Farfalle Pasta

Cook the Farfalle Pasta

1. Put a large pot of salted water on the cooktop and bring to a rolling boil. Add pasta and cook as directed on the package.

Make the Tomato Sauce

1. Pour the oil into a large sauté pan over medium high heat.
2. Crush the garlic and add it to the oil. Sauté the garlic until it just starts to brown, then add the chopped parsley. You can add the parsley stems, but remove them later. Turn the heat up so the pan is very hot.
3. If you prefer a smooth sauce, use an immersion blender or blender to purée the tomatoes before adding them to the pan.
4. Add the tomatoes and be ready with the lid as it may squirt before it starts to simmer. Stir quickly, and keep it simmering briskly with the lid removed. Add salt and stir often. This sauce will most likely be ready before the pasta has finished cooking.
5. When the sauce has thickened, taste for salt and pepper and add torn fresh basil leaves and remove from the heat.

Serve the Farfalle Pasta

1. When the pasta is almost al dente, drain it by either saving a mug of pasta water and using a colander, or by scooping it out with a pasta skimmer. and placing directly into the sauce in the pan. Toss together until the pasta is well coated in the tomato sauce, adding some of the reserved pasta water if it’s too dry.
2. You can put the pan over the heat and add more water to finish cooking the pasta if it’s still too al dente. This ensures the flavor of the sauce goes into the pasta.
3. Dish into bowls to serve immediately.
4. In Italy, grated cheese isn’t normally added to a fresh pasta sauce.