Canadian Creamy Tomato Pasta

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Fry in a deep pan diced onions on a medium to high heat until they change colour and soften.

Step 2

Add 2 cups of pasta to a seperate pan/pot and allow it to boil in the background whilst you make the sauce.

Step 3

Add 1/2tsp of garlic granuals to the onions and add a healthy dose of oil. Mix for 30-60 seconds until it starts to smell flavourful.

Step 4

Lower the heat to medium/low and add 1 to 2 tsp of butter, allow it to melt and mix it, but do not allow it to burn. Mix for 30 to 60 seconds until fully melted.

Step 5

Mix 1.5 cups of milk and 2 tbsp of flour cold in a bowl. Keep it mixed well, it will slowly become unmixed if you stop stirring. Once fully disolved, slowly add to the pan (once the butter is melted), whisking/stiring heavily until it thickens. Add additional milk or water to increase sauce size if needed. Stir heavily and consistently until you get to the later steps to avoid flour sticking and grouping together.

Step 6

Once the sauce has thickened, add half a tin of chopped tomatos, and 1 tsp of tomato püre/paste. Mix it up into the sauce. Add seasonings (salt, pepper, parsley, red pepper flakes, to taste).

Step 7

Cook it further on medium heat for 3 to 5 mins until it becomes fragrant with the seasonings, then drain the pasta leaving only a little bit of pasta water. Add the drained cooked pasta to the deep pan with the sauce. (Pasta to the sauce, never sauce to the pasta).

Step 8

Mix thoroughly to coat the pasta and allow it to absorb the sauce. Let it cook for 1 or 2 more minutes then serve it. Add additional dried parsley to make it look good if you need.