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Tomatoe-Basil Alfredo

4 Tbs Butter
4 Tbs Flour
4 Cloves Garlic {smashed}
3 Cups Milk {I used Skim}
1/2 Cup to 3/4 Cup Italian Cheese
1 Can Diced Tomatoes {drained}; or use equivalent fresh
2 Tbs julienned fresh Basil
Pasta Water
  1. In a pan at medium heat, melt butter.
  2. Add flour, and stir together; cook until the roux doesn't smell like playdough.
  3. Meanwhile...in a microwave safe container, add your smashed garlic cloves to the milk and heat the milk up for a couple of minutes.  This will allow the garlic to steep in the milk.
  4. While wisking, pour & incorporate the milk into the roux.  Continue stiiring until boiling.
  5. Once boiling, continue to stir until milk mixture thickens.
  6. Once thickened, take the pan off the heat; cool down for a couple of minutes.
  7. Slowly add in cheese & stir.
  8. Add tomatoes & basil; stir together to combine.
  9. This was a big batch of sauce so I took out half to save for a later date.
  10. With the saved pasta water, pour just a little at a time to loosen sauce to desired consistentcy.