2 teaspoons olive oil
1 cup chopped onions
1 clove garlice, finely chopped
1 (1 lb) can stewed tomoatoes
1 teaspoon dried basil
1/8 teaspoon pepper
½ cup evaporated skim milk
8 oz. linguine, uncooked
3 Tablespoons grated Parmesan cheese

Heat oil in a large nonstick skillet over medium heat.  Add onions and garlic and cook for five minutes, stirring often.
Add stewed tomatoes, basil and pepper.  Bring to a boil, then reduce heat to low and simmer for 10 minutes, uncovered.  Stir in milk and continue to simmer another five minutes.
While sauce is cooking, cook linguine according to package directions.  Drain.
Add cooked linguine to the tomato mixture, along with the cheese.  Toss until pasta is coated with sauce. 
Serve immediately.