Tomato Basil Bowtie Pasta (Printer Friendly)

Vibrant bowtie pasta tossed in a silky tomato basil cream sauce. A comforting Italian main dish ready in 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
10 - 1 teaspoon salt, plus additional for pasta water
11 - ¼ teaspoon black pepper

→ Fresh Herbs & Cheese

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

# How to Make It:

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 3–4 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, salt, and black pepper. Simmer for 5–7 minutes, stirring occasionally.
04 - Lower the heat and stir in the heavy cream. Simmer for 2 minutes until the sauce achieves a creamy consistency with slight thickening.
05 - Add the cooked pasta to the sauce along with reserved pasta water. Toss thoroughly to coat all pasta with sauce.
06 - Stir in the fresh basil and Parmesan cheese. Cook for 1–2 minutes to allow flavors to meld. Adjust seasoning with salt and pepper to taste.
07 - Portion into serving bowls while hot. Top each portion with additional grated Parmesan cheese and fresh basil leaves if desired.

# Expert Tips:

01 -
  • It comes together in half an hour but tastes like you spent all afternoon in the kitchen.
  • The creamy tomato sauce clings to every piece of pasta, so no bite is ever dry or plain.
  • You can adjust the heat and creaminess to suit your mood or whoever is sitting at your table.
  • It uses pantry staples you probably already have, so no last minute grocery runs.
02 -
  • Always reserve some pasta water before draining, it's the secret to a sauce that hugs the pasta instead of sliding off.
  • Add the cream off high heat or it may separate and turn grainy, low and slow keeps it smooth and luscious.
  • Fresh basil should go in at the very end, cooking it too long turns it dark and bitter.
  • Taste before serving, pasta dishes often need more salt than you expect, especially if you under salted the water.
03 -
  • Use a skillet large enough to toss the pasta in the sauce, it distributes everything evenly and saves you from dirtying another bowl.
  • Grate your own Parmesan instead of using pre grated, it melts better and tastes sharper and more alive.
  • If the sauce feels too thick, thin it with pasta water instead of plain water, the starch helps it stay silky.
  • Taste the pasta a minute before the package says it's done, al dente means it still has a slight bite and won't turn mushy when tossed in the hot sauce.
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