MIX 3 cups chopped tomatoes; 1 pkg. (250 g) Philadelphia Cream Cheese, cubed; 3/4 cup olive oil; 1/3 cup chopped fresh basil leaves; 1 Tbsp. red wine vinegar; 2 garlic cloves, minced; and 1 tsp. each salt and ground black pepper in large bowl. Cover and refrigerate at least 2 hours.

COOK 1 pkg. (900 g) linguine as directed on package; drain. Place in large bowl.

ADD tomato mixture and 1/2 cup toasted pine nuts; toss lightly.