Tomato Basil Bowtie Pasta

The steam rising from a pot of boiling water always makes my kitchen feel alive, especially on evenings when I need something satisfying but don't have hours to spare. This tomato basil bowtie pasta became my go-to after a particularly exhausting week when I threw together what I had on hand and ended up with something far better than I expected. The farfalle shape catches the creamy tomato sauce in every little fold, and the fresh basil transforms it from simple to special. I've made this for myself on quiet Tuesday nights and for friends who showed up unexpectedly, and it never disappoints. It's the kind of dish that feels indulgent without requiring much effort at all.

I once made this for my neighbor who had just moved in and didn't have her kitchen set up yet. She sat at my counter, sipping wine and telling me about her day while I stirred the sauce. When I plated it and handed it to her, she took one bite and closed her eyes for a second, then said it tasted like the kind of meal that makes you feel at home. That moment stuck with me because it reminded me that food doesn't just fill you up, it settles something deeper. Now, whenever I make this pasta, I think about how a simple dinner can become a small act of care.

Ingredients

• Bowtie (farfalle) pasta: The shape isn't just cute, it actually holds onto the sauce better than smoother pastas, so every forkful is creamy and flavorful.
• Olive oil: Use a good quality one if you have it, the flavor comes through in the finished dish and adds a subtle richness.
• Garlic: Fresh cloves are essential here, the smell when they hit the hot oil is half the reason this dish feels so comforting.
• Yellow onion: Finely chopped so it melts into the sauce and adds a natural sweetness that balances the acidity of the tomatoes.
• Canned crushed tomatoes: I always keep a few cans in the pantry because they're reliable and cook down into a silky sauce without any fuss.
• Tomato paste: This deepens the tomato flavor and thickens the sauce just enough, don't skip it even though it seems small.
• Heavy cream: It turns the tomato sauce into something luxurious and smooth, coating your mouth in the best way.
• Sugar: Just a teaspoon cuts through the acidity of the tomatoes and rounds out the flavors so the sauce tastes balanced.
• Crushed red pepper flakes: Optional, but I love the gentle heat that builds as you eat, it keeps things interesting.
• Salt and black pepper: Season generously, especially the pasta water, it makes all the difference.
• Fresh basil leaves: Tear them or slice them at the last minute so they stay bright and fragrant, dried basil just isn't the same here.
• Parmesan cheese: Grate it fresh if you can, the pre-shredded stuff doesn't melt into the sauce as beautifully.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook the bowtie pasta until al dente, usually around 10 to 12 minutes. Before draining, scoop out a small cup of the starchy pasta water, it's your secret weapon for making the sauce cling.

Sauté the aromatics:

Heat olive oil in a large skillet over medium heat, then add the chopped onion and let it soften for a few minutes until it's translucent and smells sweet. Toss in the minced garlic and stir for just a minute, you want it fragrant but not browned.

Build the tomato base:

Stir in the tomato paste and let it cook for a minute to deepen its flavor, then pour in the crushed tomatoes along with sugar, red pepper flakes, salt, and black pepper. Let it simmer gently for 5 to 7 minutes, stirring now and then so nothing sticks.

Add the cream:

Lower the heat and pour in the heavy cream, stirring until the sauce turns a beautiful rosy color and thickens just a little. Let it simmer for a couple of minutes so the flavors meld together.

Toss the pasta:

Add the drained pasta to the skillet along with a splash of that reserved pasta water, then toss everything together so each bowtie gets coated. The starch from the water helps the sauce stick like magic.

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 seasoning if needed, sometimes it wants a pinch more salt or a crack of black pepper.

Serve:

Plate it up while it's still hot, and top with extra Parmesan and a few basil leaves if you're feeling fancy. It's ready to eat right away.

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One rainy Saturday, I made this pasta and curled up on the couch with a bowl and a book, and it felt like the ultimate act of self-care. The way the creamy sauce warmed me from the inside out, paired with the soft sound of rain on the windows, turned an ordinary afternoon into something quietly perfect. I realized then that this dish doesn't need an occasion, it creates one.

What to Serve Alongside

A crisp green salad with a simple vinaigrette cuts through the richness of the cream and adds a refreshing contrast. I also love serving warm garlic bread on the side because there's nothing better than dragging a piece through the leftover sauce on your plate. If you want to make it feel like a real Italian dinner, pour a glass of something light and bright, maybe a Pinot Grigio or a sparkling water with lemon.

Making It Your Own

This recipe is forgiving and welcomes improvisation. I've stirred in sautéed mushrooms when I had them, tossed in handfuls of fresh spinach for extra greens, and even added grilled chicken when I needed more protein. If you want to lighten it up, swap the heavy cream for half and half or whole milk, it won't be quite as luscious but it's still delicious. For a vegan version, use coconut cream and skip the Parmesan or use a plant-based alternative, the sauce stays silky and satisfying.

Storage and Reheating

Leftovers keep well in the fridge for up to three days in an airtight container. When you reheat it, add a splash of milk or water to loosen the sauce because it thickens as it sits. I usually reheat it gently on the stovetop over low heat, stirring occasionally until it's warmed through.

• If the sauce separates a bit, just stir it well and it will come back together.
• You can freeze the sauce on its own for up to two months, then cook fresh pasta when you're ready to eat.
• Don't freeze the finished dish with pasta already mixed in, the texture gets mushy when thawed.

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This tomato basil bowtie pasta has earned its place in my regular rotation, and I hope it does the same for you. It's proof that a handful of simple ingredients and half an hour can give you something truly satisfying.

Recipe Questions & Answers

→ Can I use fresh tomatoes instead of canned?

Yes, use about 500g of fresh tomatoes. Blanch, peel, and crush them, or simply dice and simmer longer (8-10 minutes) to reduce excess moisture and concentrate flavor.

→ What's the best way to cook pasta al dente?

Cook according to package directions, then test 1-2 minutes before the recommended time. The pasta should be tender but still slightly firm when bitten. Reserve pasta water before draining to help adjust sauce consistency.

→ How do I make this dish lighter?

Substitute half-and-half or whole milk for heavy cream, or use Greek yogurt for a tangy variation. You can also reduce the cream amount and increase pasta water to maintain sauce consistency.

→ Can I prepare this ahead of time?

Prepare the sauce up to 2 days ahead and refrigerate. Cook pasta fresh just before serving and toss together. Add fresh basil after reheating to preserve its bright flavor and aroma.

→ What pairs well with this pasta?

Serve alongside a crisp green salad with vinaigrette, garlic bread, or crusty Italian bread. A dry white wine like Pinot Grigio or Sauvignon Blanc complements the creamy tomato sauce beautifully.