Bring a large pot of water to boil for the pasta. Add farfalle pasta and 1/2 teaspoon of olive oil and simmer for 4 minutes.
Strain in a colander and refresh with cold water and keep aside.
In a small saucepan, sauté the minced onion and garlic in a tablespoon of olive oil over medium heat for about 5 minutes, or until soft.
Add the tomatoes to the onion and garlic and sauté for a minute.
Blend the sauce with a blender and cook about 15 minutes until thickened.
For the alfredo sauce-melt the butter in a saucepan over medium heat.
Add minced garlic, capsicum and sauté for a minute.
Whisk in the corn flour until smooth and cook for about 2 minutes(the colour must not change)
Whisk in the milk and corn kernels and season with salt & pepper, stirring continuously to avoid lumps.
Let it simmer and cook for about 2 minutes until thickened.
Add the parmesan cheese and stir, add 2 tablespoons of water to the alfredo sauce if required to thin it out.
Switch off the flame.
Add the pasta and tomato sauce to the alfredo sauce and mix.
Add the basil, oregano and chilli flakes and mix well.
Creamy and luscious farfalle pasta is ready to serve.
Serve hot with garlic bread.
