Name: Sun-Dried Tomato and Basil Farfalle Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-inspired
Ingredients: 340 g farfalle pasta; 28 g extra virgin olive oil; 56 g unsalted butter; 18–21 g garlic, thinly sliced or minced; 225 g oil-packed sun-dried tomatoes, drained and sliced; 8–10 g fresh basil, thinly sliced; 75 g freshly grated Romano cheese; 120 g reserved pasta water; Fine sea salt, to taste; Freshly cracked black pepper, to taste; Extra freshly grated Romano; Fresh basil leaves; Extra virgin olive oil; Freshly cracked black pepper

Jump to Recipe

This sun-dried tomato and basil farfalle brings dinner to the table in about 30 minutes. Butter, olive oil, Romano, and a splash of pasta water make a glossy sauce, with garlic and sun-dried tomatoes tucked among the bow ties.

The tomatoes give the pasta a concentrated, sweet-savory flavor. Fresh basil goes in at the end, and the Romano adds enough saltiness that I taste before adding more seasoning. There’s no cream in the sauce; steady tossing brings it together.

I reach for a pasta like this when I want to cook from the pantry without planning much ahead. Get the water boiling, prepare the few ingredients, and warm the sauce while the farfalle cooks. Once the pasta goes into the skillet, supper is close.

Sun-dried tomato and basil farfalle with grated cheese in a green ceramic bowl, with garlic in the background.

Why You’ll Love This

This recipe makes good use of a jar of tomatoes and a wedge of cheese, with fresh basil to finish.

Quick enough for a weeknight. Prepare the sauce while the pasta cooks.
Full tomato flavor. Oil-packed sun-dried tomatoes are tender and ready to use.
A light coating. Pasta water helps the butter, oil, and cheese coat the farfalle.
Easy to build a meal around. Add a salad, roasted vegetables, or a protein you enjoy.

Dry farfalle, sun-dried tomatoes, garlic, basil, butter and grated cheese arranged in bowls on a dark surface.

Ingredients You’ll Need

Farfalle Pasta

Farfalle’s broad edges hold the sauce, while its thicker center keeps a little bite. Check that center when testing for al dente.

Penne, fusilli, rigatoni, or orecchiette also work. Choose a short shape with ridges or curves to catch the tomato pieces.

Oil-Packed Sun-Dried Tomatoes

Use oil-packed sun-dried tomatoes for their tender texture and concentrated flavor. Drain them and slice into bite-size pieces.

The recipe uses extra virgin olive oil for the sauce. Save the tomato oil for another use, such as a vinaigrette, following the jar’s storage directions.

Garlic

Slice or mince the garlic evenly. Small, uniform pieces flavor the butter and oil without leaving large, sharp bites in the pasta.

Butter and Extra Virgin Olive Oil

Butter adds richness, while extra virgin olive oil brings its own flavor. Use both in the amounts listed for the sauce.

Romano Cheese

Finely grate Romano from a wedge if possible. Fine shreds incorporate more easily than coarse pieces, and the cheese adds a salty, savory finish.

Fresh Basil

Choose fresh basil with fragrant, unbruised leaves. Wash and dry it ahead, then slice just before adding it to the pasta.

Chopped garlic and sun-dried tomatoes in bubbling butter in a black cast-iron skillet.

Ingredient Philosophy

I keep a few ingredients for meals from a well-stocked pantry: dried pasta, oil-packed tomatoes, and an olive oil I enjoy. They’re useful in many dishes, so an open jar doesn’t need to sit forgotten.

I choose organic ingredients whenever possible and buy quantities I’ll use. For this pasta, fresh basil and a wedge of Romano are worth adding to the shopping list. Both contribute flavor that you notice in the finished bowl.

How to Make Sun-Dried Tomato and Basil Farfalle Pasta

Cook the Farfalle

Bring a large pot of generously salted water to a boil and cook the farfalle until al dente. Reserve at least ½ cup of pasta water, plus a little extra, before draining.

