Tomato Basil Bowtie Pasta (Printable Version)

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

# Components:

→ 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 and Cheese

12 - 1/2 cup fresh basil leaves, sliced
13 - 1/3 cup grated Parmesan cheese, plus extra for serving

# Preparation steps:

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 the 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. Add the crushed tomatoes, sugar, red pepper flakes if using, salt, and black pepper. Simmer for 5 to 7 minutes, stirring occasionally.
04 - Lower the heat and stir in the heavy cream. Simmer for 2 minutes until the sauce achieves a creamy consistency and slight thickening.
05 - Add the cooked pasta to the sauce along with the reserved pasta water. Toss thoroughly to coat all pasta evenly.
06 - Stir in the fresh basil and Parmesan cheese. Cook for 1 to 2 minutes to allow flavors to meld together. Taste and adjust seasoning as needed.
07 - Transfer to serving plates and serve hot, topped with additional Parmesan cheese and fresh basil as desired.

# Expert Advice:

01 -
  • The bowtie shape traps the creamy tomato sauce in every bite, so you get flavor in each forkful instead of a puddle at the bottom of the bowl.
  • It comes together in the time it takes to boil pasta, which means you can have dinner on the table before anyone gets too hungry and cranky.
  • The balance of tangy tomato and rich cream feels indulgent but doesn't weigh you down like heavier pasta dishes sometimes do.
02 -
  • Reserve that pasta water before you drain, I forgot once and had to add plain water which made the sauce thin and sad instead of silky.
  • Don't let the garlic brown or it will taste bitter and overpower the sweetness of the tomatoes, I learned this the hard way on a distracted Tuesday.
  • Add the cream on low heat or it can separate and turn grainy, which happened to me the first time I rushed through this step.
03 -
  • Use a large skillet instead of a saucepan so you have room to toss the pasta directly in the sauce, it coats better and saves you from dirtying another bowl.
  • Tear the basil with your hands instead of chopping it with a knife, it bruises less and releases more of that bright, aromatic oil.
  • If your sauce tastes too acidic even after adding sugar, stir in a pinch of baking soda, it neutralizes the acidity without changing the flavor.
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