Save My neighbor handed me a basket of tomatoes one August afternoon, more than I could use before they turned. I stood in the kitchen that evening, staring at them piled on the counter, and thought about the simplest way to honor their flavor. This pasta came together without much planning, just garlic sizzling in olive oil and the smell of basil I snipped from the windowsill. It tasted like summer in a bowl, and I've made it at least once a month ever since.
The first time I served this to friends, one of them scraped her plate clean and asked if there was more in the kitchen. There wasn't, but I took it as a compliment. We ended up sitting at the table longer than usual, talking and laughing, and I realized the dish had done its job without me even trying to impress anyone.
Ingredients
- Bowtie pasta: The shape holds onto the sauce beautifully, and it looks cheerful on the plate, which matters more than you'd think.
- Olive oil: Use a decent one if you have it, it's the base of the sauce and you'll taste the difference.
- Garlic: Mince it finely so it melts into the oil without burning, three cloves is just enough to make the kitchen smell like someone who knows what they're doing.
- Yellow onion: Dice it small so it softens into the sauce and adds sweetness without any chunks.
- Crushed tomatoes: The canned kind works perfectly here, look for one without too many additives if you can.
- Tomato paste: This deepens the flavor and thickens the sauce just enough, don't skip it.
- Heavy cream: It turns the tomato sauce silky and rich, half and half works too if that's what you have.
- Sugar: Just a teaspoon balances the acidity of the tomatoes, it's a small trick that makes a big difference.
- Crushed red pepper flakes: Optional, but a pinch adds a gentle warmth that keeps things interesting.
- Salt and black pepper: Season the pasta water generously and taste the sauce before serving, it should be bold.
- Fresh basil: Slice it at the last minute so it stays bright and fragrant, dried basil won't give you the same lift.
- Parmesan cheese: Grate it yourself if possible, the pre-grated stuff doesn't melt as smoothly into the sauce.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the bowtie pasta until it still has a little bite, usually a minute less than the package says. Scoop out a quarter cup of the starchy pasta water before you drain it, you'll use that to loosen the sauce later.
- Sauté the aromatics:
- Heat olive oil in a large skillet over medium heat, then add the chopped onion and let it soften for a few minutes until it turns translucent. Toss in the minced garlic and stir for about a minute, just until the smell fills the room.
- Build the tomato base:
- Stir in the tomato paste and let it cook for a minute so it darkens slightly and loses its raw edge. Pour in the crushed tomatoes, add the sugar, red pepper flakes, salt, and black pepper, then let everything simmer gently for five to seven minutes, stirring now and then.
- Stir in the cream:
- Lower the heat and pour in the heavy cream, stirring until the sauce turns a pale peachy orange. Let it simmer for another two minutes until it thickens just a bit and coats the back of a spoon.
- Toss the pasta:
- Add the drained pasta to the skillet along with the reserved pasta water, then toss everything together so the sauce clings to each piece. The starch from the water helps the sauce hug the pasta instead of pooling at the bottom.
- Finish with basil and cheese:
- Stir in the sliced basil and grated Parmesan, letting them melt into the sauce for a minute or two. Taste and adjust the salt if needed, then serve it hot with extra cheese and basil on top.
Save One rainy Tuesday, I made this for myself after a long day and ate it straight from the skillet at the counter. There was something comforting about the way the steam rose and fogged up the window, and how the Parmesan melted into little creamy pockets. It wasn't fancy, but it felt like taking care of myself in a way that mattered.
Making It Your Own
I've thrown in sautéed mushrooms when I had them sitting in the fridge, and once I stirred in a handful of spinach at the end just to use it up. Both worked beautifully, the spinach wilted right into the sauce and the mushrooms added a meaty texture that made the dish feel heartier. You can also swap the heavy cream for coconut cream if you're avoiding dairy, it gives the sauce a subtle sweetness that pairs nicely with the tomatoes.
What to Serve It With
This pasta stands on its own, but a crisp green salad with a lemony vinaigrette cuts through the richness nicely. I usually tear up some romaine, toss it with olive oil, lemon juice, and a pinch of salt, and call it done. Garlic bread is always a good idea too, especially if you have a loaf sitting around that needs using.
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 water or milk to the pan and warm it gently over low heat, stirring until it loosens up again. I've never tried freezing it, but I imagine the cream might separate a bit when thawed.
- Reheat gently so the cream doesn't break.
- Add a little extra Parmesan when you serve leftovers, it perks everything back up.
- If the sauce thickens too much overnight, a few tablespoons of pasta water or milk will bring it back.
Save This is the kind of recipe that doesn't ask much of you but gives back more than you'd expect. I hope it becomes one of those dishes you reach for without thinking, the kind that feels like a small act of kindness at the end of a long day.
Recipe Guide
- → What type of pasta works best for this dish?
Bowtie (farfalle) pasta is ideal for its ridged surface that captures the creamy sauce beautifully. Penne, rigatoni, or fusilli work equally well as substitutes.
- → Can I make this dairy-free?
Yes. Replace heavy cream with coconut cream or cashew cream for richness, and use nutritional yeast or vegan Parmesan instead of dairy cheese.
- → 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.
- → Should I use fresh or canned tomatoes?
Canned crushed tomatoes provide consistent flavor and texture year-round. Fresh tomatoes can be used but require additional cooking time to break down and concentrate flavor.
- → What vegetables pair well with this pasta?
Sautéed mushrooms, spinach, zucchini, or roasted bell peppers complement the sauce beautifully. Add them during step 4 after the cream is incorporated.
- → Why reserve pasta water?
Starchy pasta water helps thin the sauce to the ideal consistency and helps it coat the noodles evenly for better flavor distribution.