Linguini With Tomato, Cream And Basil Sauce

• 1 (28 oz.) can Italian plum tomatoes
• 2 Tbsp. olive oil
• 2 medium onions, chopped
• 1 large garlic clove
• 1 1/2 Tbsp. basil
• 1/2 tsp. oregano
• 1/2 Tbsp. dried parsley
• 1 c. heavy cream
• 1/2 stick butter
• salt and pepper to taste
• 1 lb. linguini
• 1/4 c. Parmesan cheese

1. Heat oil in large skillet (medium heat).
2. Add onions and cook until soft and transparent.
3. Add garlic and cook 2 minutes. Strain tomatoes by rubbing sides of strainer with a spoon to release as much juice as possible, then add to skillet.
4. Also, add basil, oregano and parsley.
5. Bring to boil, then reduce heat and cook until some of the liquid has evaporated (about 10 minutes).

italian plum tomatoes, olive oil, onions, garlic, basil, oregano, parsley, heavy cream, butter, salt, linguini, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=677490 (may not work)