Tomato Basil Bowtie Pasta (Printable)

Vibrant bowtie pasta tossed in silky tomato basil cream sauce. Easy 30-minute vegetarian Italian comfort food.

# 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
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 extra for serving

# How-To:

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 in a colander.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped 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, 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 the reserved pasta water. Toss gently to coat all pasta 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 - Divide pasta among serving bowls. Top with additional Parmesan cheese and fresh basil leaves if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The sauce clings to every fold of the bowtie pasta like it was designed for it.
  • It comes together in 30 minutes but tastes like you spent an hour stirring and tasting.
  • Fresh basil transforms canned tomatoes into something that smells like summer.
  • Its creamy without being heavy, and the hint of red pepper flakes wakes up every bite.
02 -
  • Reserve pasta water before draining, its 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 separate and turn grainy instead of smooth.
  • Slice basil with a sharp knife or tear it by hand, chopping it with a dull blade bruises the leaves and turns them black.
  • Taste the sauce before adding the pasta, its much easier to adjust seasoning when its still in the skillet.
03 -
  • Use a skillet large enough to toss the pasta directly in the sauce, it coats more evenly and saves you from dirtying another bowl.
  • If the sauce tastes too acidic, add another pinch of sugar instead of more salt.
  • Grate Parmesan right before serving so it melts into the hot pasta instead of clumping.
  • Dont skip the reserved pasta water, its starchy magic that makes the sauce cling instead of slide off.
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