- 8 oz pasta (or pasta substitute)
- 2 tbsp butter
- 2 tsp minced garlic
- 1 tsp dried basil
- 1 small (7-9 oz) can tomato sauce
- 1 cup heavy cream or half-and-half
- 1/4 cup grated Parmesan
- 2 tsp salt (for pasta water)
Cook pasta in salted water according to directions; drain and return to pot over medium-low heat. Stir in butter until melted, then seasonings and tomato sauce, then cream and cheese. Serve when cheese is melted and incorporated.
The Soup Diva 
Reblogged this on The Tony Burgess Blog and commented:
We had this for dinner tonight and it was really yummy. Creamy Tomato Pasta is a great thing anytime.
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