Tomato Basil Bowtie Pasta

My sister called me on a Wednesday night, frazzled after work, asking what she could make with pasta and a can of tomatoes. I talked her through this recipe while she cooked, and by the end of the call, she was laughing at how good her kitchen smelled. That moment reminded me why I love simple pastas like this one. They don't demand much, but they give back everything.

I made this for a friend who'd just moved into a new apartment with nothing but a single pot and a wooden spoon. We sat on her floor eating straight from the skillet, and she said it tasted like home even though she didn't have one yet. Food has a way of doing that.

Ingredients

• Bowtie (farfalle) pasta: The ridges and folds catch the creamy sauce beautifully, and they look cheerful on the plate, which matters more than you'd think.
• Olive oil: Use a decent one if you have it, the flavor comes through in the first few bites and sets the tone for everything else.
• Garlic, minced: Three cloves might sound like a lot, but once they hit the heat and turn golden, you'll understand why we need every bit.
• Yellow onion, finely chopped: This adds a subtle sweetness that balances the acidity of the tomatoes without announcing itself.
• Canned crushed tomatoes: I keep two cans in my pantry at all times because this is the backbone of so many quick dinners.
• Tomato paste: Cooking it for a minute before adding the tomatoes deepens the flavor and takes away any metallic edge.
• Heavy cream: This is what turns a sharp tomato sauce into something you want to curl up with on the couch.
• Sugar: Just a teaspoon tames the acidity and brings out the natural sweetness hiding in the tomatoes.
• Crushed red pepper flakes (optional): I always add them because I like a little warmth creeping up at the end of each bite.
• Salt and black pepper: Taste as you go, especially after adding the Parmesan, because cheese brings its own saltiness.
• Fresh basil leaves, sliced: Tearing basil with your hands releases more fragrance than slicing it with a knife, and your kitchen will smell like summer.
• Grated Parmesan cheese: Freshly grated melts into the sauce in a way that pre-shredded never will, and it's worth the extra two minutes.

Instructions

Boil the pasta:

Bring a large pot of water to a rolling boil and salt it generously, it should taste like the sea. Cook the bowtie pasta until it still has a little bite in the center, then save a quarter cup of that starchy water before draining.

Sauté the aromatics:

Heat olive oil in a large skillet over medium heat and add the onion, stirring occasionally until it turns soft and translucent. Toss in the garlic and let it sizzle for a minute until your kitchen smells like an Italian grandmother's house.

Build the tomato base:

Stir in the tomato paste and let it cook for a full minute, darkening slightly and losing its raw edge. Add the crushed tomatoes, sugar, red pepper flakes, salt, and black pepper, then let everything simmer gently for five to seven minutes while the flavors get to know each other.

Stir in the cream:

Lower the heat and pour in the heavy cream, stirring until the sauce turns a soft peachy orange. Let it simmer for two minutes until it thickens just enough to coat the back of a spoon.

Toss with pasta:

Add the drained pasta to the skillet along with the reserved pasta water, which helps the sauce cling to every piece. Toss everything together until the pasta is glossy and well coated.

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, adding more salt or pepper if it needs it.

Serve:

Spoon the pasta into bowls while it's still steaming and top with extra Parmesan and a few torn basil leaves. Eat it while it's hot and the cheese is still melting.

Pin

One night I made this for a potluck and forgot to bring serving spoons, so everyone just stood around the pot with forks, laughing and going back for seconds. It wasn't fancy, but it was the kind of meal that made people linger. That's what I love most about this dish.

Making It Your Own

I've made this lighter by using half and half instead of heavy cream, and honestly, it still tastes indulgent. If you want to add vegetables, sauté some mushrooms with the onions or stir in a handful of spinach at the very end. Both disappear into the sauce in the best way, adding nutrition without changing the soul of the dish.

What to Serve Alongside

This pasta doesn't need much company, but a crisp green salad with a sharp vinaigrette cuts through the richness nicely. Garlic bread is never a bad idea either, especially if you're feeding people who like to mop up every last bit of sauce. A glass of something light and bright makes it feel like a real meal, even on a Tuesday.

Storing and Reheating

Leftovers keep well in the fridge for up to three days, though the pasta will soak up more sauce as it sits. When reheating, add a splash of water or cream to loosen everything back up, and warm it gently on the stove rather than the microwave if you can. The sauce will come back to life, and you'll be glad you saved it.

• Store in an airtight container to keep the basil from wilting too quickly.
• If you're meal prepping, cook the sauce ahead and toss it with freshly boiled pasta when you're ready to eat.
• Freeze the sauce on its own for up to two months, then thaw and toss with fresh pasta for an even faster dinner.

Pin

This is the kind of recipe you'll make over and over without thinking, and each time it'll taste a little different depending on your mood or what you have on hand. That's exactly how it should be.

Recipe Q&A

→ Can I make this with fresh tomatoes instead of canned?

Yes, use about 600g (1.3 lbs) fresh tomatoes. Blanch and peel them, then chop and simmer for 10-12 minutes instead of 5-7 minutes to develop flavor and reduce excess liquid.

→ How do I prevent the sauce from separating?

Keep the heat at medium or lower when adding cream. Add it slowly while stirring constantly. Reserve pasta water to adjust sauce consistency if needed, as the starch helps emulsify.

→ What's the best way to slice basil to prevent browning?

Stack leaves, roll tightly, then slice thinly with a sharp knife (chiffonade technique). Add basil at the end during cooking to preserve its vibrant color and fresh flavor.

→ Can I prepare this ahead and reheat it?

Cook pasta and sauce separately, then combine just before serving. Store sauce refrigerated up to 3 days. Reheat gently on low heat with a splash of pasta water or cream to restore creaminess.

→ What pasta shapes work as substitutes for bowtie?

Penne, rigatoni, fusilli, or shells all work beautifully. Choose a shape with texture or ridges to catch the sauce. Cooking time may vary slightly based on thickness and shape.

→ How do I make this dairy-free?

Replace heavy cream with full-fat coconut cream or cashew cream for richness. Use nutritional yeast or vegan Parmesan for cheesy flavor. The sauce will be equally creamy and delicious.