1/4 cup olive oil
1 small onion, chopped
1 large carrot, chopped
2 tablespoons chopped stalks celery
1 teaspoon dried basil
1 tablespoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon dried basil
1 small tomato, seeded and diced
2 (14 ounce) cans whole peeled and diced tomatoes with juice
1/4 cup olive oil
1 (8 ounce) package cream cheese, softened
Heat olive oil in a large skillet over medium heat. Saute onions, carrots and celery for about 15 minutes, or until tender. Stir in the basil and oregano. Cook for about 15 minutes.
Meanwhile, heat cream cheese, making sure it is fully melted. Stir in the tomato, tomatoes with juice, olive oil, and cream cheese. Continue stirring and mixing over medium heat until mixture is thickened.
Pour mixture into pasta and toss with cheese. Cover and chill before serving.