Tomato Basil Bowtie Pasta

The kitchen smelled like garlic and butter before I even realized I'd started dinner. I was craving something that tasted like comfort without needing an hour of work, and this pasta came together faster than I expected. The bowtie shape caught the creamy tomato sauce in every fold, and by the time I tossed in fresh basil, the whole dish felt like a warm hug. I ate it straight from the skillet that first time, standing at the stove with a wooden spoon. No regrets.

I made this for my neighbor once when she had a rough week, and she texted me later asking if I'd used some secret Italian ingredient. It was just good canned tomatoes and a splash of cream, but the way the flavors melted together made it feel like magic. She still asks for the recipe every few months. I love that something so simple can feel like such a gift.

Ingredients

• Bowtie pasta: The shape isn't just cute, it traps the sauce in its folds better than penne or spaghetti ever could, making every forkful creamy and satisfying.
• Olive oil: Use a decent quality oil here since it's the base of your sauce, the flavor really comes through when you sauté the onions and garlic.
• Garlic: Fresh cloves are worth it, they bloom in the hot oil and fill your kitchen with the kind of smell that makes everyone wander in asking what's cooking.
• Yellow onion: Finely chop it so it melts into the sauce instead of sitting in chunks, adding a subtle sweetness that balances the tomatoes.
• Crushed tomatoes: A good canned brand makes all the difference, look for ones with no added herbs so you control the flavor yourself.
• Tomato paste: This deepens the tomato flavor and gives the sauce body, don't skip the step of cooking it for a minute to take away the raw edge.
• Heavy cream: It transforms the tomato sauce into something silky and luxurious, just a half cup is enough to make it feel indulgent.
• Sugar: A teaspoon cuts the acidity of the tomatoes without making the sauce taste sweet, it just rounds everything out.
• Crushed red pepper flakes: Optional but I always add them, a little heat makes the creamy sauce more interesting.
• Fresh basil: Add it at the end so it stays bright green and fragrant, dried basil just can't compare here.
• Parmesan cheese: Grate it fresh from a block, the pre-shredded stuff doesn't melt as smoothly into the sauce.

Instructions

Boil the pasta:

Salt the water generously, it should taste like the sea, and cook the bowtie pasta until it still has a little bite. Save a quarter cup of that starchy pasta water before you drain, it's your secret weapon for loosening the sauce later.

Sauté the aromatics:

Heat the olive oil until it shimmers, then add the onion and let it soften for a few minutes until it smells sweet. Toss in the garlic and stir constantly for just a minute so it doesn't burn.

Build the tomato base:

Stir in the tomato paste and let it cook for a minute until it darkens slightly, then pour in the crushed tomatoes with the sugar, red pepper flakes, salt, and black pepper. Let it bubble gently for five to seven minutes, stirring now and then so nothing sticks.

Add the cream:

Turn the heat down low and pour in the heavy cream, stirring until the sauce turns a beautiful peachy orange. Simmer for just two minutes until it thickens slightly and smells incredible.

Combine pasta and sauce:

Add the drained pasta right into the skillet along with that reserved pasta water, then toss everything together until every piece is coated. The starch from the water helps the sauce cling to the pasta.

Finish with basil and cheese:

Stir in the fresh basil and Parmesan, letting them melt into the sauce for a minute or two. Taste and add more salt or pepper if needed, then serve it hot with extra cheese on top.

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One evening I doubled this recipe for a potluck and watched it disappear in minutes, people kept coming back for seconds even though there were a dozen other dishes. A friend told me later that it reminded her of her grandmother's Sunday pasta, and I realized that's the magic of simple recipes done right. They taste like home, even if they're brand new.

Making It Your Own

I've added sautéed mushrooms when I had them on hand, and once I stirred in a handful of baby spinach at the end because I felt like I needed something green. Both worked beautifully. If you want it lighter, swap the heavy cream for half and half or even whole milk, just know the sauce won't be quite as rich. For a vegan version, coconut cream is surprisingly good here and nutritional yeast can stand in for the Parmesan.

Serving Suggestions

This pasta feels complete on its own, but a crisp green salad with a lemony vinaigrette cuts through the richness nicely. I've also served it alongside garlic bread for soaking up every last bit of sauce, which is honestly the best part. A glass of red wine doesn't hurt either, though I've enjoyed it just as much with sparkling water and a squeeze of lemon.

Storage and Reheating

Leftovers keep in the fridge for up to three days in an airtight container, and they reheat surprisingly well on the stovetop with a splash of milk or pasta water to loosen the sauce. The microwave works in a pinch, just stir it halfway through so it heats evenly. The pasta will soak up more sauce as it sits, so don't be surprised if it looks a little drier the next day.

• Add a drizzle of olive oil when reheating to bring back that silky texture.
• Toss in a few fresh basil leaves right before serving to make leftovers taste freshly made.
• This doesn't freeze as well because of the cream, but it's so good you probably won't have leftovers anyway.

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This is the kind of recipe I come back to when I need something reliable and delicious without a lot of fuss. It fills the kitchen with good smells and the table with happy people, and that's really all I ever want from dinner.

Recipe FAQs

→ Can I use fresh tomatoes instead of canned?

Yes, you can substitute 500g fresh tomatoes. Blanch, peel, and chop them, then simmer longer (8-10 minutes) to develop flavor and reduce excess moisture compared to canned tomatoes.

→ What's the best way to prevent cream from curdling?

Lower the heat before adding cream and avoid boiling the sauce. Stir constantly and keep the temperature at a gentle simmer. Adding a splash of pasta water helps temper the sauce.

→ How do I get the pasta perfectly al dente?

Follow package instructions but start testing 1-2 minutes before the recommended time. Pasta should have slight firmness when bitten. Cooking it slightly underdone is ideal since it finishes gently in the sauce.

→ Can I make this sauce ahead of time?

Yes, prepare the sauce through step 4 and refrigerate up to 2 days. Reheat gently over low heat before tossing with freshly cooked pasta. Add fresh basil just before serving for maximum flavor.

→ What type of basil works best?

Sweet Italian basil is traditional and offers the most authentic flavor. Add it at the end of cooking to preserve its delicate aroma and bright taste. Avoid cooking basil for extended periods.

→ Why reserve pasta water and how much should I use?

Starchy pasta water helps the sauce cling to the noodles and creates a silkier texture. Start with 2 tablespoons and add more as needed to reach your desired consistency. It also helps balance flavors.