Tomato Basil Farfalle Pasta
This recipe is perfect for using either fresh or canned tomatoes.
Servings: 4
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
Instructions
- 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.
If you would like to cook both the pasta and sauce in the same pot, let the drained pasta rest in the colander until needed. No need to clean the pot before using for the sauce.
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.
