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Bow Tie Pasta Recipe

bow tie pasta made with tomatoes, basil, cream, spinach, sun dried tomatoes and topped with parmesan
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  35 min

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 3 garlic cloves, thinly sliced
  • 1 (28-ounce) can crushed tomatoes
  • 1 teaspoon kosher salt
  • 1 teaspoon Italian seasoning
  • 8 to 10 fresh basil leaves, plus more for serving
  • ½ cup heavy cream
  • 12 ounces bow tie pasta
  • 2 cups baby spinach
  • ½ cup thinly sliced sun-dried tomatoes
  • Freshly grated parmesan cheese, for serving

Method

  1. Heat the oil in a large skillet over medium heat. Once the oil is glistening, add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes, salt, Italian seasoning, and basil leaves.
  2. Increase the heat to medium high and bring the sauce to a gentle boil. Reduce the heat to medium-low and simmer, stirring occasionally, until thickened, 20-30 minutes.
  3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, according to the package instructions. Reserve 1 cup of the pasta cooking water, then drain.
  4. Remove the basil leaves from the sauce, then stir in the heavy cream, spinach, and sundried tomatoes. Bring to a simmer and cook, stirring often, until the spinach has wilted, about 3 minutes. Add the drained pasta and ½ cup reserved pasta water and toss to combine. If the sauce is too thick, stir in more of the reserved pasta cooking water.
  5. Serve the pasta topped with fresh basil and parmesan cheese.