Tomato Basil Bowtie Pasta (Printable Page)

Vibrant bowtie pasta tossed in a silky tomato basil cream sauce. Ready in 30 minutes—easy, vegetarian, and absolutely delicious.

# 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 more 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 extra for serving

# Step-by-Step Guide:

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 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 Tips:

01 -
  • It comes together faster than you can decide what to watch on TV, and tastes like you simmered it for hours.
  • The bowties hold onto every bit of that creamy tomato sauce, so each bite feels indulgent without being too rich.
  • You probably have most of these ingredients already, which means less planning and more eating.
02 -
  • Do not skip reserving pasta water, it is the secret to a sauce that clings instead of pooling at the bottom of the bowl.
  • Add the cream off high heat or it can break and turn grainy, low and slow keeps it silky.
  • Fresh basil goes in at the end, cooking it too long turns it dark and bitter instead of bright and fragrant.
03 -
  • Taste your sauce before adding the Parmesan, since the cheese is salty and you might need less seasoning than you think.
  • If your sauce looks too thick, do not be shy with the pasta water, a little goes a long way in making everything creamy and cohesive.
  • Let the pasta rest in the sauce for a minute before serving, it helps the flavors soak in and makes every bite more delicious.
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