Linguine with Tomato-Basil Sauce

If food was judged by aroma alone, this dish would score a 10+. But it doesn't just smell good.

1 medium onion, chopped
1 small clove garlic, minced
2 tablespoons olive oil
1 (14 oz.) can Italian-style tomatoes, undrained and chopped
1/3 cup fresh basil (or 1 tablespoon dried basil)
3/4 teaspoon sugar
3/4 teaspoon fresh oregano (or 1/4 teaspoon dried oregano)
1/4 teaspoon salt
1/4 teaspoon ground pepper
1/4 cup milk
8 oz. uncooked linguine
1/4 cup grated parmesan cheese

Saute onion and garlic in olive oil in a large skillet over medium heat. Add next 6 ingredients and bring mixture to a boil. Continue to boil for 5 mintues or until most of the liquid evaporates. Reduce heat. Stir in milk and simmer 5 mintues. Set aside. Cook linguine according to package directions omitting salt. (Al dente is best). Drain linguine well and pour tomato sauce over hot linguine. Toss well. Sprinkle with parmesan cheese.

**of course you can add sauteed shrimp, scallops, chicken or others to this dish as well.

Serves 2-4.