One Pot Tomato Basil Pasta is a vibrant, weeknight-friendly dish that delivers big Italian-inspired flavor with minimal effort and cleanup. Everything cooks together in a single pot pasta, tomatoes, broth, aromatics, and herbs creating a silky, starchy sauce that clings to every strand. Fresh basil and a drizzle of olive oil finish it off for a light, satisfying meal.
Ingredients
- 12 ounces spaghetti
- 1 can (14.5 ounces) diced tomatoes, with juices
- 4 cups vegetable broth
- 1 medium onion, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving (optional)
Instructions
- In a large pot or deep skillet, combine the spaghetti, diced tomatoes with their juices, vegetable broth, sliced onion, minced garlic, dried oregano, and red pepper flakes, if using.
- Place the pot over medium-high heat and bring the mixture to a boil, using tongs or a spoon to gently separate the pasta as it softens.
- Once boiling, reduce the heat to medium-low. Cover the pot and cook for 10–12 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and most of the liquid has reduced to a sauce-like consistency.
- Remove the pot from the heat. Stir in the chopped fresh basil and olive oil until evenly distributed.
- Taste and season with salt and pepper as needed.
- Serve hot, with grated Parmesan cheese on top if desired.
Variation
- Add protein by stirring in cooked chicken, Italian sausage, or white beans during the last few minutes of cooking so they warm through.
- Make it extra veggie-packed with sliced mushrooms, spinach, zucchini, or cherry tomatoes added to the pot with the pasta and broth.
- Turn it into a creamy tomato basil pasta by stirring in 1/4–1/2 cup of heavy cream or half-and-half at the end of cooking.
Cooking Notes
- Stir the pasta regularly as it cooks so strands don’t clump together and to help release starch into the broth for a silky sauce.
- Keep the heat at a gentle simmer once you’ve reached a boil; boiling too vigorously can evaporate the liquid too fast.
- Taste the broth toward the end of cooking before adding salt—vegetable broth and Parmesan can both be quite salty.
Serving Suggestions
- Serve with a simple green salad dressed in lemony vinaigrette to balance the bright tomato flavors.
- Pair with warm garlic bread or a crusty baguette to soak up any extra sauce from the pot.
- Top each bowl with extra fresh basil, a drizzle of good olive oil, and red pepper flakes for added color and flavor.
Tips
- Use a high-quality vegetable broth for the best flavor; this is the backbone of the sauce.
- Chop the onions thinly so they soften and meld into the sauce instead of staying chunky.
- If you prefer a looser sauce, reserve a little extra warm broth or pasta water to stir in at the end until you reach your desired consistency.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 9 g
- Sodium: 620 mg
Frequently Asked Questions
- Can I use a different type of pasta?
Yes. Short pasta shapes like penne, fusilli, or linguine work well—just keep the total pasta weight about the same and adjust cooking time as needed. - Can I make this vegan?
Yes. Use vegetable broth and simply skip the Parmesan or use a dairy-free alternative. Finish with extra olive oil and nutritional yeast if you like a cheesy flavor. - What if my pasta is done but there’s still too much liquid?
Remove the lid and cook for a few extra minutes, stirring often, until the sauce thickens and clings to the pasta. - How do I store and reheat leftovers?
Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat in a skillet over low heat with a splash of water or broth to loosen the sauce.
Conclusion
One Pot Tomato Basil Pasta turns pantry staples into a fresh, flavorful dinner with almost no cleanup. The spaghetti simmers right in the tomato-and-broth mixture, creating its own velvety sauce, while basil, garlic, and oregano add classic Italian charm. It’s light yet satisfying, endlessly adaptable, and perfect for busy nights when you still want something homemade.
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One Pot Tomato Basil Pasta
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian (if made without Parmesan or with vegetarian Parmesan), Omnivore-friendly
Description
One Pot Tomato Basil Pasta is a vibrant, weeknight-friendly dish that delivers big Italian-inspired flavor with minimal effort and cleanup. Everything cooks together in a single pot pasta, tomatoes, broth, aromatics, and herbs creating a silky, starchy sauce that clings to every strand. Fresh basil and a drizzle of olive oil finish it off for a light, satisfying meal.
Ingredients
Scale
- 12 ounces spaghetti
- 1 can (14.5 ounces) diced tomatoes, with juices
- 4 cups vegetable broth
- 1 medium onion, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving (optional)
Instructions
- In a large pot or deep skillet, combine the spaghetti, diced tomatoes with their juices, vegetable broth, sliced onion, minced garlic, dried oregano, and red pepper flakes, if using.
- Place the pot over medium-high heat and bring the mixture to a boil, using tongs or a spoon to gently separate the pasta as it softens.
- Once boiling, reduce the heat to medium-low. Cover the pot and cook for 10–12 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and most of the liquid has reduced to a sauce-like consistency.
- Remove the pot from the heat. Stir in the chopped fresh basil and olive oil until evenly distributed.
- Taste and season with salt and pepper as needed.
- Serve hot, with grated Parmesan cheese on top if desired.
Notes
- Use a wide pot so the spaghetti can lie mostly flat; it will soften quickly and sink into the liquid as it cooks.
- Check the pasta a minute or two early to avoid overcooking, especially if your stove runs hot.
- If the liquid reduces too quickly before the pasta is tender, add a splash of hot water or broth and continue cooking.
- For a richer finish, stir in a knob of butter or a splash of cream at the end along with the basil.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Pasta
- Method: One Pot, Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320 kcal (approx.)
- Sugar: 7 g (approx.)
- Sodium: 620 mg (approx., varies with broth)
- Fat: 9 g (approx.)
- Saturated Fat: 1.5 g (approx.)
- Unsaturated Fat: 7 g (approx.)
- Trans Fat: 0 g (approx.)
- Carbohydrates: 50 g (approx.)
- Fiber: 4 g (approx.)
- Protein: 9 g (approx.)
- Cholesterol: 0 mg (without Parmesan)
Keywords: one pot tomato basil pasta, one pot pasta, tomato basil spaghetti, easy weeknight dinner, vegetarian pasta, 30 minute meal