Bow Tie Pasta

5 from 1 vote

Rich with fresh tomatoes and parmesan cheese make this creamy Bow Tie Pasta recipe a simple weeknight meal the whole family will love. It can be whipped up in under 30 minutes and makes plenty for leftovers later in the week.

Cook Time30

Total Time30

Course: Main Course

Cuisine: Italian

Servings: Servings

Calories: 495kcal

Author: Aimee Mars

Equipment

Large Pot
Large Skillet

Ingredients

16 ounces Bow Tie Pasta
2 tablespoons Olive Oil
4 Garlic Cloves minced
1 pint Cherry Tomatoes
3 tablespoons Tomato Paste
1/2 teaspoon Red Pepper Flakes
1 teaspoon Italian Seasoning
1 cup Heavy Cream
1 cup Pasta Water
1/4 cup Grated Parmesan
1/2 teaspoon Salt
1/4 cup Ricotta

Instructions

Fill a large pot with water, enough to cover the pasta and then some, and add 2 tablespoons of salt. Bring the salted water to a boil over high heat and add the bow tie pasta. Cook for 2 minutes less than the package directions until al dente. Before draining the pasta reserve 1 cup of water.
In a large skillet with high sides or a large Dutch oven, heat the olive oil over medium heat and add the garlic and a pinch of red pepper flakes (more if you want some spice). Sauté for 30 seconds.
Place the grape or cherry tomatoes into the skillet and allow them to cook for about 10 minutes until they begin to soften and burst. Stir them occasionally so they cook evenly.
Add in the tomato paste and Italian seasoning and let it cook for about 1 to 2 minutes so it brings out the flavors.
Slowly pour the heavy cream into the skillet or pot and then 1/2 cup of pasta water, along with the parmesan cheese, and salt. Allow the sauce to come to a soft boil, stirring occasionally, and then reduce the heat to low and let it simmer for about 5 minutes.
Add the cooked pasta to the sauce and toss to coat it evenly. Cook for about 3 more minutes to let the pasta heat through.

Notes

When ready to serve, plate the pasta on individual plates or into a large pasta bowl and top it with freshly chopped basil and some additional grated parmesan cheese.
The pasta should be cooked to al dente, which means it should be tender, not chewy. If the pasta appears chalky then boil it just a tad longer.
Reserve about 1 cup of pasta water before you drain the pasta. Then if the sauce is too thick add more pasta water 1 tablespoon at a time until desired consistency is reached.

Storage and Reheating Instructions

Leftovers - Place any leftover bow tie pasta into an air-tight container and store it in the fridge. It will last for up to 4 days.
Reheating Instructions - As the pasta is stored in the fridge it will soak up some of the sauce, but once reheated the creaminess will return. If you'd like a little more sauce then add 1 to 2 tablespoons of water per serving of pasta before reheating it.

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