Creamy tomato pasta
Pasta and macaroni
Italian cuisine
for the tomato sauce - 1½ pounds fresh tomatoes (about 9 medium) 1 small onion, finely diced 3 garlic cloves minced ¼ cup minced fresh basil olive oil for the alfredo sauce - (if you want to lighten it up, halve the alfredo and keep the tomato sauce the same) 1 tablespoon unsalted butter 2 teaspoons flour ¾ cup whole milk ¼ cup half & half 2 garlic cloves peeled and crushed 1 cup grated parmesan cheese ½ pound farfalle or other short cut pasta
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