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  • 1/2 lb farfalle pasta or 1/2 lb other short cut pasta

    For the Tomato Sauce
  • 1 1/2 lbs fresh tomatoes ( about 9 medium)
  • 1 small onions, finely diced
  • 3 garlic cloves, minced
  • 1/4 cup minced fresh basil
  • 1 tablespoon olive oil

    For the Alfredo Sauce
  • 1 tablespoon unsalted butter
  • 2 teaspoons flour
  • 3/4 cup whole milk
  • 1/4 cup half-and-half cream
  • 2 garlic cloves, peeled and crushed
  • 1 cup grated parmesan cheese


  1. Bring to boil a large pot of water for the pasta.
  2. Start the tomato sauce. bring another large pot of water to boil. score the bottom of the tomatoes, blanch in the boiling water for about a minute, Cool and peel. discard skins. and roughly chop tomatoes
  3. In a small saucepan, saute the minced onion and garlic in olive oil over medium low heat for about 5 minutes.
  4. Add the tomatoes to the onion and garlic. If you want a thin sauce, blend the sauce with an immersion blender and cook about 15 minutes until thickened.
  5. Meanwhile, add the pasta to the boiling water and cook according to the package directions.
  6. In another saucepan, make the alfredo sauce by melting the butter in a over low-medium heat. whisk in the flour until smooth and cook about 2 minutes, until brown.
  7. Whisk in the milk, half & half, and garlic and season with salt & pepper (white pepper is a wonderful flavor for alfredo). continuously whisking, Bring to a simmer and cook about 2 minutes until thickened.
  8. Remove garlic cloves.
  9. Whisk in the parmesan. and add up to 1/3 cup of the hot pasta cooking water to the alfredo sauce to thin it out a bit. Remove from heat.
  10. Drain the pasta and add to the alfredo sauce.
  1. Mix the fresh basil into the tomato sauce and add the tomato sauce to the pasta. mix well.