This one pot pasta with tomato and basil is my secret weapon for busy nights when I want something comforting but do not want a sink full of dishes. Everything cooks together in a single pot, so the pasta soaks up all the flavor while the starch it releases turns the broth into a silky, restaurant-worthy sauce. There is no separate pot of boiling water and no draining, just one pan and about twenty minutes between you and dinner.
The beauty of this dish is how much flavor it delivers from a handful of humble pantry staples. Sweet cherry tomatoes, fragrant garlic, and fresh basil come together into something that tastes far more involved than it actually is. Once you see how easy it is to pull off a creamy pasta dinner without heavy cream or a mountain of cleanup, it will quickly become a weeknight regular.
Why You’ll Love This Recipe
The single-pot method is the real star here. Because the pasta cooks directly in the seasoned broth, every strand absorbs flavor from the inside out, and the leftover starch thickens everything into a glossy sauce. That also means far less cleanup, which is exactly what you want at the end of a long day.
It is also fast and forgiving. The whole thing is ready in about 20 minutes, and it works with whatever you have on hand. Swap in a different pasta shape, use vegetable or chicken broth, add a protein, or stir in extra veggies. The core recipe is a reliable base that welcomes improvisation.
Best of all, it tastes indulgent without being heavy. You get that creamy, comforting texture naturally, thanks to the starchy pasta water, so there is no need for cream. Finished with fresh basil and a shower of parmesan, it feels special enough for company yet simple enough for a Tuesday.
Ingredients
You will start with 12 ounces of spaghetti, though any pasta you love will work with a small adjustment to the liquid. The flavor base comes from 2 cups of halved cherry tomatoes and 3 cloves of minced garlic, which soften and sweeten as they cook. For the cooking liquid, you will need 3 and a half cups of vegetable or chicken broth, which is what the pasta simmers in and what becomes the sauce.
The seasonings are simple but important: 1 teaspoon of salt, half a teaspoon of black pepper, an optional half teaspoon of red pepper flakes for a gentle kick, and 1 teaspoon of dried oregano. A quarter cup of olive oil adds richness and helps everything come together into that signature silky texture.
To finish, you will fold in half a cup of torn fresh basil leaves and half a cup of grated parmesan cheese, with extra of both for serving. The basil brings a bright, aromatic freshness while the parmesan melts into the sauce for savory depth. These final touches are what make this one pot pasta taste like it came from a trattoria.
Step-by-Step Instructions
Begin by heating the olive oil in a large, wide pot or Dutch oven over medium heat. Add the minced garlic and saute for about a minute, just until it becomes fragrant. Watch it closely so it does not brown, since burnt garlic can turn the whole dish bitter.
Next, add the halved cherry tomatoes along with the salt, black pepper, red pepper flakes, and oregano. Stir and cook for 2 to 3 minutes, until the tomatoes begin to soften and release their juices. This quick step builds the foundation of flavor for your sauce.
Pour in the broth and add the uncooked pasta, pushing it down so it is mostly submerged in the liquid. Bring everything to a gentle boil, then reduce the heat to a simmer. Cook, stirring occasionally so nothing sticks to the bottom, until the pasta is tender and most of the liquid has been absorbed, about 10 to 12 minutes.
Once the pasta is cooked and the sauce has thickened, remove the pot from the heat and stir in the fresh basil and grated parmesan. The residual warmth will melt the cheese and wilt the basil, tying the sauce together into something glossy and rich.
Let the pasta sit for 2 to 3 minutes before serving, which gives the sauce a moment to cling to the noodles and the flavors to settle. Serve it warm, garnished with extra parmesan and a few torn basil leaves. Keep an eye on it, since the pasta continues to soften in the residual heat.
Tips for the Best One Pot Pasta
Use a wide, deep pan or Dutch oven so the pasta has room to cook evenly and stay mostly submerged. Stir frequently, especially in the first few minutes, to keep the noodles from sticking to the bottom or clumping together. The stirring also helps release the starch that gives the sauce its creamy body.
Do not overcook the pasta, since it will continue to soften off the heat as it absorbs the remaining liquid. Pull it just as it reaches tender, and reserve a little extra basil and parmesan for the top, since those finishing touches make a big flavor difference. For a fuller meal, pair it with something fresh and green like a simple quinoa and black bean salad or serve it alongside grilled veggie and halloumi skewers for an easy summer dinner.
If you want to bulk it up, stir in fresh spinach or kale during the last few minutes, or add cooked chicken, shrimp, or sausage toward the end. A splash of heavy cream or a pat of butter at the finish makes it extra luxurious, while a spoonful of pesto stirred in before serving adds another layer of herby flavor.
Kitchen Gear for This Recipe
- Instant-Read Meat Thermometer
- Enameled Cast Iron Dutch Oven
- Heavy-Duty Sheet Pan Set
- Glass Mixing Bowl Set
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Frequently Asked Questions
Can I use a different type of pasta?
Yes. Just adjust the liquid and cooking time as needed. Shorter shapes like penne or rigatoni work well and may need a couple of extra minutes and a touch more broth.
What if I don’t have fresh basil?
No problem. You can use 1 teaspoon of dried basil stirred in with the other seasonings, or simply garnish the finished dish with chopped fresh parsley for a pop of green.
Can I make this ahead of time?
This dish is best enjoyed fresh, but you can store leftovers in the fridge for up to 3 days. Reheat gently with a splash of water or broth to loosen the sauce back up.
How do I make this one pot pasta vegan?
Use vegetable broth and skip the parmesan or swap in a dairy-free alternative. The tomatoes, garlic, and basil carry plenty of flavor on their own.
Why is my sauce too watery or too thick?
If it is watery, simmer a couple of minutes longer to reduce the liquid. If it is too thick, stir in a splash of warm broth or water until it reaches the consistency you like.
If you try this recipe, I would love to hear how it turned out. For more wholesome mealtime inspiration, browse these healthy eating ideas, and be sure to tag @thekitchensaid on Instagram so I can see your creations. Happy cooking!
One-Pot Pasta with Tomato and Basil
Italian · Main Course
An easy one-pot pasta with tomato and basil that cooks in a single pot for a creamy, restaurant-worthy dinner in about 20 minutes with minimal cleanup.
Ingredients
- 12 oz spaghetti
- 2 cups cherry tomatoes, halved
- 3 cloves garlic, minced
- 3 1/2 cups vegetable or chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- 1/2 cup fresh basil leaves, torn
- 1/2 cup parmesan cheese, grated
Instructions
- Heat olive oil in a large pot over medium heat and saute the garlic for about 1 minute until fragrant.
- Add cherry tomatoes, salt, pepper, red pepper flakes, and oregano. Cook 2-3 minutes until tomatoes soften.
- Pour in the broth and add the uncooked pasta, pushing it down so it is mostly submerged.
- Bring to a gentle boil, reduce to a simmer, and cook, stirring occasionally, until the pasta is tender and most liquid is absorbed, about 10-12 minutes.
- Remove from heat and stir in the fresh basil and grated parmesan.
- Let sit 2-3 minutes, then serve warm with extra parmesan and basil.
Nutrition: 480 calories
