Tomato Basil Bowtie Pasta

The steam rising from the pot fogged my glasses as I stirred the bowties, their ridges catching the light from the kitchen window. I had twenty minutes before my sister arrived with her kids, all claiming they were starving. This dish came together in the time it took the pasta to cook, and by the time they walked in, the whole apartment smelled like an Italian grandmother had moved in. My nephew called it butterfly pasta and refused to eat anything else for weeks.

I made this for a friend who had just moved into her first apartment and didnt own a single pot yet. We stood in her empty kitchen with borrowed cookware, and she kept asking if it was supposed to smell that good. When we finally sat on her floor with bowls in our laps, she told me it felt like home already. That sauce has a way of doing that.

Ingredients

• Bowtie pasta (350 g): The ridges and folds catch the sauce better than smooth noodles, and they look cheerful in the bowl, which matters more than you might think.
• Olive oil (2 tbsp): Use the good stuff if you have it, because it blooms with the garlic and sets the flavor foundation for everything that follows.
• Garlic (3 cloves, minced): Dont rush this step or let it brown, just let it turn fragrant and fill your kitchen with that smell that makes everyone suddenly appear asking whats for dinner.
• Yellow onion (1 small, finely chopped): It melts into the sauce and adds sweetness without announcing itself, which is exactly what you want.
• Crushed tomatoes (400 g can): The backbone of the sauce, look for ones that dont have a bunch of added ingredients, just tomatoes and maybe a little salt.
• Tomato paste (2 tbsp): This deepens the tomato flavor and gives the sauce body, cook it for a full minute so it loses that raw metallic edge.
• Heavy cream (120 ml): It transforms the sauce from bright and acidic to round and comforting, stir it in off the heat so it doesnt break.
• Sugar (1 tsp): Balances the acidity of the tomatoes, I learned this from my mom who always kept a sugar bowl next to the stove.
• Crushed red pepper flakes (½ tsp, optional): Just enough to wake up your taste buds without making anyone reach for water.
• Salt and black pepper: Taste as you go, the Parmesan will add saltiness later so hold back a little at first.
• Fresh basil (20 g): Slice it at the last minute so it stays bright green and smells like a garden, dried basil cant do what fresh does here.
• Parmesan cheese (40 g, grated): The real stuff that you grate yourself melts into the sauce and adds a nutty richness that the pre-grated kind just cant match.

Instructions

Boil the pasta:

Fill your largest pot with water, salt it until it tastes like the sea, and bring it to a rolling boil before adding the bowties. Set a timer for whatever the package says minus one minute, and dont forget to scoop out a coffee mug full of that starchy pasta water before you drain it.

Start the sauce base:

Heat the olive oil in your widest skillet over medium heat, add the chopped onion, and let it soften until it turns translucent and sweet smelling, about four minutes. Toss in the minced garlic and stir constantly for one minute, just until your kitchen smells amazing and the garlic barely starts to turn golden.

Build the tomato sauce:

Stir in the tomato paste and let it cook for a full minute, it should darken slightly and smell less sharp. Pour in the crushed tomatoes, then add the sugar, red pepper flakes, salt, and black pepper, and let everything simmer together for about six minutes, stirring now and then so nothing sticks to the bottom.

Add the cream:

Turn the heat down to low and pour in the heavy cream slowly, stirring as you go so it swirls into the tomato base and turns everything a soft coral color. Let it simmer gently for two minutes until it thickens just enough to coat the back of a spoon.

Combine pasta and sauce:

Add the drained pasta directly to the skillet along with a splash of that reserved pasta water, then toss everything together until each bowtie is coated in sauce. The pasta water helps the sauce cling and brings everything together into one cohesive dish.

Finish with basil and cheese:

Stir in the sliced basil and grated Parmesan, then let it all cook together for just a minute or two so the cheese melts and the basil releases its oils. Taste it now and add more salt or pepper if it needs it.

Serve immediately:

Spoon the pasta into warm bowls and top with extra Parmesan and a few torn basil leaves if you have them. This dish is best eaten right away while the sauce is still creamy and the basil is still bright.

Pin it

One evening my neighbor knocked on my door following the smell of garlic and tomatoes down the hallway. I handed her a bowl through the doorway, and she stood there in the hall eating it, telling me about her grandmother in Napoli who made something similar every Sunday. She said mine was different but it still felt like family, and I realized thats what good food does.

Choosing Your Pasta Shape

Bowties work beautifully because their ruffled edges and little pockets trap the creamy sauce, but Ive also made this with penne, rigatoni, and even shells when thats what I had in the cupboard. The key is picking a shape with some texture or ridges so the sauce has something to hold onto instead of sliding off into the bottom of the bowl. Whatever you choose, cook it one minute less than the package says because it will finish cooking in the sauce and you want it to have a little bite left.

Making It Your Own

This recipe is forgiving and wants you to play with it. Ive stirred in handfuls of baby spinach right at the end and watched them wilt into the sauce, added sliced mushrooms with the onions for something earthy, and even folded in leftover rotisserie chicken when I needed it to feel more substantial. A friend of mine makes it with vodka instead of some of the cream, and another swears by adding a spoonful of mascarpone for extra richness. The tomato basil base is your canvas.

Storing and Reheating

Leftovers keep in the fridge for up to three days in an airtight container, though the pasta will soak up some of the sauce as it sits. When you reheat it, add a splash of cream or milk and a little pasta water or even just regular water to loosen everything back up, and warm it gently in a skillet over low heat, stirring often. The microwave works in a pinch, but the stovetop brings the creaminess back better.

• If the sauce looks too thick after storing, thin it with a few tablespoons of milk or reserved pasta water while reheating.
• You can freeze the sauce alone without the pasta for up to two months, then cook fresh pasta when youre ready to eat.
• Top reheated portions with a little fresh basil and grated Parmesan to wake up the flavors again.

Pin it

This is the kind of dinner that feels like a hug in a bowl, the kind you make on a Tuesday when you need something easy but still want to feel like you really cooked. Serve it with good bread for wiping up the extra sauce, and watch everyone go quiet for the first few bites.

Recipe Q&A

→ Can I use fresh tomatoes instead of canned?

Yes, use about 500g fresh ripe tomatoes, blanched, peeled, and chopped. You may need to simmer longer to concentrate flavors and reduce excess moisture.

→ What if I don't have heavy cream?

Substitute with half-and-half, whole milk, or coconut cream for a lighter or vegan option. Adjust the simmering time to achieve your desired sauce consistency.

→ How do I prevent the sauce from breaking?

Lower the heat before adding cream and stir gently. Avoid boiling vigorously once cream is added, as high heat can cause separation. Keep the temperature at a gentle simmer.

→ Can I make this ahead?

Prepare the sauce in advance and store refrigerated for up to 3 days. Cook pasta fresh just before serving, then combine. Reheat sauce gently over low heat, adding a splash of water if needed.

→ What vegetables pair well with this dish?

Sautéed mushrooms, spinach, zucchini, or sun-dried tomatoes work beautifully. Add them when you sauté the onions or stir them in just before serving for fresher textures.

→ How do I make it vegan?

Use coconut cream or cashew cream instead of heavy cream, and replace Parmesan with nutritional yeast or vegan Parmesan. The rest of the ingredients are naturally plant-based.