Bring a large pot of salted water to a boil. Add uncooked pasta and cook until al dente, usually 8-10 minutes. Drain, reserving a cup of cooking water.

Heat a large skillet over medium-high heat, add butter, and let it melt completely.

Sprinkle the flour into the melted butter and whisk continuously for about 1 minute until a roux forms.

Add minced garlic to the roux and sauté for about 30 seconds. Pour in dry white wine and simmer for 2-3 minutes.

Whisk in the heavy cream, Dijon mustard, and Italian seasoning, cooking for an additional 2-3 minutes.

Stir in chopped tomatoes and cook for about 5 minutes until softened.

Remove from heat and add freshly grated Parmesan cheese and torn basil leaves.

Toss the cooked pasta into the skillet with the sauce, adding reserved water as necessary.