Tomato Basil Bowtie Pasta (Printable)

Vibrant bowtie pasta tossed in a silky tomato basil cream sauce. A simple yet elegant Italian-inspired comfort dish.

# Components:

→ 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
10 - 1 teaspoon salt, plus more 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

# Method:

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 3-4 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 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 1-2 minutes to meld flavors. Adjust seasoning to taste.
07 - Transfer to serving bowls and serve hot, topped with extra Parmesan and fresh basil if desired.

# Expert Advice:

01 -
  • It comes together in half an hour, which means you can start cooking when youre already hungry and still sit down to a real meal.
  • The sauce clings to every fold of the bowtie pasta, so each bite is creamy and full of flavor.
  • You probably have most of the ingredients already, and the fresh basil makes it feel special without any extra effort.
02 -
  • Don't throw out the pasta water, that starchy liquid is what makes the sauce silky instead of oily.
  • Add the cream on low heat or it might separate, I learned this the hard way once and ended up with a grainy sauce.
  • Wait until the very end to add the basil, heat kills its brightness and you want that fresh pop of flavor.
03 -
  • Taste the sauce before you add the pasta, it should be slightly overseasoned on its own because the pasta will dilute it.
  • Use a skillet large enough to toss the pasta in the sauce, it makes a huge difference in how evenly everything coats.
  • If you want a smoother sauce, blend it with an immersion blender before adding the cream, though I prefer the rustic texture.
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