Fusilli in creamy tomato sauce

Another of those days when everyone wanted something different- Thing One wanted pasta in creamy sauce, Thing Two wanted a tomato based sauce, and I craved burnt garlic. This recipe was modified from my earlier 'creamy tomato pasta', but with sufficient burnt garlic to interest even my pup.

6 (fat) cloves garlic, diced
2 tomatoes, chopped fine
4 sprig fresh basil leaves
2 tbsp olives

Salt and pepper to taste
2 tbsp butter
2 cups milk
2 tbsp cornflour
200 gms pasta

Method
Cook the pasta according to the instructions on the packet, wash, drain and keep aside.
Heat the butter, add the garlic and heat till it is slightly burnt.

Add chopped tomato, and saute till the tomatoes turn mushy. Push with a spoon to mash coarsely.

Add torn up basil leaves (keeping one or two aside for garnish). Add salt and pepper to taste.

Add the milk, and bring it to a boil. With a small quantity of milk, make cornflour paste, and add to the rest of the milk with constant stirring. Cook on a low flame for 2 minutes and take off the fire.

Mix the pasta, garnish with olives, and serve.