Simple Creamy Tomato Farfalle Recipe: Step-by-Step Instructions for a Silky, Flavorful Sauce

Simple ingredients and a quick sauce make this creamy tomato farfalle a dependable dinner for four.

Ingredients

• 400 g farfalle
• salt, for the pasta water
• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 400 g canned crushed tomatoes
• 120 ml cream
• a few fresh basil leaves

Instructions

1. Boil the farfalle in well-salted water until al dente. Reserve 1 cup of pasta water, then drain.
2. Soften the onion and garlic in the oil for 5 minutes.
3. Add the tomatoes and simmer for 10 minutes, then stir in the cream.
4. Toss with the pasta and top with basil.
5. Taste, adjust the seasoning, and serve right away.

Tips

• Save a cup of pasta water. The starch helps the sauce cling.
• Pull the pasta a minute early if you plan to finish it in the sauce.

Storage

Refrigerate leftovers in an airtight container for up to 3 days and reheat with a splash of water.

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