Boil a large pot of salted water and cook the pasta al dente according to package instructions, about 8-10 minutes.

In a large skillet, melt 2 tablespoons of butter over medium-high heat and whisk in 2 tablespoons of flour until light golden brown.

Add minced garlic and cook for 30 seconds until fragrant. Pour in ¼ cup of dry white wine or broth and simmer for 2-3 minutes.

Whisk in 1 cup of heavy cream, along with ½ teaspoon of Dijon mustard and ¼ teaspoon of Italian seasoning, stirring until smooth.

Stir in 2 medium chopped tomatoes and cook for an additional 5 minutes.

Remove from heat, add ½ cup of freshly grated Parmesan cheese and ½ cup of torn fresh basil, mixing until melted.

Drain the pasta and add to the skillet, tossing to coat. Add reserved pasta water if sauce is too thick.

Serve immediately, garnished with extra Parmesan cheese and basil.