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Tomato Farfalle with Fresh Basil

By March 13, 2014February 22nd, 2022No Comments

One of my great friends that owns a few restaurants called me a few weeks ago and asked if I could use some fresh mozzarella because she had too much.  Of course I  said yes, and so mozzarella has found its way into most of my dishes lately.  This is a recipe I usually make with sweet Italian sausage but decided to change it up a bit to incorporate the cheese I had on hand as well as some yummy basil I have been growing in my kitchen window.  The pasta turned out delicious and was even better the next day!

Tomato Farfalle with Basil
Tomato Farfalle with Basil

Tomato Farfalle with Basil

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Author: Deals to Meals


  • 1 16 ox box farfalle bowtie noodles
  • 1 tbsp olive oil
  • 1/2 cup diced onion
  • 3 cloves garlic minced
  • 2 tsp brown sugar
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • 1/2 tsp paprika
  • 1/2 tsp oregano
  • 1/2 tsp fennel seed
  • 1/4 tsp red pepper flakes or more if you like it spicy!
  • 1 28 oz can diced tomatoes
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 8 oz fresh mozzarella diced into 1/2 inch squares
  • 1/2 cup fresh basil cut into thin strips (julienne)


  • Cook pasta in salted water according to directions on box until al dente, drain and set aside.
  • In a large skillet heat olive oil then saute garlic and onion until onions become translucent, about 3-5 minutes. Add sugar, parsley, basil, paprika, oregano, fennel seed & red pepper flakes. Continue to saute until herbs become fragrant, about 2 more minutes. Stir in cream, milk, and tomatoes and simmer until sauce starts to thicken, roughly 8 minutes. Stir in pasta and serve hot topped with fresh mozzarella and basil.

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