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Aug 14, 2012

Creamy Tomato Pasta

I found this recipe on Pinterest and I was a little skeptical because it seems like my track record for pinterest recipes is pretty low. BUT i have to say that this one was WORTH it. 
Wowie. It was a little prep work, but SO SO SO SO worth it.
I made enough and froze the rest for another time (that always makes me happy!)
This recipe turned out so delicious. It was light, full of flavor, and the entire household was raving.
Try it yourself and see!

creamy tomato pasta

For the tomato sauce -
1 1/2 pounds fresh tomatoes (about 9 medium)
1 small onion, finely diced
3 garlic cloves minced
1/4 cup minced fresh basil
olive oil

For the alfredo sauce -
1 tablespoon  butter
2 teaspoons flour
3/4 cup  milk
1/4 cup half & half
2 garlic cloves peeled and crushed
1 cup grated parmesan cheese
1/2 pound farfalle or other short cut pasta

Bring a large pot of water to boil for the pasta.
Start the tomato sauce-bring a large pot of water to boil. 
score the bottom of the tomatoes, blanch in the boiling water for about a minute, cool and peel.
For those of you won't don't know what blanching is (me) all you do is slice the tomatoes like this...

and then place them in boiling water for just 1 minute and then pull them out to cool.
Then the skins will come right off!

Next you discard the tomato skins and roughly chop tomatoes to set aside.

In a small saucepan, sweat the minced onion and garlic in about a tablespoon of olive oil over medium low heat for about 5 minutes, until soft.

Add the tomatoes to the onion and garlic. 
While the tomato sauce thickens, add the pasta to the boiling water and cook according to the package directions.

While the pasta and tomato sauce are cooking, make the alfredo sauce. 
Melt the butter in a saucepan over medium heat. Whisk in the flour until smooth and cook about 2 minutes, until brown.
Whisk in the milk, half & half, and garlic and season with salt & pepper.
 Continuously whisking, bring to a simmer and cook about 2 minutes until thickened.
 Fish out the garlic with a slotted spoon and discard.

Whisk in the parmesan. the sauce will be very thick, so add 1/3 cup of the hot pasta cooking water (if needed) to the alfredo sauce to thin it out a bit. Remove from heat.

Drain the pasta and add to the alfredo sauce.
Mix the basil into the tomato sauce and add the tomato sauce to the pasta. 
Mix it all up and eat up!


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