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Creamy Tomato Basil Pasta

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1 pkg. (16 oz.) linguine, egg noodles, cooked

1-2 cloves garlic

3 tbs butter

3 large tomatoes, diced

1 can diced tomatoes

1 pkg. (8 oz.) cream cheese, cubed

1/4 c milk

1/4 cup Sun-Dried Tomato Dressing (Kraft carries this)

1/2 cup chopped fresh basil -OR- 1/3 tube of Gourmet Garden Basil Herb Blend. (Comes in a tube. I buy it at Bylerly's)

1/2 cup water and 2 heaping tbs flour, mixed to form thick liquid.

Salt

1/2 cup pine nuts, toasted if desired

  

DIRECTIONS

  1. Prepare noodles as directed on their package
  2. Melt butter in large skillet on medium heat and sautee garlic until soft
  3. Add cream cheese and stir until melted
  4. Stir in basil and milk thouroughly
  5. Stir in fresh diced tomatoes and canned tomatoes WITH the liquid.
  6. The mixture will be very watery. Push the ingredients to the side and, while stirring, slowly add the water-flour mixture to the liquid until thickened.
  7. Add salt to taste. (I use about one tbs)
  8. Drain noodles and serve tomato basil mixture over the top
  9. Sprinkle pine nuts to top.

 

SECRET

This recipe is basically the salad recipe on the inside of the Philedelphia cream cheese box, only hot and modified to my own taste.

 
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AKA: Rebecca Piepho, Becky Piepho

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