This delicious chunky One Pot Tomato Basil Pasta is a simple, fast and easy weeknight dinner that comes together in less than 20 minutes! Fresh tangy tomato-basil with garlic and spinach, melts into a silky sauce that clings to every bite of tender spaghetti. Everything cooks in a single pot, effortlessly chic with zero draining or complicated steps. Literally everyone is obsessed!
I was doubtful when I first came across this one pot tomato basil pasta recipe a few months ago. Because I had never cooked pasta in a single pot without draining it, and the whole idea felt a little good and strange to be true. But if my inspiration, Martha Stewart’s was calling it “amazing,” it had to be worth a try. So, I added it to my weekend meal plan, and I’ve been hooked ever since.
Is One Pot Tomato Basil Pasta Vegetarian?
Absolutely, it can be! I always suggest using a low-sodium “no-chicken” broth, which is a vegetarian broth that still gives you that rich, savory flavor. You can also use store-bought, any low-sodium vegetable broth or stock, or, if you prefer, even use homemade.
To make this one pot tomato basil pasta recipe fully vegan, leave out the Parmesan and replace it with nutritional yeast for that delicious cheesy flavor.”
Why This One-Pot Pasta Works
- Everything cooks together in one pot; you only have one main dish to wash and no fuss with draining pasta.
- Prepare in under 20 minutes; making this pasta is super convenient for last-minute weeknight dinners.
- It’s good enough for royalty; it’s definitely good enough for me! This pasta is simple, but it’s bursting with flavor.
- It’s naturally vegan; and it can easily be made gluten-free just by swapping it for a simple pasta.
Recipe Ingredients
Olive Oil (2 tablespoons): I love using extra-virgin olive oil in all my pasta dishes; it gives a rich, smooth flavor.
Onion (1 large onion) chopped: Use brown onion for the deepest flavor, but any onion on hand will work just fine.
Garlic (3 cloves): Freshly minced garlic is best. Jarred garlic works too, but it can turn slightly bitter if it’s been in your fridge for too long.
Vegetable Broth (3 cups): I recommend using a low-sodium version so you can control the salt level. Cooking the pasta in broth adds great flavor to every pasta strand.
Diced Tomatoes (28 ounces): Tangy tomatoes bring a little chunky, bright texture.
Italian Seasoning (2 teaspoons): Dried Italian seasonings are a blend of basil, oregano, rosemary, thyme, and marjoram. If you don’t have it, you can use a combination of whatever is in your pantry; it’ll still be delicious.
Red Pepper Flakes (¼ teaspoon): Add a spicy kick that pairs nicely with the tomatoes. Skip them if you like a gentler dish.
Salt & Black Pepper: Use according to your preference; it’s a must-have ingredient to bring all the flavors together.
Pasta (12 ounces): I used spaghetti, but any short, bite-size pasta like rigatoni, farfalle, or ziti works great.
Spinach (2 ounces), roughly chopped: Fresh spinach not only adds a pop of color but also adds another yummy layer of flavor to this veggie pasta.
Fresh Basil (¼ cup): Its sweet, savory aroma blends perfectly with this simple tomato pasta.
Parmesan Cheese (1 cup): Used to stir it into the pasta and sprinkle a little on top for a classic salty, cheesy finish.
How to make One Pot Tomato Basil Pasta
Sauté the onion and garlic: Heat the olive oil in a large Dutch oven and add the chopped onion, and cook for 3 to 5 minutes, until they become soft and translucent. Then, stir in the garlic and cook for about another 30 seconds, until they fragrant.
Start the sauce: Pour in the low-sodium vegetable broth, diced tomatoes, Italian seasoning, red pepper flakes, salt, and pepper into the pot. Give everything a good stir and bring this mixture to a boil over medium-high heat.
Add the pasta: Now, stir in the pasta and let it simmer for 10–12 minutes, cooking the pasta until it is just al dente.
Add the spinach, basil, and Parmesan: Mix in the spinach, fresh basil, and half of the grated Parmesan and cook until the spinach wilts.
Garnish and serve: Finish by topping the one pot tomato basil pasta with the remaining Parmesan cheese. Serve warm and enjoy!
Recipe Tips
Use quality ingredients: Always select good-quality tomatoes, olive oil, and Parmesan. Italian cooking shines when it is simple, but the ingredients are high-quality.
Don’t overcook the pasta: You can set a timer to avoid a mushy pasta texture. Keep checking it about a minute before you think it’s done. Remember, pasta keeps cooking for a couple of minutes even after it’s off the heat.
Add meat: If you want to round up protein, top this vegetarian one-pot tomato basil pasta with grilled chicken or shrimp would be fantastic with this dish. Stir in some, or you can use chickpea pasta, my family’s favorite plant-based protein hack.
Herbs and greens: Spinach and basil are a classic friend to tomato pasta, try stirring in some kale, or throw in a sprig of rosemary into the sauce to get creative.
Storage & Reheating Leftovers
This one-pot tomato basil pasta keeps well for up to 5 days in an airtight container in the fridge. To reheat, it is recommended to stir in a few tablespoons of water, cover, and microwave on medium until hot. Or you can warm it over the stove top in a pan with a splash of water to loosen the sauce.
Serving Suggestions
Pair with:
- Garlic bread
- Caesar or kale salad
- Roasted veggies
- A side of burrata or mozzarella
If you loved this one pot basil tomato recipe, you’ll find plenty more in the Pastaphere! This recipe blog is perfect for anyone who enjoys beautiful, visual pasta recipes and simple, delicious-creamy meals.
More Delicious Pasta Recipes
Pasta Carbonara with Philadelphia Cream Cheese
One-Pot Pasta with Ricotta and Lemon
Spinach and Artichoke Pasta Bake
Frequently Asked Questions
Can I add veggies to the sauce?
To get creative with this pasta, feel free to toss in extras like spinach, zucchini, or mushrooms to make it your own.
Can I use canned tomatoes?
Yes, but cherry tomatoes give the best texture and natural sweetness in dishes. If you’re using canned tomatoes instead, select whole peeled or fire-roasted, and reduce the water amount a bit in the sauce.
Can I Make This Pasta Vegan?
Yes! Leave out the cheese or swap it with vegan Parmesan, and you’ve got a fully vegan dinner.
What Type of Pasta Should I Use?
I love using spaghetti for this recipe, but you can easily swap in whole-wheat or gluten-free fusilli, penne, gemelli, cavatappi, or any other short pasta shapes that also go well with this recipe.
