Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Serves: 4
Key Takeaways:
- Master this classic butterfly pasta dish with simple pantry ingredients
- Learn the 3-minute trick for perfect al dente farfalle every time
- Discover the #1 mistake most home cooks make with pasta water
- Make it your own with 5 easy variations that kids and adults both love
Why This Butterfly Pasta Farfalle Recipe Will Change Your Dinner Forever
Ever stared at a box of farfalle pasta wondering how to transform those cute butterflies into something spectacular? You’re not alone.
Most home cooks miss the simple tricks that turn ordinary farfalle into a restaurant-worthy meal.
This Butterfly Pasta Farfalle recipe solves that problem with a foolproof method that works every time. No more soggy pasta or bland sauce!
By following these step-by-step instructions, you’ll create a dish that’s both impressive and doable on a busy weeknight. The best part? Everything comes together in under 30 minutes with ingredients you likely already have.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 |
| Protein | 12g |
| Carbohydrates | 65g |
| Fat | 12g |
| Fiber | 3g |
| Sodium | 320mg |
What You’ll Need
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Farfalle pasta | 12 oz (340g) | About 3/4 of a standard box |
| Extra virgin olive oil | 3 tablespoons | Plus more for drizzling |
| Garlic | 3 cloves, minced | About 1 tablespoon |
| Cherry tomatoes | 1 pint (300g), halved | Roma tomatoes work too |
| Fresh basil | 1/2 cup, torn | Plus more for garnish |
| Parmesan cheese | 1/3 cup, grated | Plus more for serving |
| Red pepper flakes | 1/4 teaspoon | Optional, for heat |
| Kosher salt | To taste | About 1 tablespoon for pasta water |
| Black pepper | To taste | Freshly ground is best |
Kitchen Equipment
| Tool | Purpose |
|---|---|
| Large pot | For boiling pasta |
| Colander | For draining pasta |
| Large skillet | For making sauce |
| Wooden spoon | For stirring |
| Sharp knife | For cutting ingredients |
| Cutting board | For prep work |
| Measuring cups/spoons | For accurate measurements |
| Small cup | For reserving pasta water |
| Timer or phone | For timing the pasta cooking |
Possible Substitutions
- Farfalle pasta: Any short pasta works (penne, rotini, bow ties)
- Cherry tomatoes: Canned diced tomatoes (1 14-oz can, drained)
- Fresh basil: 1 tablespoon dried basil or 2 tablespoons fresh parsley
- Parmesan cheese: Pecorino Romano or nutritional yeast for vegan option
Super Detailed Step-by-Step Instructions for Beginners
Preparation Phase
- Set up your workspace
- Clear your countertop of any clutter
- Read through the entire recipe once before starting
- Place a garbage bowl or bag nearby for food scraps
- Position your cutting board on a stable surface
- Fill your large pot with approximately 4 quarts (16 cups) of cold water
- Place the pot on your largest burner but don’t turn it on yet
- Prepare your ingredients (mise en place)
- Peel 3 garlic cloves by placing them under the flat side of your knife and pressing gently with your palm until the skin cracks
- Finely mince the peeled garlic cloves (cut into very small pieces about 1/8 inch in size)
- Place minced garlic in a small bowl and set aside
- Rinse the cherry tomatoes under cold water in a colander
- Place tomatoes on the cutting board and cut each one in half (if using Roma tomatoes, cut into 1/2-inch pieces)
- Transfer cut tomatoes to a bowl and set aside
- Rinse basil leaves under cold water and pat dry with paper towels
- Tear the basil leaves into small pieces (about the size of a quarter) with your fingers – don’t use a knife as it can bruise the leaves
- Place torn basil in a separate small bowl
- Measure 1/3 cup of grated Parmesan cheese (if using a block, grate it now)
- Measure out your olive oil, red pepper flakes, salt, and pepper and keep them near your stove
- Prepare for cooking
