Tomato Basil Bowtie Pasta (Printable)

Vibrant bowtie pasta tossed in a silky tomato basil cream sauce. A comforting Italian-inspired dish ready in 30 minutes.

# What You'll 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 additional 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 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.
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 -
  • Everything comes together in one pan after the pasta boils, so cleanup is almost too easy.
  • The tomato cream sauce clings to every ridge of the bowtie pasta, making each bite ridiculously satisfying.
  • You can have this on the table in half an hour, even on a night when youre too tired to think.
  • Fresh basil stirred in at the end adds a brightness that tastes like youve been cooking all day.
02 -
  • Don't skip reserving the pasta water, I forgot once and the sauce was too thick and didn't coat the pasta properly.
  • Add the garlic after the onion softens or it will burn and turn bitter, ruining the whole base.
  • Stir in the basil at the very end so it stays vibrant and doesn't turn dark and sad.
  • Taste the sauce before serving because crushed tomatoes vary in acidity and you might need a pinch more sugar or salt.
03 -
  • Use a skillet large enough to toss the pasta comfortably, or you'll end up with sauce all over the stovetop.
  • Grate your Parmesan right before you use it, the difference in flavor and texture is worth the extra minute.
  • If the sauce feels too thick, add pasta water a tablespoon at a time until it reaches the consistency you want.
  • Let the dish rest for a minute before serving so the flavors settle and the sauce clings better.
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