Tomato Basil Bowtie Pasta (Print Version)

Vibrant bowtie pasta tossed in a creamy tomato basil sauce. A comforting Italian classic ready in just 30 minutes.

# 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, optional
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

# How To Make It:

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 in a colander.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3 to 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, stirring constantly. Add crushed tomatoes, sugar, red pepper flakes if using, salt, and black pepper. Simmer for 5 to 7 minutes, stirring occasionally.
04 - Lower the heat to low 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 all components together until well coated.
06 - Stir in the fresh basil and Parmesan cheese. Cook for 1 to 2 minutes to allow flavors to meld. Adjust seasoning to taste with additional salt and pepper as needed.
07 - Divide the pasta among serving bowls. Top with extra Parmesan cheese and fresh basil if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • It comes together in 30 minutes with ingredients you probably already have tucked in your pantry.
  • The creamy tomato sauce feels indulgent but doesnt weigh you down on a weeknight.
  • Bowtie pasta catches the sauce in all its little folds, so every bite is perfectly coated.
  • Fresh basil and Parmesan bring a brightness that makes it taste homemade, not rushed.
02 -
  • Save some pasta water before you drain—it has starch that helps the sauce cling to the noodles instead of sliding off.
  • Dont add the cream while the heat is too high or it can separate and turn grainy.
  • Slice the basil at the very end; if you add it too early, it turns dark and loses its fresh flavor.
  • Taste the sauce after you add the Parmesan because it adds saltiness and you might not need more.
03 -
  • Use a skillet wide enough to toss the pasta in the sauce—it makes mixing easier and the pasta absorbs more flavor.
  • If the sauce tastes too acidic, add another pinch of sugar or a small pat of butter to round it out.
  • Grate the Parmesan fresh and save the rind to toss into the simmering sauce for extra depth.
  • Dont rinse the pasta after draining—the starch on the surface helps the sauce stick.
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