Tomato Basil Bowtie Pasta (Print)

Vibrant bowtie pasta tossed in silky tomato basil cream sauce. Ready in 30 minutes. Vegetarian and comforting.

# Ingredients:

→ 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
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

# Instructions:

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.
02 - While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the onion and sauté for 3 to 4 minutes until soft. Add 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 to 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 reserved pasta water. Toss to combine.
06 - Stir in the fresh basil and Parmesan cheese. Cook for 1 to 2 minutes to meld flavors. Adjust seasoning to taste.
07 - Serve hot, topped with extra Parmesan and fresh basil if desired.

# Pro Tips:

01 -
  • It comes together in half an hour, which means you can start cooking even when you're already hungry.
  • The sauce clings to every bowtie fold, so each bite tastes like comfort wrapped in pasta.
  • You probably have most of these ingredients sitting in your pantry right now.
02 -
  • Reserve that pasta water before you drain, because once it's gone, you can't get it back, and it's the secret to a sauce that actually sticks.
  • Don't skip cooking the tomato paste on its own for a minute, it makes the difference between a sauce that tastes canned and one that tastes intentional.
03 -
  • Use freshly grated Parmesan instead of the pre-shredded kind, it melts smoother and tastes sharper without any added cellulose.
  • Tear the basil with your hands right before stirring it in, the bruised edges release more fragrance and the leaves stay greener longer.
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