Tomato Basil Bowtie Pasta (Print Version)

Vibrant bowtie pasta tossed in a silky tomato basil cream sauce. Comforting, vegetarian, and 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 - 1/2 cup heavy cream
08 - 1 teaspoon sugar
09 - 1/2 teaspoon crushed red pepper flakes, optional
10 - 1 teaspoon salt, plus additional for pasta water
11 - 1/4 teaspoon black pepper

→ Fresh Herbs & Cheese

12 - 1/2 cup fresh basil leaves, sliced
13 - 1/3 cup grated Parmesan cheese, plus extra for serving

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain pasta.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the onion and sauté for 3 to 4 minutes until soft. Add 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 reserved pasta water. Toss to combine thoroughly.
06 - Stir in the fresh basil and Parmesan cheese. Cook for 1 to 2 minutes to meld flavors. Adjust seasoning to taste.
07 - Serve hot, topped with extra Parmesan and fresh basil if desired.

# Expert Tips:

01 -
  • It transforms basic pantry staples into something that feels like you ordered takeout from a cozy trattoria.
  • The sauce comes together faster than the pasta cooks, so you are never standing around waiting.
  • Leftovers taste even better the next day when the basil has steeped into every corner of the sauce.
02 -
  • Do not let the garlic brown or it will turn bitter and ruin the sweetness you are building with the onions.
  • Reserve that pasta water before you drain, I have forgotten too many times and regretted it when the sauce would not loosen up.
  • Add the basil at the very end or the heat will turn it black and sad looking.
03 -
  • Use a wide skillet instead of a saucepan so the sauce reduces faster and the pasta has room to toss without clumping.
  • Grate the Parmesan while the pasta cooks so everything comes together quickly at the end.
  • Taste the sauce before adding the pasta, it should be slightly over seasoned because the pasta will dilute it.
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