Bow-tie Pasta With Creamy Tomato Sauce, Parmesan, and Fresh Basil

This recipe has quickly become one of  my favorites because it is SO simple and the flavors are perfect. I made this for my family last time I was home and it received a standing ovation. This time I think they really meant it too!

First thing you’ll want to do is core a bunch of tomatoes.

Then lightly score the bottoms with an “X.”

Next you will place the tomatoes in boiling water long enough to loosen the skin. The boiling time is different depending on the firmness of the fruit but for the most part is should only take about 30-60 seconds. Watch for the skin to begin to peel back (as seen in the photo below).

Immediately place the boiled tomatoes in an ice bath to halt the cooking process.

You will then peel the skin off of the tomatoes. If it doesn’t come off easily you may want to use a paring knife to make it easier on your sanity (this can get slightly daunting otherwise).

I then slightly warmed up some olive oil infused with garlic, red pepper flakes, and basil. Do not place this on high heat or you’ll risk burning the garlic, making it bitter tasting.

Dice up the tomatoes, melt some butter in a large pan over medium heat, and throw them in.

Meanwhile you’ll want to cook some bow-tie/penne pasta.

Once the tomatoes have cooked down and softened up you’ll want to add some heavy cream. parmesan cheese, and the infused olive oil.

Mix the pasta and sauce together, salt and pepper as necessary, and top with chopped basil and extra parmesan. YUMMMMMMMMMmmmmmmmMMMMMMMmmmmmmm!!!!!!

Ingredients:

  • 15-20 Roma Tomatoes
  • 16 oz box bow-tie pasta
  • 1/4 c. butter
  • 1/2 c. olive oil
  • 1/2 T. red pepper flakes (more or less to taste)
  • 1 bunch of sweet basil (about 15 leaves or so)
  • 2 cloves of garlic crushed or minced
  • 1 c. grated parmesan cheese plus more for sprinkling
  • 1 c. heavy cream
  • salt and pepper to taste
Directions:
  1. Put 2 pots of water on to boil. One for the tomatoes and one for pasta (salt the pasta water).
  2. Core the tomatoes and lightly score the bottoms with an “X.”
  3.  Place the tomatoes in boiling water long enough to loosen the skin. The boiling time is different depending on the firmness of the fruit but for the most part is should only take about 30-60 seconds. Watch for the skin to begin to peel back.
  4. Immediately place the boiled tomatoes in an ice bath to halt the cooking process.
  5. You will then peel the skin off of the tomatoes. If it doesn’t come off easily you may want to use a paring knife to make it easier on your sanity (this can get slightly daunting otherwise).
  6. Then slightly warm up some olive oil infused with garlic, red pepper flakes, and basil. Do not place this on high heat or you’ll risk burning the garlic, making it bitter tasting.
  7. Dice up the tomatoes, melt some butter in a large pan over medium heat, and throw them in.
  8. Meanwhile you’ll want to cook some bow-tie/penne pasta.
  9. Once the tomatoes have cooked down and softened up you’ll want to add some heavy cream. parmesan cheese, and the infused olive oil. If you want a more smooth sauce simply run the tomatoes through a blender before adding the cream and cheese.
  10. Mix the pasta and sauce together, salt and pepper as necessary, and top with chopped basil and extra parmesan.
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4 thoughts on “Bow-tie Pasta With Creamy Tomato Sauce, Parmesan, and Fresh Basil

  1. 52 years old and I’d never skinned a tomato before. Found this recipe while wandering to find something my 16-year-old son might consider eating. Very nice. Thanks for publishing it.

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