- Place your colander in the sink (this is for draining the pasta later)
- Get a heat-resistant measuring cup or coffee mug ready (for reserving pasta water)
- Make sure all your prepared ingredients are within arm’s reach of the stove
- Have plates or bowls ready for serving
Cooking Phase
- Cook the pasta (The Foundation)
- Place your large pot of water on the stove and turn heat to high
- Cover the pot with a lid to help the water boil faster
- Once the water reaches a full rolling boil (large bubbles breaking the surface continuously), add 1 tablespoon of salt
- SAFETY TIP: Stand back when adding salt as the water might splash
- Stir the water with a wooden spoon to dissolve the salt
- Add the 12 oz of farfalle pasta to the boiling water, pouring it in slowly
- Immediately stir the pasta with a wooden spoon to prevent sticking
- Set your timer for 1 minute less than the package directions (usually 8-9 minutes for farfalle)
- Stir the pasta again halfway through cooking time
- While pasta cooks, start making the sauce (next step)
- About 2 minutes before pasta is done, place your heat-resistant cup near the pot
- CRITICAL STEP: Before draining, use your cup to carefully scoop out 1/2 cup of the pasta cooking water and set aside
- Once timer goes off, drain pasta in your colander (don’t rinse!)
- SAFETY TIP: Pour away from your body to avoid steam burns
- Make the sauce (While pasta cooks)
- Place your large skillet on a burner set to medium heat
- Add 2 tablespoons of the olive oil to the pan
- Allow oil to heat for 30 seconds (it should shimmer slightly but not smoke)
- Add the minced garlic to the oil
- TIP: Watch carefully! Garlic burns quickly and becomes bitter
- Stir constantly with wooden spoon for 30 seconds until fragrant but not browned
- Add the halved cherry tomatoes to the pan
- Season with a pinch of salt and pepper (about 1/4 teaspoon each)
- Stir to combine everything
- Reduce heat to medium-low if garlic starts to brown
- Cook tomatoes for 5 minutes, stirring occasionally, until they begin to soften and release their juices
- Use your wooden spoon to gently press on some tomatoes to help them break down
- The tomatoes should become slightly jammy but still maintain some shape
- Combine pasta and sauce (The Magic Moment)
- Check that your pasta is drained but still slightly wet (this helps with the sauce)
- Add the drained pasta directly to the skillet with the tomato mixture
- Add 1/4 cup of the reserved pasta water
- Increase heat to medium
- Using tongs or two spoons, gently toss everything together for 1 minute
- The pasta will continue cooking slightly and absorb flavors
- TIP: If the mixture looks dry, add another 1-2 tablespoons of the reserved pasta water
- The starchy pasta water helps create a silky sauce that clings to the pasta
- Continue to stir and toss until the liquid reduces slightly and coats the pasta
- Finish the dish (The Flavor Boost)
- Turn off the heat completely
- Add the torn basil leaves (reserve a few for garnish)
- Add the 1/3 cup grated Parmesan cheese
- Add the remaining 1 tablespoon of olive oil
- Add red pepper flakes if using (1/4 teaspoon or to taste)
- Using tongs or two spoons, gently toss everything together until well combined
- TIP: If the pasta seems too dry or sticky, add more reserved pasta water, 1 tablespoon at a time
- Taste a piece of pasta and adjust seasonings if needed
- Add more salt or pepper if it tastes bland
- Let the pasta rest for 1 minute to allow flavors to meld
Serving Phase
- Plate and serve (The Presentation)
- Warm your serving plates or bowls if possible (run under hot water and dry)
- Use tongs or a pasta server to divide the pasta evenly among four plates
- Twirl the pasta slightly as you plate for an attractive presentation
- Drizzle each serving with a small amount (about 1 teaspoon) of extra virgin olive oil
