Tomato Basil Bowtie Pasta (Printable)

Vibrant bowtie pasta tossed in a silky tomato basil cream sauce. Ready in 30 minutes for an easy weeknight dinner.

# 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 extra for serving

# Steps:

01 - Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package directions until al dente. Reserve ¼ cup of pasta water, then drain pasta completely.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and sauté for 3-4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in 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 heat and stir in heavy cream. Simmer for 2 minutes until sauce is creamy and slightly thickened.
05 - Add cooked pasta to the sauce along with reserved pasta water. Toss thoroughly to combine.
06 - Stir in fresh basil and Parmesan cheese. Cook for 1-2 minutes to allow flavors to meld. Adjust seasoning as needed.
07 - Transfer to serving dishes and top with additional Parmesan and fresh basil if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It tastes like a long-simmered Sunday sauce but comes together in half an hour.
  • The cream softens the tomatoes into something velvety without hiding their brightness.
  • Bowtie pasta catches every bit of sauce in its folds, so no bite feels plain.
  • You probably have most of these ingredients sitting in your pantry right now.
02 -
  • Don't skip salting the pasta water, it's your only chance to season the noodles from the inside out.
  • Reserve that pasta water before draining, the starch in it helps the sauce cling and creates a glossy finish.
  • Add the cream on lower heat or it can break and turn grainy instead of smooth.
  • Fresh basil goes in at the very end, cooking it too long turns it dark and bitter.
03 -
  • Use a good quality canned tomato, San Marzano if you can find them, the flavor difference is real.
  • Let the garlic cook just until fragrant, burnt garlic will make the whole sauce taste bitter.
  • Grate your own Parmesan instead of using the pre-grated stuff, it melts smoother and tastes sharper.
  • If the sauce feels too thick, thin it with pasta water instead of plain water, the starch helps it cling.
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