Tomato Basil Bowtie Pasta (Printable Version)

Tender bowtie pasta tossed in a creamy tomato basil sauce. A comforting Italian main dish ready in just 30 minutes.

# What You Need:

→ Pasta

01 - 12 oz bowtie (farfalle) pasta

→ Sauce

02 - 2 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 1 small yellow onion, finely chopped
05 - 14 oz canned crushed tomatoes
06 - 2 tablespoons tomato paste
07 - ½ cup heavy cream
08 - 1 teaspoon sugar
09 - ½ teaspoon crushed red pepper flakes, optional
10 - 1 teaspoon salt, plus additional for pasta water
11 - ¼ teaspoon black pepper

→ Fresh Herbs and Cheese

12 - ½ cup fresh basil leaves, sliced
13 - ⅓ cup grated Parmesan cheese, plus extra for serving

# Steps:

01 - Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package instructions until al dente. Reserve ¼ cup of pasta water, then drain pasta in a colander.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in the tomato paste and cook for 1 minute. Add crushed tomatoes, sugar, red pepper flakes if using, salt, and black pepper. Simmer for 5 to 7 minutes, stirring occasionally.
04 - Lower the heat and stir in the heavy cream. Simmer for 2 minutes until the sauce is creamy and slightly thickened.
05 - Add the cooked pasta to the sauce along with the reserved pasta water. Toss vigorously to combine and achieve desired consistency.
06 - Stir in the fresh basil and Parmesan cheese. Cook for 1 to 2 minutes to meld flavors. Adjust seasoning to taste.
07 - Plate the pasta while hot. Top with additional Parmesan cheese and fresh basil if desired.

# Expert Pointers:

01 -
  • It comes together in half an hour but tastes like youve been simmering sauce all afternoon.
  • The cream softens the tomatoes into something silky and gentle, perfect for nights when you want comfort without heaviness.
  • Bowtie pasta traps the sauce in every fold, so each bite is rich and full.
  • You can toss in whatever vegetables are wilting in your crisper drawer and call it a triumph.
02 -
  • Reserve the pasta water before you drain, its liquid gold for loosening the sauce and making it cling to the noodles.
  • Add the cream off high heat or it will split and turn grainy instead of silky.
  • Dont rinse the pasta after draining, the starch on the surface helps the sauce stick.
  • Taste the sauce before serving, tomatoes vary in acidity and you might need an extra pinch of sugar or salt.
03 -
  • Use a skillet large enough to toss the pasta in the sauce, it makes everything come together faster and more evenly.
  • If the sauce feels too thick, add pasta water a tablespoon at a time until it reaches the consistency you want.
  • Tear the basil instead of slicing it with a knife, it bruises the leaves and releases more of that sweet, peppery aroma.
  • Grate the Parmesan fresh right before serving, it melts into the sauce better and tastes sharper and more vibrant.
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