1/4 cup chopped onion
1 clove garlic, minced
1/4 cup olive oil
3 1/2 cups (28 ounce can) peeled tomatoes with liquid
6 fresh basil leaves, chopped, or 1 tablespoon dry basil
1 teaspoon salt
1/2 teaspoon pepper
12 ounces fettuccine, uncooked
Parmesan cheese (optional)

Saut?onion and garlic in oil in medium skillet until onion is tender, but not brown. Chop tomatoes into small pieces; reserve liquid. Add tomatoes, tomato liquid, basil, salt and pepper; bring to boil over medium heat. Reduce heat; simmer, uncovered, 15 to 20 minutes, stirring occasionally.

Cook fettuccini according to package directions; drain well. Immediately toss hot fettuccini with tomato basil sauce in large serving dish. Garnish with Parmesan cheese, if desired.