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 (preferably vine ripened)
½ teaspoon salt
3 tablespoons butter, cut into peaces or olive oil
2 tablespoons chopped fresh sage or ½ cup chopped fresh basil
1 package (16 ounces) linguine or penne

In nonstick 10-inch skillet, heat oil over medium heat. Add onion and cook until tender and golden, about 10 minutes. Add tomatoes 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.

Meanwhile, in large saucepan, cook pasta as label directs. Drain.

In a serving bowl toss pasta with sauce. Makes about 6 main-dish servings.