.

Add the basil, sugar, and simmer, uncovered, until the sauce thickens. Add salt and pepper to taste.

Meanwhile, bring a large pan of salted water to a boil. Add the fettuccine and cook until it is al dente, about 8 to 10 minutes and then drain.

Return the pasta to the pan it was cooked in and toss it with the tomato-basil sauce.

Serve the pasta in warm bowls, sprinkle with Parmesan cheese, garnish with fresh basil leaves, and serve immediately.

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