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Creamy Tomato Linguine


16 oz Pastene Italian Linguine
3 Tbsp butter
4 tsp Pastene Minced Garlic
1 small onion, finely chopped
1 ½ cups Pastene Tomato Puree
1 cup heavy cream
¾ cup milk
1 ½ cup fresh parmesan, finely grated
1 ½ tsp Italian seasoning
freshly ground pepper and salt to taste


  • Bring a large pot of salted water to a boil and cook pasta until 1-2 minutes before al dente. Just before draining, reserve ½ cup of the pasta cooking water.
  • Melt butter in large skillet over medium heat. Add garlic and onion, cook until translucent, about 2 to 3 minutes.
  • Add tomato, cream, milk, cheese and seasoning and blend well. Simmer for 2 to 4 minutes. Adjust salt to taste.
  • Add pasta. Toss for 1 to 2 minutes or until sauce thickens and is clinging to pasta. Use reserved pasta cooking water, if needed, to loosen the sauce if it gets too thick.
  • Serve immediately, garnished with more parmesan and thyme leaves, if desired.

Product Used

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