Tomato Basil Bowtie Pasta

The smell of garlic hitting hot olive oil still makes me pause whatever I'm doing in the kitchen. This pasta came together on a Tuesday night when I had twenty minutes and a serious craving for something creamy and tomatoey. I tossed bowties into boiling water, pulled out a can of crushed tomatoes, and let the sauce simmer while I answered emails. What landed on my plate tasted like I'd spent an hour fussing over it.

I made this for my sister when she came over complaining about her week. We sat on the couch with bowls in our laps, and she didn't say much until she'd scraped the bottom clean. Then she asked if I'd written the recipe down because she wanted to make it for her roommate. That's when I knew it was a keeper.

Ingredients

• Bowtie pasta: The ridges and folds catch the creamy sauce beautifully, and they look cheerful on the plate, which matters more than you'd think.
• Olive oil: Use something you'd actually want to taste because it's the first thing that hits the pan and sets the tone for everything.
• Garlic: Three cloves might sound like a lot, but they mellow as they cook and become sweet and golden instead of sharp.
• Yellow onion: Finely chopped so it practically melts into the sauce and adds a quiet sweetness you'll notice without quite identifying.
• Crushed tomatoes: The canned kind is your friend here, consistent and rich, no peeling or seeding required.
• Tomato paste: Two tablespoons deepen the tomato flavor and give the sauce a velvety body that clings to each piece of pasta.
• Heavy cream: This is what transforms a simple tomato sauce into something you want to soak up with bread afterward.
• Sugar: Just a teaspoon balances the acidity of the tomatoes without making the sauce taste sweet.
• Crushed red pepper flakes: Optional, but a half teaspoon adds a gentle warmth that builds as you eat.
• Salt and black pepper: Season the pasta water generously and adjust the sauce at the end when you can actually taste it.
• Fresh basil: Sliced and stirred in at the last moment so it stays bright green and fragrant instead of turning gray and sad.
• Parmesan cheese: Grated fresh, not the dusty stuff in a can, because it melts into the sauce and adds a nutty sharpness that ties everything together.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook the bowties until al dente, following the package timing. Before draining, scoop out a quarter cup of the starchy pasta water and set it aside.

Start the sauce base:

Heat olive oil in a large skillet over medium heat, then add the chopped onion and let it soften for three to four minutes, stirring now and then. Toss in the minced garlic and cook for one minute until the kitchen smells amazing.

Build the tomato layer:

Stir in the tomato paste and let it cook for a minute to caramelize slightly, then add the crushed tomatoes, sugar, red pepper flakes, salt, and black pepper. Let it simmer for five to seven minutes, stirring occasionally, until the flavors marry and the sauce thickens a bit.

Add the cream:

Lower the heat and pour in the heavy cream, stirring gently to combine. Let it simmer for two minutes until the sauce turns silky and pale orange.

Toss the pasta:

Add the drained bowties to the skillet along with the reserved pasta water. Toss everything together so each piece gets coated in that creamy tomato goodness.

Finish with basil and cheese:

Stir in the sliced basil and grated Parmesan, then cook for one to two minutes to let the flavors meld. Taste and adjust the seasoning if needed.

Serve:

Spoon into bowls and top with extra Parmesan and a few fresh basil leaves if you have them. Serve hot and try not to eat it too fast.

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One night I made a double batch and brought the leftovers to a potluck. Three people asked for the recipe before I'd even finished my first plate. It's the kind of dish that makes you look like you know what you're doing in the kitchen, even if you're mostly just winging it.

Making It Your Own

If you want a lighter version, swap the heavy cream for half and half or even whole milk, though the sauce won't be quite as luscious. I've stirred in sautéed mushrooms and handfuls of fresh spinach when I'm feeling virtuous, and both work beautifully without changing the spirit of the dish. For a vegan version, coconut cream and nutritional yeast or vegan Parmesan do the job surprisingly well, though the flavor leans a little sweeter.

What to Serve Alongside

This pasta is rich enough to stand on its own, but I usually set out a crisp green salad with lemon vinaigrette to cut through the creaminess. Garlic bread is the obvious companion, and I won't pretend I don't tear off pieces to mop up every last bit of sauce from my bowl. A simple side of roasted broccoli or green beans adds color and makes the meal feel more complete without much extra effort.

Storing and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days, though the pasta will soak up some of the sauce as it sits. When reheating, add a splash of water or cream to loosen things up and warm it gently on the stove or in the microwave. I've also frozen the sauce on its own (without the pasta) for up to two months, then cooked fresh bowties when I needed a quick dinner. Here are a few last thoughts that might help.

• If the sauce looks too thick, thin it with a little pasta water or a splash of cream rather than plain water.
• Taste the sauce before you toss in the pasta so you can adjust the seasoning while it's still easy to fix.
• Fresh Parmesan makes a real difference here, so grate it yourself if you can.

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This is the kind of recipe I return to when I want something familiar and satisfying without thinking too hard. It's proof that a few good ingredients and twenty minutes can turn an ordinary Tuesday into something worth savoring.

Recipe FAQs

→ How do I achieve the perfect al dente texture?

Cook the bowtie pasta according to package instructions, starting to check 1-2 minutes before the suggested time. The pasta should be tender but still firm to the bite. Reserve pasta water before draining, as this starchy liquid helps the sauce cling to the pasta.

→ Can I make this dish lighter?

Absolutely. Substitute the heavy cream with half-and-half, whole milk, or even unsweetened oat milk for a lighter version. The sauce will be less rich but still creamy and flavorful. You can also reduce the oil to 1 tablespoon if preferred.

→ What vegetables pair well with this pasta?

Sautéed mushrooms, fresh spinach, cherry tomatoes, or zucchini work beautifully. Add sautéed vegetables in step 5 when tossing the pasta with the sauce. For spinach, add it just before serving so it wilts gently from the sauce heat.

→ How do I make this vegan-friendly?

Replace heavy cream with coconut cream or cashew cream, and use nutritional yeast or vegan Parmesan instead of dairy cheese. All other ingredients are naturally plant-based. The flavor remains rich and satisfying with these substitutions.

→ Can I prepare the sauce ahead of time?

Yes, prepare the tomato basil sauce up to step 4 and refrigerate for up to 24 hours. Reheat gently over medium-low heat, then proceed with step 5. Cook the pasta fresh just before serving for the best texture and flavor combination.

→ Why do I need to reserve pasta water?

Pasta water contains starch that helps emulsify and thicken the sauce naturally. Adding a splash when tossing the pasta helps the sauce coat evenly and prevents it from becoming too thick or separating. Start with ¼ cup and add more if needed.