Tomato Basil Bowtie Pasta

There was this Tuesday evening when I had about twenty minutes before everyone got home, and I needed something that tasted like I'd been cooking all day. I pulled out a box of bowtie pasta and remembered how those little ridges catch sauce like magic. The kitchen filled with the smell of garlic and tomatoes, and by the time the door opened, it looked like I'd planned this all along. Sometimes the best meals are the ones you throw together when you're not overthinking it.

I made this for a friend who swore she didn't like tomato sauce, and she scraped her bowl clean. She kept asking what I did differently, and honestly, it was just the sugar and that splash of pasta water at the end. Sometimes it's the smallest adjustments that turn a simple dish into something people remember. That night, we sat at the table longer than usual, talking over seconds.

Ingredients

• Bowtie pasta: Those ruffled edges aren't just cute, they hold onto sauce better than smooth noodles, so every bite is full of flavor.
• Olive oil: Use a decent one here because it's the base of your sauce and you'll taste it in the background.
• Garlic: Fresh cloves minced fine will bloom in the oil and fill your kitchen with that unmistakable warmth.
• Yellow onion: Finely chopped so it melts into the sauce and adds sweetness without chunks.
• Crushed tomatoes: The canned kind works beautifully here because they're already broken down and ready to simmer into sauce.
• Tomato paste: This deepens the tomato flavor and gives the sauce body, so don't skip it.
• Heavy cream: Just half a cup turns this into something silky and rich without making it too heavy.
• Sugar: A single teaspoon balances the acidity of the tomatoes and rounds out the sauce.
• Crushed red pepper flakes: Optional, but a pinch adds a gentle warmth that makes the whole dish more interesting.
• Salt and black pepper: Season the pasta water generously and taste the sauce as you go.
• Fresh basil: Sliced thin and stirred in at the end, it brings a bright, summery note that dried basil just can't match.
• Parmesan cheese: Grated fresh, it melts into the sauce and adds that nutty, salty finish.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook the bowtie pasta until it's just tender with a slight bite. Before you drain it, scoop out a quarter cup of that starchy pasta water, it's liquid gold for finishing the sauce.

Sauté the aromatics:

Heat olive oil in a large skillet over medium heat, then add the onion and let it soften for a few minutes until it's translucent and sweet. Toss in the garlic and stir for just a minute until the smell makes you lean over the pan.

Build the tomato base:

Stir in the tomato paste and let it cook for a minute to deepen its color, then add the crushed tomatoes, sugar, red pepper flakes, salt, and black pepper. Let it all simmer gently for five to seven minutes, stirring now and then, until the sauce thickens slightly and the flavors marry.

Add the cream:

Lower the heat and pour in the heavy cream, stirring it through until the sauce turns this gorgeous peachy pink. Simmer for two minutes until it's creamy and slightly thickened, then taste and adjust the seasoning.

Combine pasta and sauce:

Add the drained pasta to the skillet along with that reserved pasta water and toss everything together so the sauce coats every piece. The starch from the water helps the sauce cling instead of sliding off.

Finish with basil and cheese:

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

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One night I made this for a small dinner party, and someone asked if I'd trained in Italy. I laughed because I'd learned this recipe by making it wrong a few times first, but that question made me realize how something simple, done with care, can feel special. We finished the whole pot that night, and I haven't changed the recipe since.

Make It Your Own

If you want to lighten it up, swap the heavy cream for half and half or even whole milk, and it'll still be creamy. I've stirred in handfuls of fresh spinach or sautéed mushrooms when I need extra vegetables, and they fold right into the sauce. For a vegan version, coconut cream works surprisingly well, and there are some great plant based Parmesans now that melt just like the real thing.

Storing and Reheating

This keeps in the fridge for three days in an airtight container, and it reheats beautifully on the stove with a splash of water or milk to loosen the sauce. I've never had leftovers last longer than that because someone always sneaks a cold forkful straight from the container. If you're making it ahead, undercook the pasta slightly so it doesn't get mushy when you reheat it.

Serving Suggestions

I like to serve this with a crisp green salad dressed simply with lemon and olive oil, and some warm garlic bread for soaking up any extra sauce. A glass of light red wine or sparkling water with lemon makes it feel like a real occasion, even on a weeknight.

• Top with extra fresh basil and a drizzle of good olive oil just before serving.
• If you like heat, pass extra red pepper flakes at the table.
• Leftovers are perfect for lunch the next day, cold or warmed up.

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This is the kind of recipe that makes you look like you know what you're doing, even when you're just winging it. I hope it becomes one of those dishes you reach for when you need comfort, color, and something that feels like home.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, you can prepare the sauce up to 2 days in advance and store it in an airtight container in the refrigerator. Cook the pasta fresh when ready to serve, then combine with the warmed sauce for best texture and flavor.

→ What type of canned tomatoes work best?

Use canned crushed tomatoes for the smoothest sauce. San Marzano varieties offer superior flavor, but any quality brand of crushed tomatoes will work well. Avoid diced tomatoes as they create a chunkier texture.

→ How do I prevent the basil from turning dark?

Add fresh basil at the very end of cooking, just before serving. Prolonged heat causes basil to darken and lose its vibrant flavor. For garnish, slice the basil just before plating.

→ Can I substitute the heavy cream?

Absolutely. Half-and-half or whole milk work as lighter alternatives, though the sauce will be less rich. For a vegan version, coconut cream creates a similar luxurious texture while maintaining authenticity.

→ What should I serve alongside this pasta?

A crisp green salad with vinaigrette provides a refreshing contrast to the creamy sauce. Garlic bread is an ideal companion for soaking up extra sauce. A light white wine like Pinot Grigio pairs beautifully.

→ Why is pasta water reserved in this dish?

Starchy pasta water helps loosen and emulsify the sauce, creating better coating and texture. It also balances the cream's richness and allows the sauce to cling evenly to the pasta for a more cohesive dish.