Tomato Basil Bowtie Pasta (Printable)

Vibrant bowtie pasta tossed in creamy tomato basil sauce with fresh herbs and Parmesan. A comforting Italian weeknight favorite.

# 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 - 1/2 cup heavy cream
08 - 1 teaspoon sugar
09 - 1/2 teaspoon crushed red pepper flakes
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

# Step-by-step 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 3-4 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, 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 tastes like you spent hours on it but youll be sitting down to eat in thirty minutes flat.
  • The sauce clings to every curve of the bowtie pasta so you get that perfect bite every single time.
  • You probably have most of these ingredients already tucked away in your pantry and fridge.
  • Its rich enough to feel indulgent but light enough that you wont need a nap afterward.
02 -
  • Dont dump the cream in while the heat is too high or it can separate and turn grainy, learned that one the hard way on a dinner party night.
  • Reserving pasta water is the secret weapon most people skip, but that starchy liquid is what turns a good sauce into one that actually coats every bite.
  • Fresh basil goes in at the very end, if you cook it too long it turns black and loses all that bright flavor you want.
03 -
  • Grate your own Parmesan fresh every time, the difference in creaminess and flavor is night and day compared to the pre shredded stuff.
  • If your sauce feels too thick, loosen it with pasta water one tablespoon at a time instead of plain water so you keep that silky body.
  • Taste the sauce before adding the pasta and adjust the seasoning then, its much easier to fix before everything is mixed together.
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