Tomato Basil Bowtie Pasta

My neighbor Marco used to lean over the fence every Tuesday evening and ask what I was making for dinner. One night, the smell of simmering tomatoes and garlic drifted across the yard, and he showed up at my door with a bottle of wine and a grin. That was the night this pasta became a regular in my kitchen. It's uncomplicated, warm, and somehow tastes better when shared with someone who appreciates a good bowl of comfort. The bowtie shape holds onto the creamy tomato sauce in all the right ways, and every bite feels like a small celebration.

I made this for my sister after she moved into her first apartment, and we ate it straight from the skillet because she hadn't unpacked her plates yet. We sat on the floor, twirling pasta onto forks and laughing about how grown up we were supposed to be. She still texts me photos whenever she makes it now, usually with a caption like still tastes like home. Food has a way of marking moments, and this dish has quietly woven itself into more of them than I ever expected.

Ingredients

• Bowtie (farfalle) pasta: The ridges and folds catch the sauce beautifully, and the shape makes every forkful satisfying and fun to eat.
• Olive oil: Use a good quality oil, it forms the base of your sauce and adds a subtle richness that butter just can't replicate.
• Garlic: Fresh cloves are non negotiable here, the aroma when they hit the hot oil is half the magic of this dish.
• Yellow onion: Finely chopped onion melts into the sauce and adds a gentle sweetness that balances the acidity of the tomatoes.
• Canned crushed tomatoes: A pantry hero, these tomatoes break down into a smooth sauce and taste bright even in the middle of winter.
• Tomato paste: This deepens the tomato flavor and gives the sauce body, don't skip it even if it seems like a small amount.
• Heavy cream: It turns a simple tomato sauce into something luxurious and velvety, softening the edges and tying everything together.
• Sugar: Just a teaspoon cuts through the acidity and brings out the natural sweetness of the tomatoes.
• Crushed red pepper flakes: Optional, but a pinch adds warmth and complexity without making the dish spicy.
• Salt and black pepper: Season generously, pasta needs more salt than you think, and pepper adds a gentle bite.
• Fresh basil leaves: Stir them in at the end so they stay bright and fragrant, dried basil won't give you the same freshness.
• Parmesan cheese: Freshly grated melts into the sauce and adds a nutty, salty finish that makes everything taste complete.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook the bowtie pasta until al dente, following the package timing. Before draining, scoop out a small cup of the starchy pasta water, it will help the sauce cling later.

Sauté the aromatics:

Heat olive oil in a large skillet over medium heat, then add the chopped onion and cook until it softens and turns translucent. Toss in the minced garlic and stir for about a minute until your kitchen smells incredible.

Build the tomato base:

Stir in the tomato paste and let it cook for a minute to deepen its flavor, then pour in the crushed tomatoes along with sugar, red pepper flakes, salt, and black pepper. Let it simmer gently, stirring now and then, until the sauce thickens and the flavors meld together.

Add the cream:

Lower the heat and pour in the heavy cream, stirring until the sauce turns silky and takes on a soft peachy hue. Let it simmer for a couple of minutes to thicken just slightly.

Toss the pasta:

Add the drained pasta to the skillet along with a splash of the reserved pasta water, then toss everything together until the sauce coats every piece. The starch from the water helps the sauce cling beautifully.

Finish with basil and cheese:

Stir in the fresh basil and grated Parmesan, letting them melt into the sauce for a minute or two. Taste and adjust the seasoning, then serve hot with extra cheese and basil on top if you like.

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One evening, I made this for a friend who had just gone through a rough week, and she sat at my kitchen table twirling her fork in silence for a few minutes before she finally smiled. She didn't say much, but she had two bowls, and when she left, she hugged me a little longer than usual. That's when I realized this pasta wasn't just dinner, it was a way to show up for people when words felt too small.

Making It Your Own

This recipe is a canvas, and I've played with it more times than I can count. Sometimes I toss in sautéed mushrooms when I want something earthy, or a handful of spinach to make it feel a little lighter. On nights when I crave extra richness, I add a spoonful more Parmesan or swirl in a pat of butter at the end. You can dial up the red pepper flakes if you like heat, or leave them out entirely if you're cooking for kids. The beauty of this dish is that it bends to fit your mood without losing its heart.

What to Serve Alongside

I usually keep things simple with a crisp green salad dressed in lemon and olive oil, something to cut through the creaminess of the pasta. Garlic bread is a favorite too, the kind you make by rubbing a halved clove over toasted bread and drizzling it with good olive oil. If I'm feeling fancy, I'll open a bottle of red wine, something light and fruity that doesn't compete with the tomatoes. The meal doesn't need much else, it's already comforting and complete on its own.

Storage and Leftovers

Leftovers keep well in the fridge for up to three days, though the pasta will soak up some of the sauce as it sits. When reheating, I add a splash of milk or cream and warm it gently on the stove, stirring until it loosens up and looks creamy again. It's one of those dishes that actually tastes pretty good cold too, I've eaten it straight from the container more than once while standing at the counter. If you want to freeze it, portion it into airtight containers and it will hold for about two months, just thaw overnight in the fridge before reheating.

• Reheat gently with a splash of cream or milk to bring the sauce back to life.
• Store in an airtight container and label it with the date so you remember how fresh it is.
• Cold leftovers make a surprisingly good lunch, no reheating required if you're in a hurry.

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This pasta has fed me on busy weeknights, comforted friends on hard days, and filled my kitchen with the kind of warmth that lingers long after the dishes are done. I hope it does the same for you.

Recipe FAQs

→ What can I substitute for heavy cream?

Use half-and-half or whole milk for a lighter version. For a vegan option, coconut cream works beautifully and adds a subtle richness to the sauce.

→ How do I achieve al dente pasta?

Follow the package instructions but begin testing 1-2 minutes before the stated time. The pasta should be tender but still have a slight firmness when bitten. Reserve pasta water before draining to help adjust sauce consistency if needed.

→ Can I make this dish ahead of time?

Cook the pasta and sauce separately, then store in the refrigerator for up to 3 days. Reheat gently on the stove, adding reserved pasta water or broth to restore the sauce consistency. Add fresh basil after reheating for best flavor.

→ What vegetables pair well with this pasta?

Sautéed mushrooms, fresh spinach, or roasted zucchini complement the tomato basil sauce beautifully. Add vegetables during the sauce simmering stage so they absorb the flavors.

→ How do I store leftover pasta?

Transfer to an airtight container and refrigerate for up to 3 days. Reheat gently over low heat or in the microwave, adding a splash of water or pasta water to prevent drying. The pasta tastes best when warmed gently rather than at high temperatures.

→ Is this suitable for meal prep?

Yes, this dish works well for meal prep. Store the sauce and cooked pasta separately to maintain the best texture. Combine and reheat when ready to eat. The basil should be added fresh after reheating for optimal flavor.