Bowtie Pasta with Tomato and Roasted Red Pepper Sauce

Total Time:
45 min
20 min
25 min

4 servings

  • 1 tablespoon extra-virgin olive oil
  • 3 large garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/3 cup sun-dried tomatoes, packed in oil, drained and chopped
  • 1/2 cup coarsely chopped jarred roasted red peppers
  • 1 (28-ounce) can plum tomatoes
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt, plus more to season
  • Freshly ground black pepper
  • 1/2 cup lightly packed fresh basil leaves, torn into pieces
  • 1/2 cup coarsely chopped fresh parsley leaves
  • 12 ounces bow-ties pasta (farfalle)
  • 1 tablespoon balsamic vinegar
  • 1/4 cup grated Parmesan cheese, optional

Heat the olive oil in a large skillet over medium heat. Stir in the garlic, red pepper flakes, sun-dried tomatoes, and roasted peppers and cook until the garlic is aromatic, about 1 minute. Crush the tomatoes through your fingers into the pot; stir in their juices, sugar, the 1 teaspoon salt, and season with pepper, to taste. Bring to a boil over high heat, then reduce to a simmer. Cook, uncovered, until thickened, about 10 minutes. Remove the sauce from the heat, stir in the herbs, cover, and set aside for about 10 minutes for the flavors to come together.

Meanwhile, bring a large pot of cold water to a boil over high heat. Salt the water generously, add the pasta, and cook, stirring occasionally, until al dente. Drain, saving about 1/2 cup of the pasta water.

Before serving, add the vinegar to the sauce. Add the drained pasta to the tomato sauce and toss. Thin with a little pasta water, if needed. Season with salt and pepper, to taste.

Divide among 4 warm serving bowls. Pass the grated cheese, if desired, at the table.

Copyright 2005 Television Food Network, G.P. All rights reserved.

View All

More Recipes and Ideas
Loading review filters...

    8 Reviews
    4 8
    0/1000 characters
    Your Rating:
    Sort by: 
    This dish was a hit! I doubled the sauce and made a box and a half of bowtie. Defintely glad I doubled the sauce, even if only making one box of pasta. Already have requests for it at the next family get-together. I forgot to add the vinegar, but it wasn't missed. I also used dry spices instead of fresh, and it was still plenty flavorful. A+!
    I just made this dish for my family this evening. I added shrimp and pine nuts and everyone was crazy about it. I didn't add the parsley and I don't think it was missed. My family loves sundried tomatoes and garlic so I did a bit more which helped with a stronger flavor. I will make this again.
    This recipe is delicious and healthy!
    Made for large group. Some like the flavor other thought it was just ok. I like the sauce and thought it was a different flavor. I now use many variations of it. Its great for cold pasta salad!
    One of the better non meat sauces i've had
    I liked this. I had everything on hand except the fresh parsley, not sure I missed anything without it. I served this with panko coated fried pork chops. The sauce kinda cut the greasy taste from the chops. Overall, very good for a fast sauce. I would make it again.
    amazingly easy to prepare, it was one of the best pasta dishes I ever made!
    This is an excellent quick meal ~~~ it looks and tastes good for company or your family. We added grilled chicken (marinated in Italian dressing) and the dish was a crowd pleaser.
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Weeknight Summer Dinners