Tomato Basil Bowtie Pasta (Printable)

Vibrant bowtie pasta tossed in creamy tomato basil sauce. A comforting, easy Italian weeknight favorite ready in 30 minutes.

# Ingredient List:

→ 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

# Steps:

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 3-4 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.
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 comes together in half an hour but tastes like you simmered it all afternoon.
  • The creamy tomato sauce clings to every bow of pasta, so no bite is ever plain.
  • You can swap in whatever vegetables are wilting in your fridge and it still turns out great.
  • Leftovers actually get better overnight once the basil soaks into the sauce.
02 -
  • Always reserve pasta water before draining, that starchy liquid is what makes the sauce silky instead of oily.
  • Don't skip cooking the tomato paste on its own for a minute, it concentrates the flavor and keeps the sauce from tasting tinny.
  • Add the cream off high heat or it can separate and turn grainy instead of smooth.
  • Fresh basil goes in at the very end so it stays bright green and fragrant instead of turning dark and bitter.
03 -
  • Use a skillet large enough to toss the pasta in the sauce, it makes everything come together faster and coats more evenly.
  • If your sauce tastes too acidic even with the sugar, stir in an extra tablespoon of cream or a pinch of baking soda.
  • Tear the basil instead of chopping it with a knife, it bruises less and stays brighter.
  • Save any leftover sauce in a jar and toss it with roasted vegetables or spread it on pizza dough for an easy flatbread.
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