Ingredients
| 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 |
Directions
- 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.
