Farfalle Alla Karman
Indulge in the vibrant flavors of Farfalle Alla Karman, a creamy and visually stunning Italian-inspired dish perfect for weeknight dinners or special occasions. This recipe combines tender bow-tie pasta with a rich, velvety sauce made from heavy cream, parmesan cheese, and fresh cherry tomatoes. Aromatics like garlic and onion create a fragrant base, while baby spinach and fresh basil add a burst of color and freshness. A touch of red chili flakes lends subtle heat, making each bite irresistibly satisfying. Ready in just 35 minutes, this quick and easy recipe is ideal for busy home cooks craving a gourmet experience. Serve it hot, topped with extra parmesan and basil for a restaurant-quality finish. Farfalle Alla Karman is a family-friendly crowd-pleaser and a must-try for pasta lovers!
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Recipe Information
Ingredients
- 400 grams farfalle (bow-tie pasta)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 cloves garlic cloves, minced
- 1 medium onion, finely chopped
- 250 grams cherry tomatoes, halved
- 200 ml heavy cream
- 50 grams parmesan cheese, grated
- 100 grams baby spinach
- 10 grams fresh basil leaves, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 0.25 teaspoon red chili flakes
- 4 liters water
- 1 tablespoon salt for boiling pasta
Instructions
Bring 4 liters of water to a boil in a large pot. Add 1 tablespoon of salt, then cook the farfalle pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
In a large skillet, heat the olive oil and butter over medium heat until melted and shimmering.
Add the minced garlic and chopped onion to the skillet, cooking for 2-3 minutes until softened and fragrant.
Add the cherry tomatoes to the skillet and sauté for 4-5 minutes, allowing them to soften and release their juices.
Pour in the heavy cream and stir well, bringing it to a gentle simmer. Let the sauce cook for 2-3 minutes to slightly thicken.
Add the grated parmesan cheese, stirring to combine, then season with salt, black pepper, and red chili flakes.
Add the baby spinach to the skillet, cooking for 1-2 minutes until wilted.
Add the cooked farfalle to the sauce, tossing to coat evenly. Use the reserved pasta water, a tablespoon at a time, to adjust the consistency of the sauce as needed.
Stir in the chopped basil leaves and cook for 1 minute to infuse the flavors.
Serve the Farfalle Alla Karman hot, garnished with additional parmesan cheese and basil leaves if desired.
Nutrition Facts
Calories |
703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 2263 mg | 98% | |
| Total Carbohydrate | 84.1 g | 31% | |
| Dietary Fiber | 6.6 g | 23% | |
| Total Sugars | 6.6 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 468 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
