One-Pot Pasta Recipe with Tomato Basil Parmesan Sauce
One-Pot Tomato Basil Pasta is a weeknight pasta dish cooked start to finish in a single pan. Dry spaghetti simmers directly in seasoned tomato broth, releasing starch that turns the cooking liquid into a glossy, savory sauce.
Inspired by Kitchen Tutor
Ingredients
- extra-virgin olive oil2 tablespoons
- yellow onion, thinly sliced1 small
- garlic, thinly sliced4 cloves
- red pepper flakes, optional1/4 teaspoon
- diced tomatoes with juices1 can (14.5 ounces)
- low-sodium vegetable broth3 cups
- water, plus more as needed1 cup
- spaghetti, broken in half12 ounces
- kosher salt, plus more to taste1 teaspoon
- black pepper1/2 teaspoon
- baby spinach, loosely packed2 cups
- finely grated Parmesan cheese, plus more for serving1/2 cup
- unsalted butter1 tablespoon
- fresh basil leaves, torn1/3 cup
- fresh lemon juice1 teaspoon
Instructions
- 1
Warm the olive oil in a wide 5-quart pot over medium heat. Add the onion and cook for 3 minutes, stirring often, until it begins to soften.
- 2
Stir in the garlic and red pepper flakes. Cook for 30 seconds, just until fragrant, keeping the garlic pale so it does not turn bitter.
- 3
Add the diced tomatoes with their juices, vegetable broth, water, spaghetti, salt and black pepper. Press the pasta down so most strands touch the liquid.
- 4
Raise the heat to medium-high and bring the liquid to a lively simmer. Stir every minute as the pasta softens and bends into the pot.
- 5
Cook for 10 to 12 minutes, stirring frequently, until the spaghetti is al dente and the liquid has reduced into a loose sauce.
- 6
Fold in the spinach and cook for 1 minute, until wilted. If the pot looks dry before the pasta is tender, add water 2 tablespoons at a time.
- 7
Turn off the heat. Stir in the Parmesan, butter, basil and lemon juice until the sauce looks glossy and lightly coats the pasta.
- 8
Taste and adjust with more salt, pepper or lemon juice. Serve immediately with extra Parmesan and a few fresh basil leaves on top.
Tutor's tips
- •Use a wide pot or deep skillet so the spaghetti cooks evenly and does not clump in the center.
- •Stir often during the first few minutes, because dry pasta releases starch quickly and can stick before it softens.
- •Keep the sauce slightly loose when you turn off the heat, since the pasta will continue absorbing liquid as it rests.
