This bow tie pasta recipe is a simple Italian-style dish with tender farfalle noodles tossed in garlic, olive oil, and Parmesan. The pasta stays firm and the sauce clings to every fold.
The recipe takes 20 minutes from start to finish and serves 4. Cooking the bow tie pasta in well-salted water and reserving a cup of the starchy cooking liquid creates a silky sauce that coats each piece. The dish keeps in the refrigerator for 3 to 4 days and reheats well on the stovetop.
Table of contents
Why This Bow Tie Pasta Works
- Cooking the farfalle for 10 to 11 minutes in salted water keeps the center tender without turning the edges mushy.
- Reserving 1 cup of pasta water before draining gives you the starch needed to bind the sauce to the bow tie pasta.
- Tossing the noodles with garlic and olive oil off the heat prevents the garlic from burning and turning bitter.
Bow Tie Pasta Recipe
Bow Tie Pasta Recipe
4
servings5
minutes15
minutes340
kcalBow tie pasta is a simple Italian-style dish with tender farfalle noodles tossed in garlic, olive oil, and Parmesan. The recipe takes 20 minutes from start to finish and serves 4, with a silky sauce created by reserved pasta water.
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Ingredients
12 ounces farfalle (bow tie pasta)
1 tablespoon salt
3 tablespoons extra virgin olive oil
4 cloves garlic
1/2 cup Parmesan cheese
1/4 teaspoon black pepper
2 tablespoons fresh parsley
Directions
- Bring 4 quarts of water to a boil in a large pot over high heat. Add 1 tablespoon of salt. The water should taste like the ocean.
- Add the farfalle and cook for 10 to 11 minutes, stirring occasionally. The pasta is done when the center is tender but still has a slight bite. Test a piece after 10 minutes.
- Reserve 1 cup of pasta water before draining. Scoop it out with a measuring cup. The cloudy, starchy water will help create the sauce.
- Drain the pasta in a colander and return it to the pot. Do not rinse the noodles.
- Remove the pot from the heat and add the olive oil and minced garlic. Toss for 30 seconds until the garlic is fragrant but not browned. Cooking the garlic off the heat prevents it from burning.
- Add 1/4 cup of the reserved pasta water and toss until the sauce looks glossy and coats the noodles. Add more water 2 tablespoons at a time if the pasta looks dry.
Notes
- Reserving 1 cup of the starchy pasta water before draining gives you the liquid needed to create a silky sauce that clings to the bow tie pasta without adding cream.
- If the sauce separates and looks oily, stir in 2 tablespoons of the reserved pasta water and toss vigorously for 30 seconds. The starch will bind the oil into a creamy coating.
- The pasta keeps for 3 to 4 days in the refrigerator in an airtight container. Reheat in a skillet with 2 to 3 tablespoons of water over medium heat. Penne or rotini can replace farfalle, but the sauce will coat less evenly.
Nutrition Facts
- Serving Size: 1 g
- Total number of serves: 4
- Calories: 340kcal
- Fat: 11g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 12g
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This bow tie pasta recipe uses just a few pantry ingredients. The sections below cover the best substitutions for the cheese and pasta shape, plus how to fix a dry or oily sauce.
Key Ingredients and Substitutions
These ingredients control the texture and flavor of the finished dish.
- Farfalle (bow tie pasta): The ridged edges and folded center hold sauce better than smooth noodles. Penne or rotini work as substitutes, but the sauce will coat less evenly.
- Olive oil: Extra virgin olive oil adds fruity flavor and keeps the noodles from sticking. Regular olive oil or avocado oil work but taste milder.
- Garlic: Fresh minced garlic gives a sharp, aromatic base. Garlic powder (1 teaspoon) can replace fresh garlic, but the flavor will be less bright.
- Parmesan cheese: Freshly grated Parmesan melts into the sauce and adds a salty, nutty flavor. Pre-grated Parmesan works but may clump. Pecorino Romano is sharper and saltier.
- Pasta water: The starchy water emulsifies the oil and cheese into a smooth sauce. Plain water will not bind the sauce the same way.
How to Make Bow Tie Pasta
Getting the timing and water ratio right ensures tender noodles and a sauce that clings.
- Salt the water generously: Use 1 tablespoon of salt per 4 quarts of water. The water should taste like the ocean. This is the only chance to season the noodles from the inside.
- Boil the farfalle for 10 to 11 minutes: Start timing when the water returns to a rolling boil. The noodles are done when the center is tender but still has a slight bite. Overcooked bow tie pasta turns mushy at the edges.
