Creamy Tomato Pasta Delight

1In a large pot, bring salted water to a boil and cook the pasta (200 g) according to package instructions until al dente. Drain and set aside.

2In a large skillet, melt the butter (50 g) over medium heat. Add the chopped onion (1 medium) and sauté until translucent, about 5 minutes.

3Add the diced tomatoes (2 large) to the skillet and cook for another 5-7 minutes until they soften and release their juices.

4Sprinkle the wheat flour (100 g) over the tomato and onion (1 medium) mixture, stirring constantly for about 2 minutes to cook the flour slightly.

5Gradually pour in the milk (200 ml) while stirring continuously to avoid lumps. Cook until the sauce thickens, about 3-5 minutes.

6Season the sauce with salt and pepper to taste.

7Add the cooked pasta (200 g) to the skillet and toss to coat the pasta (200 g) evenly with the creamy tomato sauce.

8Serve hot, garnished with fresh herbs if desired.