Ingredients
8 ounces uncooked bow tie pasta1/2 cup chopped onion1 tablespoon olive oil2 teaspoons minced garlic2 teaspoons all-purpose flour1 can (5-1/2 ounces) evaporated milk6 plum tomatoes, cut into quarters2 cups cherry tomatoes, halved1/2 cup shredded Parmesan cheese1/2 teaspoon salt1/4 teaspoon pepper6 fresh basil leaves, torn
Preparation
Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; saute 1-2 minutes longer.
Combine flour and milk until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the tomatoes, Parmesan cheese, salt and pepper. Reduce heat; cook and stir until cheese is melted. Drain pasta; stir into tomato mixture. Sprinkle with basil.