- Reserve 1 cup of pasta water before draining: Scoop it out with a measuring cup. The cloudy, starchy water is what makes the sauce creamy without adding cream.
- Toss the pasta with garlic and oil off the heat: Add the drained noodles back to the pot. Stir in the garlic and olive oil away from the burner. This prevents the garlic from burning.
- Add pasta water 2 tablespoons at a time: Stir in a small amount of the reserved water and toss until the sauce looks glossy. Stop when the noodles are lightly coated. Too much water makes the dish soupy.
- Stir in the Parmesan just before serving: The cheese melts into the warm pasta and thickens the sauce. Adding it too early or over high heat makes it clump.
Instant Pot Method
Add 12 ounces of farfalle, 3 cups of water, 1 tablespoon of olive oil, and 1 teaspoon of salt to the Instant Pot. Cook on high pressure for 5 minutes, then quick release. Drain any excess water, then toss with garlic, olive oil, and Parmesan as directed.
What Went Wrong
Why Is the Sauce Oily and Separated?
The oil and water did not emulsify. This happens when you skip the pasta water or add too much oil at once. Stir in 2 tablespoons of the reserved starchy pasta water and toss vigorously for 30 seconds. The starch will bind the oil into a creamy coating. Next time, add the oil and water together while tossing constantly.
Why Is the Dish Dry?
The noodles absorbed all the moisture and there was not enough sauce to coat them. Add 1/4 cup of warm water or broth to the pot and toss over low heat until the bow tie pasta looks glossy again. Next time, reserve more pasta water and add it gradually until the noodles are lightly coated but not swimming.
Why Did the Garlic Burn?
The garlic was added to hot oil or cooked too long. Burnt garlic tastes bitter and cannot be fixed. Start over with fresh garlic. Next time, remove the pot from the heat before adding the garlic, or cook the garlic in the oil for only 30 seconds over low heat before adding the drained pasta.
Recipe Variations
Bow Tie Pasta With Vegetables
Stir in 2 cups of blanched broccoli florets, halved cherry tomatoes, or sautéed zucchini slices when you toss the pasta with the sauce. The vegetables add color and bulk without changing the cooking time. For a heartier dish, try this pumpkin pasta recipe with roasted squash.
Creamy Bow Tie Pasta
Add 1/4 cup of heavy cream or half-and-half along with the pasta water. The sauce will be richer and coat the noodles more thickly. Use 1/2 cup of pasta water instead of 1 cup to avoid thinning the cream.
Lemon Herb Bow Tie Pasta
Toss the finished dish with 2 tablespoons of fresh lemon juice and 1/4 cup of chopped fresh basil or parsley. The lemon brightens the flavor and the herbs add a fresh, grassy note. Add 1 teaspoon of lemon zest for a stronger citrus flavor.
What to Serve With Bow Tie Pasta
This pasta works as a side dish or a light main course. Serve it with grilled chicken, pan-seared salmon, or a simple green salad with lemon vinaigrette. For a vegetarian meal, pair it with roasted vegetables or a caprese salad. The mild garlic and cheese flavor complements most proteins without competing.
How to Store and Reheat Bow Tie Pasta
Bow tie pasta keeps for 3 to 4 days in the refrigerator in an airtight container. The noodles will absorb the sauce as they sit, so the dish will look drier the next day. Reheat in a skillet over medium heat with 2 to 3 tablespoons of water or broth, stirring until the sauce loosens and the pasta is warmed through, about 3 to 4 minutes. The microwave works but may dry the noodles out further. Add a splash of water and cover the dish before reheating for 1 to 2 minutes.
The pasta does not freeze well. The noodles turn mushy and the sauce separates when thawed. For meal prep, cook the pasta fresh and store the sauce ingredients separately, then combine them when ready to eat.
Bow Tie Pasta FAQs
Yes, penne, rotini, or fusilli work well. The sauce will coat less evenly than it does on farfalle because those shapes lack the folded center that holds liquid.
Stir the pasta during the first 2 minutes of boiling. Use at least 4 quarts of water for 12 ounces of noodles. The large volume of water keeps the noodles moving.
Add cooked chicken, shrimp, or Italian sausage along with vegetables like spinach or cherry tomatoes. Toss them in when you add the sauce so everything is coated.
Yes, but the noodles will absorb the sauce. Cook the pasta and store it separately from the garlic oil mixture. Combine them in a skillet with a splash of water just before serving.
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