Tomato Basil Bowtie Pasta (Printable)

Vibrant bowtie pasta tossed in creamy tomato basil sauce. An easy, satisfying Italian dinner for four in just 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, optional
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 to 4 minutes until softened. 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 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 becomes creamy and slightly thickened.
05 - Add the cooked pasta to the sauce along with reserved pasta water. Toss thoroughly to combine and coat all pasta evenly.
06 - Stir in the fresh basil and Parmesan cheese. Cook for 1 to 2 minutes to meld flavors together. Adjust seasoning to taste.
07 - Transfer to serving bowls and serve hot, topped with additional Parmesan cheese and fresh basil leaves.

# Expert Tips:

01 -
  • It tastes like you spent an hour cooking but only takes thirty minutes from start to finish.
  • The sauce clings to every curve of the bowtie pasta, giving you flavor in every single bite.
  • You probably already have most of these ingredients sitting in your pantry right now.
  • It's rich and creamy without feeling heavy, so you can actually finish your plate without regret.
02 -
  • Don't skip reserving the pasta water, it's the secret to a sauce that clings instead of separates.
  • Add the cream on low heat or it can break and turn grainy, I learned this the hard way during a dinner party.
  • Fresh basil goes in at the very end, if you cook it too long it loses that bright, peppery flavor you're after.
03 -
  • Salt your pasta water until it tastes like the sea, this is your only chance to season the noodles themselves.
  • If your sauce looks too thick, add pasta water a tablespoon at a time instead of plain water, the starch helps everything stick together.
  • Use a skillet big enough to toss the pasta in the sauce, it makes a world of difference for coating every piece evenly.
  • Taste your sauce before adding the pasta and adjust the seasoning then, it's much easier to fix at that stage.
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