Linguine with Fresh Tomato Sauce

1 tablespoon olive oil
1 small onion, chopped
2 pounds ripe plum tomatoes or beefsteak tomatoes, peeled and coarsely chopped
1⁄2 teaspoon salt
3 tablespoons butter, cut into pieces, or olive oil
2 tablespoons chopped fresh sage
or 1⁄2 cup chopped fresh basil
1 package (16 ounces) linguine or penne
1. In nonstick 10-inch skillet, heat oil over medium heat. Add onion and cook until tender and golden, about 10 minutes. Add tomatoes with their juice and salt; heat to boiling over high heat. Reduce heat; cover and simmer, stirring and breaking up tomatoes with side of spoon, until sauce has thickened, 15 to 20 minutes. Stir in butter and sage.
2. Meanwhile, in large saucepot, cook pasta as label directs. Drain. In warm serving bowl, toss pasta with sauce. Makes 6 main-dish servings.
If the ripe summer tomatoes you use taste a bit acidic, simply add 1 teaspoon sugar to the sauce. If using juicy beefsteak tomatoes instead of meaty plum tomatoes, simmer the sauce uncovered for about 20 minutes to allow the excess juices to evaporate.