- Sprinkle additional Parmesan cheese on top (about 1 tablespoon per serving)
- Add the reserved basil leaves as garnish
- TIP: For an extra special touch, add a few whole cherry tomatoes on top
- Serve immediately while hot
- Provide extra Parmesan at the table for those who want more
Troubleshooting Guide
| Problem | Solution |
|---|---|
| Pasta is too dry | Add more reserved pasta water, 1 tablespoon at a time, and toss gently |
| Pasta is overcooked and mushy | Cook 2 minutes less than package directions next time; for now, add a splash of olive oil and serve immediately |
| Sauce is bland | Add more salt (1/4 teaspoon at a time), more Parmesan, or a squeeze of lemon juice |
| Garlic burns and tastes bitter | For this batch, start over with the sauce using fresh garlic; next time, use lower heat or add garlic after tomatoes |
| Sauce doesn’t stick to pasta | Make sure to finish cooking pasta in the sauce and add enough pasta water; the starch helps sauce adhere |
| Tomatoes aren’t breaking down | Gently press them with the back of a wooden spoon and cook a few minutes longer |
| Pasta sticks together | Make sure to stir pasta immediately after adding to water and occasionally during cooking |
Variations & Substitutions
1. Protein-Packed Version
Add 1 cup cooked chicken, shrimp, or white beans during step 6. If using raw protein, cook it first in a separate pan until done, then add to the pasta.
2. Creamy Butterfly Pasta
Add 1/4 cup heavy cream or mascarpone cheese during step 7. Reduce heat to low and stir gently until cream is warmed through but not boiling.
3. Veggie-Loaded Option
Add 1 cup baby spinach and 1/2 cup diced zucchini during step 5. Cook zucchini with tomatoes; add spinach during step 7 and toss until wilted.
4. Lemon Butter Variation
Replace 1 tablespoon olive oil with butter and add 1 teaspoon lemon zest in step 7. Squeeze fresh lemon juice (about 1 tablespoon) over pasta just before serving.
5. Pesto Twist
Add 2 tablespoons prepared pesto during step 7 instead of fresh basil. Reduce Parmesan to 2 tablespoons since pesto already contains cheese.
Storage & Reheating
- Refrigerator: Allow pasta to cool completely (no more than 2 hours at room temperature). Store in an airtight container for up to 3 days.
- Reheating in Microwave:
- Place a single serving in a microwave-safe bowl
- Add 1-2 tablespoons water or olive oil and cover loosely
- Heat on 70% power for 1 minute
- Stir gently
- Heat for another 30-60 seconds until warmed through
- Let stand for 1 minute before eating
- Reheating on Stovetop:
- Place pasta in a skillet over medium-low heat
- Add 2-3 tablespoons water or broth
- Cover and heat for 3-4 minutes, stirring occasionally
- Add a drizzle of olive oil and extra Parmesan before serving
- Freezing: Not recommended as pasta texture suffers significantly when frozen and thawed.
Safety Notes & Tips
- Always wash hands with soap and warm water for 20 seconds before and after handling food
- Keep pot handles turned inward to prevent accidental bumping and spills
- Test pasta’s temperature before serving to children to prevent burns
- Use separate cutting boards for different ingredients to avoid cross-contamination
- Be careful of steam when draining pasta – it can cause serious burns
Pro Tips for Success:
- Salt your pasta water: It should taste “like the sea” (about 1 tablespoon per 4 quarts)
- Never rinse pasta after cooking: The starch helps sauce adhere to the pasta
- Reserve pasta water: It’s liquid gold for creating silky sauces
- Al dente is key: Pasta should have a slight firmness when bitten – it will continue cooking slightly when added to the sauce
- Taste as you go: Adjust seasonings throughout the cooking process
Dietary Notes
- Vegetarian: Yes
- Vegan: Omit Parmesan or use nutritional yeast
- Gluten-Free: Use gluten-free farfalle pasta
- Nut-Free: Yes
- Dairy-Free: Omit Parmesan or use dairy-free alternative
