Tomato Basil Bowtie Pasta

My neighbor Maria once brought over a bowl of this pasta after I helped her move a bookshelf, and I ate it standing in my kitchen, barefoot, still sweating from the effort. The cream and tomato melted together in a way that felt like a hug, and I couldn't believe something that comforting came together in less time than it took to fold laundry. I asked her for the recipe right there, and she laughed and said it was just what she threw together on Tuesdays. Now it's what I throw together whenever I need something easy that tastes like someone cares.

I made this the first time my sister came over after her breakup, and she ate two bowls without saying much. Later she texted me asking for the recipe, which was her way of saying thank you. It's become the thing I make when someone needs feeding but doesn't want to talk about it. There's something about pasta that lets people just be quiet and full.

Ingredients

• Bowtie pasta: The shape isn't just cute, it actually traps the creamy sauce in its ruffled edges, and it holds up better than thin pasta when you toss it in the skillet.
• Olive oil: Use the decent stuff, not the fancy finishing oil, but not the stuff you'd use to grease a pan either, it builds the base flavor.
• Garlic: Fresh cloves make all the difference, the jarred minced kind turns bitter when you sauté it, and you'll smell the difference immediately.
• Yellow onion: Finely chopped so it melts into the sauce, adding sweetness without chunks, white onion works too but yellow is a little softer.
• Crushed tomatoes: The canned kind is your friend here, they're picked and packed at peak ripeness, and the texture is already halfway to sauce.
• Tomato paste: This deepens the tomato flavor and thickens the sauce, don't skip it or the sauce will taste flat and watery.
• Heavy cream: It rounds out the acidity and makes the sauce cling to the pasta, half and half works if that's what you have but it won't be quite as luscious.
• Sugar: Just a teaspoon balances the tomatoes, especially if they're a little tart, it's not about making it sweet.
• Red pepper flakes: Optional but I always add them, they give a gentle warmth that sneaks up on you without overwhelming the basil.
• Salt and black pepper: Season the pasta water like the ocean, and adjust the sauce at the end because the Parmesan will add more salt.
• Fresh basil: Stir it in at the end so it stays bright green and fragrant, dried basil can't replace this, it's a completely different flavor.
• Parmesan cheese: Grate it yourself from a block, the pre-grated stuff has anti-caking agents that make the sauce grainy instead of creamy.

Instructions

Boil the pasta:

Get the water rolling and salt it generously, then cook the bowties until they still have a little bite, they'll finish cooking in the sauce. Scoop out a coffee mug of pasta water before you drain, that starchy water is magic for loosening the sauce later.

Sauté the aromatics:

Heat the olive oil until it shimmers, then add the onion and let it soften and turn translucent, stirring occasionally. Toss in the garlic and stir constantly for about a minute, just until you can smell it, don't let it brown or it'll taste burnt.

Build the tomato base:

Stir in the tomato paste and let it cook for a minute, it'll darken slightly and smell sweeter. Add the crushed tomatoes, sugar, red pepper flakes, salt, and pepper, then let it bubble gently for five to seven minutes, stirring now and then so nothing sticks.

Make it creamy:

Turn the heat down to low and pour in the cream, stirring it in slowly so it blends smoothly. Let it simmer for two minutes, just enough to thicken slightly and turn a beautiful soft coral color.

Toss the pasta:

Add the drained pasta to the skillet along with a splash of that reserved pasta water, then toss everything together until every bowtie is coated. The pasta water helps the sauce cling and keeps it silky instead of sticky.

Finish with basil and cheese:

Stir in the sliced basil and grated Parmesan, tossing for another minute or two until the cheese melts into the sauce. Taste it and add more salt or pepper if it needs it, then serve it hot with extra cheese on top.

Pin It

One night I made this for a friend who said she didn't like tomato sauce, and she scraped her bowl clean and asked what I did differently. I didn't do anything different, the cream just makes it taste less like sauce and more like comfort. She makes it for herself now, and every time she does, she sends me a picture of her bowl.

Making It Your Own

This recipe is forgiving in the best way, you can fold in sautéed mushrooms or a handful of spinach right before you add the pasta, and it becomes a little heartier without changing the spirit of the dish. I've also stirred in leftover roasted chicken when I had it, and it turned into something that felt almost fancy. If you want it lighter, swap the heavy cream for whole milk or half and half, it won't be as rich but it'll still coat the pasta nicely and taste clean and bright.

What to Serve It With

I usually just make a quick green salad with lemon and olive oil, something crisp to balance the creaminess, and if I'm feeling ambitious I'll toast some bread with butter and garlic. It doesn't need much because the pasta is already satisfying on its own, but a glass of something cold and a simple side makes it feel like a real meal. My brother always asks for garlic bread when I make this, so I keep a loaf in the freezer just in case.

Storing and Reheating

Leftovers keep in the fridge for up to three days, and I reheat them gently in a skillet with a splash of water or milk to bring the sauce back to life. The microwave works in a pinch, but the sauce can separate a little, so I stir it halfway through and add a tiny bit of liquid. Honestly, I've eaten this cold straight from the container standing in front of the fridge at midnight, and it still tastes good, though I won't admit that to anyone but you.

• Store it in an airtight container and don't leave it out on the counter for more than two hours.
• If you're making it ahead, cook the sauce and store it separately, then toss with freshly cooked pasta when you're ready.
• Freeze the sauce alone for up to two months, but don't freeze the pasta or it'll turn mushy when you thaw it.

Pin It

This is the kind of recipe that makes you look like you know what you're doing, even on nights when you barely do. Keep the ingredients around, and you'll always have something warm and satisfying to fall back on.

Questions & Answers

→ How do I achieve an al dente texture for bowtie pasta?

Cook the farfalle according to package instructions, then taste a minute before the suggested time. The pasta should be tender but still slightly firm when bitten. This prevents mushiness and allows proper sauce absorption.

→ Can I make this sauce ahead of time?

Yes, prepare the sauce without cream up to 24 hours ahead. Refrigerate in an airtight container. Before serving, reheat gently, add heavy cream, then toss with hot pasta. This saves time on busy weeknights.

→ What's the best way to incorporate fresh basil?

Add sliced fresh basil at the end of cooking, just before serving. This preserves its delicate flavor and vibrant color. Reserve some whole leaves as garnish for visual appeal and fresh aroma.

→ How do I prevent the sauce from breaking or separating?

Lower the heat to medium-low before adding cream. Stir gently and avoid boiling vigorously. The reserved pasta water helps emulsify the sauce and maintains its creamy consistency throughout cooking.

→ What are good vegetable additions to this pasta?

Sautéed mushrooms, fresh spinach, roasted bell peppers, or sun-dried tomatoes work beautifully. Add sautéed vegetables after step 4 or fold fresh spinach into the hot sauce just before serving for minimal cooking.

→ Is there a dairy-free version of this dish?

Absolutely. Substitute coconut cream or cashew cream for heavy cream and vegan Parmesan for traditional cheese. The sauce maintains its silky richness while accommodating dietary preferences and restrictions.