Creamy Tomato Basil Bowtie Pasta

The smell of garlic hitting warm olive oil still makes me pause mid-chop. I threw this together on a Tuesday when the fridge was nearly empty and my brain was completely full. The bow ties twirled in the pot like little edible clouds while I stirred crushed tomatoes into something that felt more like comfort than dinner. By the time I tossed in the basil, the kitchen smelled like an Italian grandmother had moved in.

I made this for my neighbor once when she had a long week. She texted me two hours later asking if I had a spare container of the sauce because her kids scraped the bowl clean. I didnt, but I walked her through it over the phone while she cooked. Now she makes it more than I do, and every time she does, I get a photo of her messy stove and a thumbs up emoji.

Ingredients

• Bowtie pasta (350 g): Farfalle holds onto creamy sauces better than most shapes, and it looks cheerful on the plate which matters more than youd think.
• Olive oil (2 tbsp): Use something you would dip bread into, not the dusty bottle from three years ago.
• Garlic (3 cloves, minced): Fresh garlic is non-negotiable here, it blooms in the oil and becomes the backbone of the whole dish.
• Yellow onion (1 small, finely chopped): It melts into the sauce and adds sweetness without announcing itself.
• Canned crushed tomatoes (400 g): The kind with basil already in the can works great, but plain is fine too.
• Tomato paste (2 tbsp): This deepens the tomato flavor and keeps the sauce from tasting flat.
• Heavy cream (120 ml): It tempers the acidity and makes everything feel like a hug.
• Sugar (1 tsp): Just enough to balance the tomatoes, not enough to make it sweet.
• Crushed red pepper flakes (½ tsp, optional): I always add them because I like a little heat creeping up behind the cream.
• Salt and black pepper: Salt the pasta water like the sea, then adjust the sauce at the end.
• Fresh basil leaves (20 g, sliced): Stir it in at the last second so it stays bright green and aromatic.
• Parmesan cheese (40 g grated, plus extra): The real stuff, not the shelf-stable kind, it melts into the sauce and adds that nutty sharpness.

Instructions

Boil the pasta:

Bring a large pot of heavily salted water to a rolling boil and cook the bowtie pasta until al dente, usually about 10 minutes. Before draining, scoop out a small mug of pasta water, it will save the sauce if it gets too thick.

Sauté the aromatics:

Heat olive oil in a large skillet over medium heat, then add the chopped onion and let it soften for 3 to 4 minutes until it turns translucent. Toss in the garlic and stir for one minute until your kitchen smells like an Italian restaurant.

Build the tomato base:

Stir in the tomato paste and let it cook for a full minute, it will darken slightly and lose its raw edge. Add the crushed tomatoes, sugar, red pepper flakes if using, salt, and black pepper, then let it all simmer gently for 5 to 7 minutes, stirring now and then.

Add the cream:

Lower the heat and pour in the heavy cream, stirring it through until the sauce turns a soft peachy color. Let it simmer for 2 minutes to thicken slightly and marry the flavors.

Toss the pasta:

Add the drained pasta directly into the skillet along with a splash of that reserved pasta water. Toss everything together until each bowtie is coated and glistening.

Finish with herbs and cheese:

Stir in the fresh basil and grated Parmesan, letting them melt into the sauce for 1 to 2 minutes. Taste and adjust the salt if needed.

Serve:

Plate it up hot, with extra Parmesan and a few torn basil leaves on top if youre feeling fancy.

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One night I served this to a friend who swore she didnt like tomato-based pasta. She finished her plate, then helped herself to seconds while telling me about her childhood in a way she hadnt before. Food does that sometimes, it softens the edges and makes people feel safe enough to talk. I didnt say anything, just slid the Parmesan her way and listened.

How to Store and Reheat

This keeps in the fridge for up to four days in an airtight container, though the pasta will soak up some sauce as it sits. When you reheat it, add a splash of milk or cream and warm it gently in a skillet over low heat, stirring until it loosens up again. The microwave works in a pinch, but the stovetop brings the texture back to life. I sometimes add a handful of fresh spinach when reheating just to make myself feel virtuous.

Easy Swaps and Additions

If you want to lighten it up, swap the heavy cream for half-and-half or even whole milk, though it wont be quite as luscious. Toss in sautéed mushrooms, baby spinach, or sun-dried tomatoes for more texture and flavor. You can also make this vegan by using coconut cream and nutritional yeast or vegan Parmesan, and it still tastes rich and satisfying. I once added leftover roasted red peppers and it became a completely different dish in the best way.

What to Serve Alongside

This pairs beautifully with a crisp green salad dressed simply in lemon and olive oil, something to cut through the richness. Garlic bread is always a good idea, especially if you have someone around to fight you for the last piece. A chilled white wine or sparkling water with lemon feels right, and if youre feeding kids, they will happily ignore the salad and devour the pasta.

• A Caesar salad with crunchy croutons and shaved Parmesan.
• Warm focaccia or ciabatta for dipping into any leftover sauce.
• Roasted broccolini or green beans with garlic and lemon zest.

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This is the kind of recipe that makes you look like you know what youre doing, even on nights when you absolutely do not. Keep the ingredients around and youll never be more than thirty minutes away from something that feels like home.

Recipe FAQs

→ Can I use a different pasta shape instead of bowtie?

Yes, you can substitute any medium-sized pasta like penne, rigatoni, or shells. Bowtie pasta is ideal because it holds the creamy sauce well, but other shapes work equally well.

→ How do I make this dish lighter?

Replace heavy cream with half-and-half, whole milk, or Greek yogurt for a lighter version. You can also reduce the amount of cream while maintaining the creamy texture by letting the sauce simmer longer.

→ Can I prepare this ahead of time?

Prepare the sauce up to 2 days in advance and refrigerate. Cook the pasta fresh just before serving, then combine. Avoid refrigerating the finished dish as the pasta continues absorbing sauce and becomes mushy.

→ How do I make a vegan version?

Use coconut cream or cashew cream instead of heavy cream, and substitute vegan Parmesan or nutritional yeast for the dairy cheese. The flavor profile remains delicious and creamy.

→ What can I add to boost nutrition?

Sautéed mushrooms, fresh spinach, or roasted zucchini work wonderfully. Add them when you sauté the onions or stir them in with the basil. These additions increase vegetables without overwhelming the delicate tomato basil flavor.

→ Why should I reserve pasta water?

Pasta water contains starch that helps the sauce coat the noodles evenly and creates a silkier texture. It also helps thin the sauce if it becomes too thick, allowing better distribution throughout the pasta.