Farfalle Pasta With Tomato Basil Sauce

Farfalle Pasta With a Tomato Basil Sauce | @MariaTiramisuCA #pasta #sauce

Farfalle Pasta With a Tomato Basil Sauce

Many of you have been asking me for pasta recipes lately, so here’s a simple recipe you could prepare any day of the week.

I’ve paired a classic tomato basil sauce with a pretty farfalle pasta, commonly known as bow-tie pasta and derived from the Italian word farfalla (butterfly). I used the Farfalle Rigate 66 pasta by la Molisana because the sauce really sticks well to the grooves in the pasta.

This simple tomato sauce features garlic, onion, fresh basil, oregano, and parsley – traditional ingredients used in Italian red pasta sauces. I also included red pepper flakes to add a little kick to the sauce, but it’s not very spicy.

I’ve made this sauce numerous times in my life, and I often use it as the base for other pasta sauces. Sometimes I like to add cooked meat, such as: beef stewing cubes, pork meatballs, ground beef, spicy Italian sausage, or pancetta. But today I felt like having a leaner meal. I’ve decided to mainly eat vegetarian food this week, and increase my nutrient intake.

The Farfalle Pasta With Tomato Basil Sauce recipe is listed below. It’s kid-friendly, and it can be refrigerated up to 5 days.

What’s your favorite pasta? Share your thoughts with me in the comments section below.

Farfalle Pasta With Tomato Basil Sauce
Prep time
Cook time
Total time
Farfalle pasta topped with a classic tomato sauce featuring garlic, onion, fresh basil, oregano, and parsley - traditional ingredients used in Italian red pasta sauces.
Recipe type: Entree, Sauce, Pasta
Cuisine: Italian
Yield: 4 servings
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, thinly sliced
  • ¼ teaspoon finely ground black pepper
  • 2 teaspoons sea salt
  • ¼ teaspoon red chili flakes
  • 3 cups passata (strained tomato puree - usually sold in a glass jar)
  • 2 cups water
  • ¼ teaspoon dried oregano leaves
  • 1 teaspoon dried parsley flakes
  • ⅓ cup packed fresh basil leaves
  • 6 cups hot cooked farfalle pasta
  1. Heat oil in large skillet over medium heat.
  2. Add chopped onion. Saute the onion, stirring occasionally until softened (2-3 minutes).
  3. Add garlic, ground black pepper, sea salt, and red chili flakes. Cook, stirring constantly until garlic is softened (1-2 minutes).
  4. Add passata, water, oregano, parsley, and basil. Stir, then increase the heat to high.
  5. Once the sauce begins to boil, lower the heat to medium-low and simmer for 40 minutes, stirring occasionally. Remove from heat.
  6. Divide the pasta among 4 serving bowls, and top with tomato sauce.
1. If desired, top the pasta with freshly grated parmigiano reggiano (parmesan) cheese, and small fresh basil leaves.
2. You can find passata in the Italian section or the International Cuisine isle of most grocery stores, as well as Italian specialty food stores.

Recipe, photo, and post by Maria Perugini of MariaTiramisu.com.

To share this recipe on your website, simply rewrite the instructions in your own words, and provide credit with a link to this post. Please mention whether your recipe is "adapted from," or "inspired by" my recipe. The material in this post and website may not be distributed, reproduced, republished, transmitted, or cached, except with the prior written permission of Maria Perugini. Please email Maria at info@mariatiramisu.com. Copyright © 2014-2015 Maria Perugini & MariaTiramisu.com.

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About the Author

Maria "Tiramisu" Perugini

Maria is a recipe developer, international event & project manager, and world traveller with a background in business. She is the writer and photographer at MariaTiramisu.com, the food & travel website she created to share dessert recipes & Italian recipes for curious home cooks. Read more about Maria, and her website.  [CONNECT: Twitter @MariaTiramisuCA  | Instagram | Facebook | Pinterest | Email: info@mariatiramisu.com] 


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