Drain without rinsing so the surface starch stays on the pasta.

Build the Garlic and Tomato Base

While the pasta cooks, warm the olive oil and butter in a large skillet over medium-low heat. Add the garlic and cook for 2–3 minutes, stirring often, until fragrant and barely golden.

Add the drained tomatoes and warm for another 2–3 minutes to flavor the butter and oil.

Finish the Sauce

Add the drained farfalle to the skillet along with ½ cup of reserved pasta water. Give everything a good toss, then lower the heat before the Romano goes in.

Add the finely grated Romano a little at a time, tossing steadily. If the sauce tightens, add another splash of pasta water until it coats the farfalle evenly.

Add the Basil and Serve

Turn off the heat and fold in the fresh basil. Taste before adding salt, then finish with freshly cracked black pepper and any additional sea salt it needs.

Spoon into warm bowls and serve promptly, with extra Romano, basil, or black pepper as desired.

My Weathered Tips

Gather everything first. A little mise en place makes this sun-dried tomato and basil farfalle easier to prepare. Drain the tomatoes, prepare the garlic, grate the Romano, and wash the basil before you start cooking.

Save extra pasta water. Keep it beside the skillet until you’ve served the pasta. You may need another splash as the sauce settles.

Watch the garlic. Lower the heat if the edges color too quickly. Deep browning can leave a bitter taste.

Add cheese in small amounts. Keep tossing over low heat so each addition disperses before the next goes in.

Finish with basil. Fold it in after turning off the heat to preserve its fresh flavor.

Check the seasoning last. Romano, tomatoes, and pasta water all contribute salt. Taste a bite with the cheese mixed through before adding more.

Sun-dried tomato and basil farfalle topped with grated cheese in a cast-iron skillet with a wooden spoon.

A green bowl of sun-dried tomato and basil farfalle with grated cheese, beside garlic and a skillet of pasta.

From Kitchen to Table

Serve with a crisp green salad dressed in lemon and olive oil. Warm focaccia or ciabatta is good for the sauce left in the bowl, and roasted zucchini, peppers, or asparagus add another vegetable to the table.

For a heartier meal, add cooked chicken, shrimp, or white beans. If you’re planning a starter, Warm Burrata with Burst Cherry Tomatoes makes an easy dish to share before the pasta is ready.

Frequently Asked Questions

Why Should I Reserve Pasta Water?

Its starch helps the sauce cling to the pasta, while the water loosens the cheese and fats as you toss. Plain water can loosen a dry sauce but won’t contribute that starch.

Can I Use Dry-Packed Sun-Dried Tomatoes?

This recipe was developed with oil-packed sun-dried tomatoes because they are tender and ready to use. Dry-packed tomatoes usually need to be softened first, and I have not tested an adjusted amount or soaking method for this recipe.

Can I Use Parmesan Instead of Romano?

Yes. Parmesan will give you a milder, slightly less salty finish than Romano. Grate it finely, use the same weight, and taste the pasta before adding any extra salt.

Why Did My Romano Cheese Clump?

High heat or adding too much cheese at once can cause clumps. Lower the heat, add finely grated cheese gradually, and keep tossing. A splash of pasta water helps if the sauce is too thick.

Can I Make This Pasta Ahead?

Prep the tomatoes and cheese ahead, but cook and toss the pasta just before eating. The sauce thickens as it stands.

A wooden spoon holds farfalle, sun-dried tomatoes and chopped basil above a softly blurred skillet of pasta.

Around My Table

I like to set the table while the pasta water heats. Once the farfalle and sauce come together, it’s time to sit down, so having the bowls and serving spoon ready makes the last few minutes easier.

Put the extra Romano where everyone can reach it and bring the pasta out while it’s warm. A meal like this leaves time to stay at the table after the bowls are empty.

For more pasta dishes and simple suppers to share, browse my Recipe Box.

Sun-Dried Tomato and Basil Farfalle Pasta