Ingredients (~6 Servings)
- ~1.5 lbs bow tie pasta (farfalle)
- 2 Tbsp olive oil
- 6 garlic cloves, minced
- 2 pints cherry or grape tomatoes
- 5 Tbsp tomato paste
- 1 tsp red pepper flakes
- 1 1/2 tsp Italian seasoning
- 1 1/2 cups heavy cream
- ~1 1/2 cups reserved pasta water
- 1/2 cup grated parmesan cheese
- 1/2 cup ricotta cheese
- 1/2 tsp salt (plus more for pasta water)
Boil the Pasta and Reserve Water
Fill a large pot with water and add enough salt so it tastes like the ocean. Bring to a boil over high heat and add the pasta.
Cook for ~2 minutes less than the package directions indicate for al dente.
Before draining the pasta, carefully scoop out ~1 1/2 cups of the starchy cooking water. You will need this to emulsify the sauce later.
Sauté the Garlic and Aromatics
In a large skillet with high sides or a Dutch oven, heat the olive oil over medium heat.
Add the minced garlic and red pepper flakes. Sauté for ~30 seconds.
You want the garlic to become fragrant but not brown or burn, as it will turn bitter.
Burst the Tomatoes
Add the whole cherry tomatoes to the skillet.
Cook these for ~8-10 minutes, stirring occasionally.
The goal is for the skins to blister and the tomatoes to burst open, releasing their juices into the oil. If some are stubborn, gently press them with the back of your wooden spoon.
Bloom the Tomato Paste
Stir in the tomato paste and Italian seasoning.
Cook this mixture for ~1-2 minutes, stirring constantly.
This step is crucial – frying the tomato paste removes that metallic “canned” taste and deepens the flavor to a dark brick red.
Build the Cream Sauce
Lower the heat to medium-low. Slowly pour in the heavy cream and about half of the reserved pasta water (3/4 cup).
Stir in the parmesan cheese, ricotta cheese, and salt.
Simmer for ~5 minutes. The sauce should bubble gently and thicken enough to coat the back of a spoon.
Finish the Pasta
Add the cooked pasta to the skillet and toss to coat evenly.
Cook for ~2-3 minutes to let the pasta finish cooking in the sauce.
If the sauce looks too thick or “tight,” add more of the reserved pasta water a splash at a time until it reaches a silky consistency.
Creamy Tomato Bow Tie Pasta
Ingredients
~6 Servings
- ~1.5 lbs bow tie pasta farfalle
- 2 Tbsp olive oil
- 6 garlic cloves minced
- 2 pints cherry or grape tomatoes
- 5 Tbsp tomato paste
- 1 tsp red pepper flakes
- 1 1/2 tsp Italian seasoning
- 1 1/2 cups heavy cream
- ~1 1/2 cups reserved pasta water
- 1/2 cup grated parmesan cheese
- 1/2 cup ricotta cheese
- 1/2 tsp salt plus more for pasta water
Instructions
- Boil salted water and cook pasta 2 minutes less than package directions for al dente. Reserve 1 1/2 cups pasta water before draining.
- Heat olive oil in large skillet over medium heat. Add garlic and red pepper flakes, sauté 30 seconds until fragrant.
- Add cherry tomatoes and cook 8-10 minutes, stirring occasionally, until blistered and burst. Press stubborn ones with spoon.
- Stir in tomato paste and Italian seasoning. Cook 1-2 minutes, stirring constantly, until paste darkens.
- Lower heat to medium-low. Add heavy cream and 3/4 cup reserved pasta water.
- Stir in parmesan, ricotta, and salt. Simmer 5 minutes until thickened.
- Add cooked pasta to skillet and toss to coat. Cook 2-3 minutes to finish cooking pasta in sauce.
- Add more pasta water as needed to reach silky consistency.
