Tomato Basil Bowtie Pasta (Printable Version)

Vibrant bowtie pasta tossed in a silky tomato basil cream sauce. Easy, elegant, and ready in just 30 minutes.

# What You 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

# How-To Steps:

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 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 5–7 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 the reserved pasta water. Toss thoroughly to combine and coat evenly.
06 - Stir in the fresh basil and Parmesan cheese. Cook for 1–2 minutes to allow flavors to meld. Adjust seasoning to taste.
07 - Serve hot, topped with extra Parmesan and fresh basil as desired.

# Expert Tips:

01 -
  • It comes together in under half an hour, even if you're moving slowly and tasting everything twice.
  • The creamy tomato sauce clings to every pasta ridge, so no bite feels plain or boring.
  • You can sneak in vegetables or swap the cream without losing that cozy, satisfying feeling.
02 -
  • Don't skip salting the pasta water, it should taste like the sea or your noodles will be flat no matter how good the sauce is.
  • Reserve pasta water before you drain, that starchy liquid is the secret to a sauce that hugs the pasta instead of sliding off.
  • Add the basil at the very end, cooking it too long turns it dark and bitter instead of bright and aromatic.
03 -
  • Use a skillet large enough to toss the pasta in the sauce, it coats better than ladling sauce over drained noodles in a bowl.
  • Grate your own Parmesan instead of buying pre-shredded, it melts smoother and tastes sharper without any fillers.
  • If the sauce feels too thick, loosen it with pasta water a tablespoon at a time, the starch helps everything come together.
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