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Tomatoes and basil are the flavors of summer, so embrace them in this creamy farfalle pasta made with a homemade sauce. Wonderful with either canned or fresh tomatoes!
I’ll admit it: when I’m in a pinch, I still use those premade jars of pasta sauce. But when I have just a little extra time and ingredients on hand, I prefer to make dishes like this one. Flavorful, creamy, and easier than it sounds.
I like using farfalle pasta in lots of pasta recipes, especially when tomatoes are involved, like in my roasted tomato pasta salad. It’s nicely shaped to hold onto sauces of all kinds, and it’s one younger kids love too.
When both the tomatoes and basil are popping in the garden, this is one of our favorites to make. And if the tomatoes were stolen by the squirrels? Well, thankfully I’ve got canned tomatoes on hand!
Ingredients for farfalle pasta
This is just an overview. For full measurements and step-by-step instructions, scroll down to the printable recipe card, or use the button on the side.
You’ll need:
- Farfalle (bowtie) pasta
- Olive oil
- Onion
- Garlic
- Crushed tomatoes
- Salt and pepper
- Granulated sugar
- Dried oregano
- Heavy cream
- Grated parmesan
- Fresh basil
If you’re using fresh tomatoes in place of crushed, you’ll need approximately two pounds of fresh to equal the 28-ounce can. A paste tomato like San Marzano or Roma tomato work the best here. Make sure to peel the tomatoes, then crush them in a bowl with your hands. Don’t drain off the juices! Measure with a scale, or use a cup measure to get about 3 cups.
How to make this recipe
Grab a large pot and fill it with water, adding a generous pinch of salt. Bring to a boil, and cook the pasta according to the package directions—about 11 minutes. Save 1/2 cup of the pasta water, and drain.
While the pasta is cooking, add the olive oil to a large pot, heating over medium. Once hot, add the onion and cook until soft, about 6 minutes. Stir in the garlic and cook 30-60 seconds.
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Stir in the crushed tomatoes, salt, pepper, sugar, and oregano. Let the sauce simmer for 10-12 minutes, until it is slightly thickened. Make sure to stir every few minutes!
Lower the heat and stir in the heavy cream until smooth, then stir in the cooked pasta. Add a little of the pasta water to loosen and emulsify the sauce so it can coat well.
Stir in the parmesan until melted, then stir in the basil.
Serve with more cheese and parmesan on top, along with some garlic rolls!
Recipe tips
If you want to use just one pot, let the pasta rest in the colander while you return the same pot to stove. This will add about 10 minutes to the total recipe time, but can be easier if you aren’t able to cook both components at the same time.
While the sugar is a small amount, don’t skip it! This helps to balance the acidity of the tomatoes.
In place of the dried oregano, you can use an Italian seasoning blend. For heat, add crushed red pepper flakes, or let guests add it to their own bowls to taste.
Make sure the heat is not too high when adding the cheese, otherwise it can clump or get stringy, instead of melting nicely.
Don’t forget to save that starchy pasta water! Once you start adding it to your dishes, you’ll really notice a difference in the finish of your pasta dishes. It binds the sauce to the pasta while thickening it. It might sound counterintuitive that adding water makes the sauce thicker, but the leftover starches in the water are the key here!
Keep this one in your pocket for your next basil harvest!
Tomato Basil Farfalle Pasta
Ingredients
- 12 ounces farfalle (bowtie) pasta
- 2 tablespoons extra virgin olive oil
- 1 cup diced yellow onion, approximately 1/2 onion
- 3 cloves garlic, minced
- 28 ounces canned crushed tomatoes, or fresh, see notes
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon dried oregano
- 1/2 cup heavy cream
- 1/2 cup finely grated Parmesan cheese
- 1/2 cup fresh basil, chopped or thinly sliced
Directions
- Bring a large pot of salted water to a boil and cook the bowtie pasta according to package directions until al dente, about 10-12 minutes. Reserve 1/2 cup of pasta water, then drain.12 ounces farfalle (bowtie) pasta
- While the pasta is cooking, heat the extra virgin olive oil in a large pot over medium. Add the diced onion and cook, stirring occasionally, until softened and lightly golden, about 5-7 minutes.2 tablespoons extra virgin olive oil, 1 cup diced yellow onion
- Add the garlic and cook for 30-60 seconds, stirring constantly, until fragrant.3 cloves garlic
- Stir in the crushed tomatoes, kosher salt, black pepper, sugar, and dried oregano. Simmer gently, stirring occasionally, until slightly thickened, about 10-12 minutes.28 ounces canned crushed tomatoes, 1/2 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper, 1/2 teaspoon granulated sugar, 1/2 teaspoon dried oregano
- Reduce the heat to low and stir in the heavy cream until fully incorporated and smooth.1/2 cup heavy cream
- Add the cooked pasta directly to the sauce along with a splash of reserved pasta water as needed to loosen the consistency. Toss until evenly coated.
- Stir in the Parmesan cheese until melted and glossy, then stir in the fresh basil.1/2 cup finely grated Parmesan cheese, 1/2 cup fresh basil
- Garnish with additional Parmesan and basil before serving.
Notes
- If using fresh tomatoes, peel and halve, then crush in a large bowl. You will need about 2 pounds to measure 3 cups of crushed.
Want to save this recipe for later?
We’ll email a link to you, so you can come back to it later! Plus, we’ll send new recipes to your inbox weekly.
Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
About Megan
I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, I’m here to help you enjoy the time spent in the kitchen. Read more…
