Tomato Basil Bowtie Pasta (Printable Version)

Vibrant bowtie pasta tossed in a silky tomato basil cream sauce. A comforting vegetarian main dish 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 - ½ cup heavy cream
08 - 1 teaspoon sugar
09 - ½ teaspoon crushed red pepper flakes (optional)
10 - 1 teaspoon salt, plus more 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

# Directions:

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.
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 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 5–7 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 until evenly coated.
06 - Stir in the fresh basil and Parmesan cheese. Cook for 1–2 minutes to meld flavors. Adjust seasoning to taste.
07 - Serve hot, topped with extra Parmesan and fresh basil if desired.

# Expert Advice:

01 -
  • It tastes like a restaurant dish but comes together in the time it takes to watch a sitcom episode.
  • The cream and tomatoes balance each other so perfectly that even picky eaters ask for the recipe.
  • Leftovers actually get better overnight when the basil flavor deepens into the sauce.
02 -
  • Don't skip reserving the pasta water, I forgot once and the sauce was too thick and clung weird, that starchy liquid saves the texture.
  • Add the cream on low heat or it can break and look grainy instead of smooth and luxurious.
03 -
  • Use a skillet big enough to toss the pasta in the sauce instead of a separate bowl, it's one less dish and the pasta absorbs flavor better.
  • Tear the basil with your hands instead of chopping it with a knife, it bruises less and tastes brighter and more fragrant.
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