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Ingredients

Adjust Servings:
Dry Pasta – 12 oz (340 g) Casarecce or fusilli
Canned Tomatoes – 1 ¾ lb (800 g) Diced, 1 (28-ounce) can
Chicken Broth – 2 cups
Yellow Onions – ½
Garlic – 4 cloves
Dried Oregano – 1 tsp
Basil – ⅓ cup Firmly packed
Kosher Salt – 2 tsp
Olive Oil – 1 tbsp
Red Pepper – ¼ tsp Dried, crushed
Spinach – 6 oz (170 g) Baby
Parmesan – to taste

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One-Pot Pasta With Tomato-Basil Sauce

One-Pot Pasta With Tomato-Basil Sauce

Cuisine:
  • 50 min
  • Serves 6
  • Medium

Ingredients

Recipe

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Pasta is one of the world’s favorite foods. It has become a staple of many a mealtime around the globe. Unsurprisingly, since it is budget-friendly, versatile, filling, and super easy to make. Because of its versatility, there’s a pasta dish for everyone! With that in mind, today, we’re excited to share with you a recipe for one-pot pasta with tomato-basil sauce.

As the name suggests, to make this delectable meal, all you have to do is throw all of your ingredients into a pot. After cooking slowly for about 20 minutes, you’ll tuck into a plate of perfectly cooked noodles coated in an exquisite tomato-basil sauce. This heavenly dish is a lifesaver on a busy weeknight. If entertaining, serve with one of our light salad recipes for the ultimate dining experience.

Steps

1
Done

Cut ½ of a yellow onion and garlic cloves into slices.

2
Done

In this order, place pasta, canned tomatoes, chicken broth, onion, garlic, dried oregano, basil, salt, olive oil, and red pepper in a Dutch oven. Cover and bring to a boil before reducing heat to medium and cooking, with the lid on, until pasta is al dente, about 12 minutes. Stir the pasta every five minutes or so.

3
Done

Remove the pasta from heat and stir in spinach. Cover and let sit for 10 minutes. Before serving, give it another stir and top with grated Parmesan.

You can easily adapt this luxurious one-pot pasta with tomato-basil sauce to suit any dietary need. Boost protein by tossing in some shrimp or chicken, incorporate broccoli or kale to get your calcium, or make this meal even more filling by adding tofu.

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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