This One Pot Pasta is my ultimate weeknight savior. It’s a 20-minute, one-pot dinner made with simple pantry staples like pasta, tomatoes, parmesan cheese, and broth. My entire family loves the flavors, and I love that there’s only one pot to wash.
Amy’s Notes
There are several reasons this recipe is on regular rotation at my house. First, my garden is full of fresh tomatoes and basil during the summer months. I’m also a regular at the local farmers markets. Secondly, the entire meal is cooked in one single pot, which means fewer dishes and actually getting to enjoy dinner with family. Here’s what we love:
- It only needs one pot and zero stress. Fewer dishes means I actually sit down before 9 pm.
- It’s hearty: The pasta noodles are tender and filling, meaning that our bellies are happy and full, reducing the want to snack later.
- Feeds a crowd: This is also a simple dish to make if you have guests over, as it makes a large batch.
- It’s versatile: Swap in and out different seasonings and flavors to make it perfect for your family. Another delicious version to make is this Bruschetta Tomato Basil Pasta.
Key Recipe Ingredients
- Dry linguine: You can also use your favorite type of pasta, but linguine, spaghetti, or angel hair are my favorite choices.
- Fresh sweet cherry or grape tomatoes: They burst and break down as they simmer, which is what actually builds your sauce. No jarred stuff needed.
- Sweet vidalia onion or brown onion: Sliced thin, it melts into the dish instead of overpowering it. You’ll get more sweetness with the vidalia onion.
- Fresh garlic: Adds a balanced garlic flavor.
- Red pepper flakes: Adds the perfect pop of spice; you can skip black pepper.
- Extra virgin olive oil: Use your favorite brand. Good quality olive oil enhances the overall flavor and prevents noodles from sticking together.
- Chicken broth: There is a low-sodium option as well if you want to reduce the sodium level.
- Freshly grated Parmesan cheese: Freshly grated always has superior flavor than pre-shredded, pre-packaged cheese.
- Fresh basil springs: Chop them up before adding. Fresh basil brings the best flavor.
Substitutions and Variations
Here are some of our favorite ways to change up this simple tomato basil pasta:
- Vegetables: Throw in chopped kale, zucchini, or diced broccoli florets during the last few minutes of simmering.
- Protein: Any type of protein can be added to this dish. Think ham, ground beef, or even marinated grilled shrimp for a delicious twist.
- Spice: Add a little bit of sriracha for a spicy kick.
- Seasonings/Herbs: It’s always fun to change the flavor. Once you add a bit of seasoning, taste it, then add more as you wish. Try various herbs such as oregano, parsley, and chives.
Step-by-Step Recipe Instructions
- Add all the ingredients to a pot except the basil.
- Cook until the pasta is al dente, and the liquid is almost all gone.
- Add the basil and stir for just a minute.
- Taste, add more seasoning if desired, top with parmesan, and serve.
For full list of ingredients and instructions, see recipe card below.
How to Prep Ahead
- Prep your veggies: Wash and slice your tomatoes and onions a day ahead. Store them in airtight containers in the fridge.
- If adding chicken, shred it ahead of time: If using rotisserie chicken or home-cooked chicken, shred it 1-2 days in advance.
- Storage/Leftover tip: Store leftovers in an airtight container in the fridge for up to 3 days. When reheating on the stovetop or microwave, add a bit more broth to loosen up the noodles.
One Pot Pasta (Basil Tomato)
Ingredients
- 16 ounces uncooked spaghetti linguine, or angel hair pasta
- 2 cups fresh sweet cherry or grape tomatoes halved or quartered
- 1 large sweet Vidalia onion thinly sliced
- 6 cloves fresh garlic thinly sliced
- 1 teaspoon red pepper flakes
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Kosher salt
- 5 ½ cups regular chicken broth
- 2 sprigs fresh basil roughly chopped, plus more for garnish
- Freshly grated Parmesan cheese for serving
Instructions
- In a large, heavy pot, combine pasta, tomatoes, onion, garlic, red pepper flakes, olive oil, salt, and broth.
- Bring to a boil over medium-high heat, uncovered. Continue to cook and stir often, to al dente; follow package instructions for exact cook time. Liquid should be nearly evaporated.
- Add basil and stir another 30 seconds. Taste and season season with more salt and red pepper flakes, if desired.
- Divide among bowls, garnish with parmesan or basil, and serve warm.
Notes
- Pro Tips: I usually cook the spaghetti for 10-11 minutes for perfect al dente results. I also break the uncooked spaghetti in half so it fits better into my pot.
- Prep Ahead Tips: Grate the Parmesan cheese ahead of time and store it in an airtight container in the fridge. Wash and slice the tomatoes and onions 1 day ahead and store them separately in the fridge until ready to use.
- Variations: Add 1 bunch of fresh spinach leaves during last minute of cooking. Make it high protein by adding shredded rotisserie chicken or shrimp during last minute of cooking. If you can’t find vidalia onions, brown onions can work.
- Vegetarian Option: Use vegetable broth instead of chicken broth.
- Storage: Cool to room temperature, then store in an airtight container in the fridge for 2-3 days. You can add a splash of chicken broth when reheating so that the noodles don’t clump together.
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What to Serve with One Pot Pasta
Bread Recipes
Pasta is a main meal on its own, but you can’t go wrong pairing it with Rosemary Garlic Bread or Bacon Bread.
Side Salads
Add a salad plate to the table and serve up this Corn Avocado Salad or this Southwest Chopped Salad.
Frequently Asked Questions
You can. Any type of onion will work for this recipe. I prefer a sweet onion, but any will do.
100% yes. Veggie broth works like a charm and keeps it vegetarian if you skip the chicken!
Absolutely. Just keep an eye on the cooking time, as GF pasta can go from al dente to mushy faster than wheat pasta. Check it a couple of minutes early.
One of my other favorite garnishes for this is diced onions and chives. Red pepper flakes are also good on top.
I wouldn’t recommend it. Cooked pasta tends to get soft and grainy once frozen and thawed. It’s much better fresh or kept in the fridge for up to 3 days!
More to Cook and Eat
- Pasta Primavera – Another easy dinner recipe that tastes fancy but is super simple to make.
- Avocado Pasta Recipe – This pasta dish is perfect for using up those ripe avocados on the counter.
- Chicken Fajita Pasta – All you need is 20 minutes to make this filling fajita pasta dish.
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