Tomato Farfalle

This delicious and summery tomato sauce recipe takes less time to make from scratch than the pasta does to cook... and it's super healthy and low in cholesterol too.


  • Farfalle Pasta (or other)
  • Olive Oil
  • Cherry Tomatoes
  • Garlic
  • Fresh Basil (or Parsley)
  • Stale Bread for Breadcrumbs!

Bring a large pan of water to the boil and put on your Farfalle Pasta…  Make sure you add lots of Salt and a little Olive Oil to the water

Cook the Pasta according to the instructions

(You can of course use any kind of Pasta you fancy… this sauce works with anything)

While the Pasta is cooking, make the healthy Tomato Sauce

Wash some Cherry Tomatoes and cut them in half (or use bigger Tomatoes and cut them into smaller chunks)

Crush or finely chop a few cloves of Garlic, depending on how garlicky you like it

Add some Olive Oil to a frying pan and when hot – add the crushed Garlic for a few moments… After a minute or two (you don’t want to burn the Garlic), add the Tomatoes and cook for a few minutes, until soft.  Add a pinch of Salt, a pinch of Sugar and some Black Pepper.  Turn the heat off

When the Pasta is cooked – reserve some of the cooking water in a large jug (I scoop it out before draining… be careful doing this)

Drain the Pasta and return to the pan.  Put back on low heat and add the Tomato Sauce, a drizzle of Olive Oil and a drizzle of the cooking water.  Keep stirring for a few minutes, and add more liquid if you need more of a sauce (you don’t want it too wet, but you do want some velvety sauce over all of the Pasta)

Taste and add a little Salt, Pepper etc if it needs it

Serve with some chopped fresh Basil and some Garlicky Breadcrumbs

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