Tomato and basil fettuccini

Ingredients:

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)

Preparation:

Saute 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.