Tomato Basil Bowtie Pasta

My stove was cluttered with half-empty jars and wilted greens when I stumbled on this recipe. I needed something fast, comforting, and forgiving enough to handle my distracted stirring while on a work call. The bowties twirled in boiling water, the tomatoes bubbled into something rich, and somehow it all came together without drama. That night, I ate straight from the skillet, standing barefoot in the kitchen, and it tasted better than anything I'd ordered all month.

I made this for a friend who showed up unannounced with a bottle of wine and a bad day. We didn't talk much while I cooked, just the sound of garlic sizzling and her sighing into the couch. When I set the bowls down, she twirled her fork and said it tasted like someone actually cared. I think that's when I realized this dish had become my quiet way of saying I'm here.

Ingredients

• Bowtie pasta (350 g): Farfalle holds sauce in its folds better than smooth noodles, and it looks cheerful on the plate, which matters more than you'd think.
• Olive oil (2 tbsp): Use something you'd drizzle on bread, not the dusty bottle in the back of the cupboard.
• Garlic (3 cloves, minced): Fresh garlic makes the kitchen smell like promise, and it blooms in hot oil without burning if you keep the heat gentle.
• Yellow onion (1 small, finely chopped): It melts into the sauce and adds a sweet backbone that canned tomatoes need.
• Crushed tomatoes (400 g): The foundation of everything here, choose a brand that tastes bright, not metallic.
• Tomato paste (2 tbsp): This deepens the color and flavor in a way that feels like you simmered it all day.
• Heavy cream (120 ml): It turns the sauce silky and rounds out the acidity, making every spoonful feel indulgent.
• Sugar (1 tsp): Just enough to balance the tomatoes without making it taste like dessert.
• Crushed red pepper flakes (½ tsp, optional): A little heat wakes everything up, but you can skip it if you're cooking for someone cautious.
• Salt and black pepper: Season the pasta water generously, it's your only chance to flavor the noodles from the inside.
• Fresh basil (20 g): Stir it in at the end so it stays green and fragrant, not dull and cooked down.
• Parmesan cheese (40 g, grated): The real stuff melts into the sauce and adds a salty, nutty finish that pre-grated can't match.

Instructions

Boil the Pasta:

Bring a large pot of salted water to a rolling boil and cook the bowtie pasta until it's just tender with a slight chew. Before draining, scoop out a small cupful of the starchy pasta water, it'll help the sauce cling later.

Sauté the Aromatics:

Heat olive oil in a large skillet over medium heat, then add the chopped onion and let it soften until it turns translucent and sweet. Toss in the garlic and stir for a minute until the smell fills the room.

Build the Tomato Base:

Stir in the tomato paste and let it cook for a minute to concentrate its flavor. Add the crushed tomatoes, sugar, red pepper flakes, salt, and black pepper, then let it simmer gently for 5 to 7 minutes, stirring now and then.

Stir in the Cream:

Lower the heat and pour in the heavy cream, stirring until the sauce turns a soft peachy color and thickens just slightly. Let it simmer for 2 minutes so the flavors can settle into each other.

Toss with Pasta:

Add the drained pasta to the skillet along with a splash of reserved pasta water. Toss everything together until each bowtie is coated and the sauce clings without pooling at the bottom.

Finish with Basil and Cheese:

Stir in the fresh basil and grated Parmesan, letting them melt into the sauce for a minute or two. Taste and adjust the salt or pepper if needed, then serve hot with extra cheese on top.

Save

One Sunday, I doubled the recipe and brought it to a potluck in a covered dish that was still warm. Someone asked if it was from a restaurant, and I just smiled because it felt better than any compliment I'd rehearsed. That's the thing about this pasta, it doesn't look fancy, but it tastes like you put thought into every stir.

Making It Your Own

This recipe is forgiving enough to handle your mood and what's left in the fridge. I've stirred in handfuls of spinach right before serving, and it wilted into the sauce like it belonged there all along. Sautéed mushrooms add an earthy depth, and a handful of cherry tomatoes tossed in with the pasta gives you sweet bursts that surprise your fork. If you want it lighter, swap half-and-half for the cream, it won't be as lush, but it'll still taste like comfort.

Storing and Reheating

Leftovers keep well in the fridge for up to three days, though the pasta soaks up some of the sauce as it sits. When you reheat it, add a splash of milk or pasta water and warm it gently in a skillet, stirring until it loosens up again. I've eaten it cold from the container at midnight, and even then it tasted like a small victory. Freezing isn't ideal because the cream can separate, but if you must, undercook the pasta slightly and freeze in portions.

Serving Suggestions

I like to serve this with a simple green salad dressed in lemon and olive oil, something crisp to cut through the richness. Garlic bread is the obvious choice, and I won't apologize for it, torn and dipped into the leftover sauce is half the meal. A glass of something red and not too serious makes it feel like a weeknight occasion worth sitting down for.

• Top with extra Parmesan and a few torn basil leaves for color and flavor.
• Serve with crusty bread to mop up every last bit of sauce.
• Pair with a light red wine or sparkling water with lemon if you want to keep it easy.

Save

This pasta has become my weeknight anchor, the thing I make when I need something reliable and warm without thinking too hard. I hope it does the same for you.

Recipe Questions & Answers

→ Can I make this sauce ahead of time?

Yes, prepare the tomato sauce up to step 4 and refrigerate for up to 2 days. Reheat gently before adding pasta, then finish with fresh basil and Parmesan.

→ What type of tomatoes work best?

San Marzano canned crushed tomatoes deliver the best flavor and texture. Avoid diced tomatoes as they won't create a smooth sauce consistency.

→ How do I prevent the sauce from breaking?

Reduce heat to low before stirring in cream and avoid boiling. Temper the cream by slowly adding it while stirring constantly to maintain smoothness.

→ Can I substitute the heavy cream?

Half-and-half, whole milk, or even coconut cream work well. Using lighter options creates a thinner sauce, so adjust quantities accordingly.

→ Why is pasta water important?

Starch in reserved pasta water helps the sauce coat pasta evenly and prevents clumping. It also helps emulsify the cream and tomato components naturally.

→ How can I add vegetables?

Sauté mushrooms, spinach, or zucchini with the onion in step 2. Cherry tomatoes can be added in the final minute for fresh bursts of flavor.