Tomato Basil Bowtie Pasta (Printable version)

Silky tomato basil sauce coats bowtie pasta with fresh herbs and Parmesan. A comforting Italian classic 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 - 1/2 cup heavy cream
08 - 1 teaspoon sugar
09 - 1/2 teaspoon crushed red pepper flakes, optional
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

# Directions:

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

# Expert Tips:

01 -
  • Everything happens in one skillet while the pasta boils, so cleanup is actually manageable on a weeknight.
  • The cream softens the tomatoes just enough to make every bite feel like comfort without being heavy.
  • Fresh basil stirred in at the end brings a brightness that makes the whole dish come alive.
  • You can double the sauce and freeze half for the next time you need dinner in ten minutes.
02 -
  • Reserve that pasta water before you drain, I've forgotten twice and regretted it both times because it's the secret to a sauce that actually clings.
  • Don't skip the step of cooking the tomato paste for a minute before adding the tomatoes, it removes the raw tinny taste and deepens the whole sauce.
  • Add the basil at the very end so it stays vibrant and aromatic instead of turning dull and bitter from too much heat.
03 -
  • Use a skillet wide enough to toss the pasta in the sauce without making a mess, it's the difference between elegantly coated bowties and tomato splatter on your stovetop.
  • If you're doubling the recipe, cook the pasta in two batches so the pot doesn't overflow and the bowties cook evenly.
  • A microplane is the fastest way to grate Parmesan, and it creates fluffy shreds that melt into the sauce almost instantly.
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