Ingredients 1-16 oz. box Notta Pasta Linguine
2-28 oz. cans whole, peeled plum tomatoes
3 tablespoons olive oil
1/2 cup finely chopped onion
4 large cloves garlic, minced
1 1/2 cups roughly chopped basil leaves (firmly packed), divided
1 1/2 teaspoons salt
1 teaspoon sugar
1/2 teaspoon fresh cracked pepper
Grated Parmesan cheese

Directions

1.	Put a large pot of salted water on to boil.
2.	Pour plum tomatoes into a medium sized bowl and hand crush until tomatoes are in small pieces.
3.	Add oil to a large skillet and heat to medium-high. Add onion and garlic. Stirring occasionally, sauté until garlic turns light golden.
4.	Add tomatoes, 1 cup of the basil leaves, salt, sugar and pepper to skillet. Bring to a boil and turn down to an active simmer. Cook 15 minutes or until sauce starts to thicken.
5.	When sauce is almost ready, boil Notta Pasta according to directions on box. Drain, rinsing quickly and add to sauce with remaining 1/2 cup basil. Toss until combined and serve with Parmesan cheese on the side.