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 -
(if you want to lighten it up, halve the alfredo and keep the tomato sauce the same)
1 tablespoon unsalted butter
2 teaspoons flour
3/4 cup whole 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