2 cups chopped onions

1 teaspoon minced garlic

2 tablespoons Grey Poupon Extra Virgin Olive Oil

2 (28- ounce) cans whole tomatoes, drained and chopped

1/4 cup Grey Poupon Balsamic Vinegar

1/3 cup shredded fresh basil leaves

1/4 cup chopped fresh parsley

1 (12- ounce) package linguine, cooked and drained

In large skillet, over medium- high heat, sauté onions and garlic in oil for 1 minute. Add tomatoes and vinegar; heat to a boil. Reduce heat and simmer for 10 minutes. Add basil and parsley; toss with hot cooked linguine.