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freshly made one pot pasta in a dutch oven.
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4.85 from 20 votes

One Pot Pasta

One Pot Pasta - quick, easy, and loaded with fresh flavors. Juicy cherry tomatoes, garlic, and basil come together with linguine in a light, savory sauce, all cooked in a single pot. Dinner’s on the table in 20 minutes, with minimal cleanup.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dinner, Lunch
Cuisine: American, Italian
Keyword: one pot pasta, one pot pasta recipe
Servings: 4
Calories: 554kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 2 tablespoons olive oil extra virgin
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 12 ounces cherry tomatoes cut in half
  • salt and pepper to taste
  • 1 tablespoon Italian seasoning
  • ¼ teaspoon red pepper flakes
  • 12 ounces linguine or spaghetti
  • 4½ cups chicken broth or vegetable broth, low sodium
  • 1 cup Parmesan cheese freshly grated
  • 6 leaves basil chopped
US Customary - Metric

Instructions

  • In a large saucepan or Dutch oven, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add garlic and cook for another 30 seconds until aromatic.
    process shots showing how to make one pot pasta.
  • Add the tomatoes and cook for another 1 to 2 minutes until the tomatoes just start to soften. Season with salt, pepper, Italian seasoning and red pepper flakes.
    process shots showing how to make one pot pasta.
  • Add the linguini, chicken broth and bring to a boil over high heat, stirring occasionally. Cook for another 10 minutes or until the linguini is fully cooked. Make sure to keep stirring to avoid the pasta from sticking.
    process shots showing how to make one pot pasta.
  • Serve garnished with freshly grated Parmesan cheese, fresh basil and a drizzle of extra virgin olive oil.
    process shots showing how to make one pot pasta.

Video

Notes

  1. Use the best olive oil and Parmesan you can, it makes a difference in simple recipes like this.
  2. Stir the pasta a few times while it cooks to prevent sticking.
  3. Feel free to swap in your favorite pasta shape, just adjust the cooking time as needed.
  4. Add extra broth if your pasta’s looking dry.
  5. Don’t skip the fresh basil,  it’s the secret to that bright, classic Italian vibe.
  6. Leftovers keep in the fridge for up to 5 days. Reheat gently with a splash of broth or water.
  7. Not ideal for freezing, the pasta tends to get mushy.

Nutrition

Serving: 1serving | Calories: 554kcal | Carbohydrates: 76g | Protein: 27g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 17mg | Sodium: 499mg | Potassium: 708mg | Fiber: 5g | Sugar: 7g | Vitamin A: 710IU | Vitamin C: 23mg | Calcium: 367mg | Iron: 3mg
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