For the same 28 oz. can of seeded tomatoes, mince 2 thumb size (or slightly smaller, if you prefer) cloves of garlic and lightly sauté in 2 1/2 tablespoons of Extra Virgin Olive Oil, in a frying pan. A 10-inch diameter pan is a good size for this. The garlic should, at most, just start to turn a light golden - no more. Add tomatoes and cook covered for 5 minutes under medium heat. Mash down with fork or masher - not too much mashing. Add 5 or 6 twists of pepper mill w/ black pepper, 2 med. size leaves of Basil and a sprig of parsley. Cook semi-covered for another 10 to 12 minutes at most. Remove from heat and remove basil and parsley sprig. Salt to taste. Add 1/2 pound Linguine to pan and coat with sauce. Liberally sprinkle a good amount of fresh chopped Italian parsley over entire pan. Serve immediately. Add more fresh ground black pepper or a little red pepper to each dish. Cheese is NEVER used with this dish.
Variations
You can add peeled and deveined shrimp 3 minutes before removing from heat. You can also add some clam juice in the initial cooking stage and 1/2 can of drained and rinsed clams from Indonesia, Thailand or Japan 4 or 5 minutes before removing from heat. These clams are far superior to any chopped, minced or whole American Clam. Try them, you're in for a nice surprise. They are like the small Italian Vongole. Again, no cheese.
The above sauces can also be used with Spaghetti, Penne, Rigatoni, Bow ties, Spirals etc.
