# One-Pot Pasta with Tomatoes and Basil

> Soften 1 sliced red onion in olive oil, add garlic, oregano and 2 tbsp tomato paste, then add 350 g fusilli, 300 g halved cherry tomatoes and 1 litre vegetable broth. Boil, then simmer uncovered for 10-12 minutes, stirring often, until the pasta is al dente and the liquid becomes a glossy sauce. Stir in parmesan and basil and rest for 2 minutes.

Source: https://savourrecipes.com/recipe/one-pot-pasta
Author: Yasmin Haddad | Published: Oct 7, 2026
Categories: Easy Dinner Recipes, Healthy Recipes, Italian Recipes
Collections: Quick Weeknight Dinners, Pasta Recipes
Tags: 30-Minute Meals, Vegetarian, One Pan, Kid Friendly, Pasta

This one-pot pasta cooks the fusilli directly in vegetable broth with cherry tomatoes, onion and garlic, so there is no separate pot of boiling water to drain. As the pasta simmers, it releases starch that thickens the broth into a silky tomato sauce, and a handful of parmesan and fresh basil finishes it in seconds.

## Key facts

- Prep time: 10 mins
- Cook time: 20 mins
- Total time: 30 mins
- Yield: 4 servings
- Difficulty: Easy
- Cuisine: Italian-inspired
- Method: Simmering
- Calories: 475 per serving

## Ingredients

- 2 tbsp olive oil
- 1 red onion, thinly sliced
- 4 cloves garlic, thinly sliced
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp tomato paste, also called tomato purée
- 350 g fusilli, or penne or rotini, about 12 oz
- 300 g cherry tomatoes, halved, about 2 cups
- 1 litre low-sodium vegetable broth, about 4 cups
- 1/2 tsp salt, plus more to taste
- 40 g parmesan, finely grated, about 1/2 cup; use a vegetarian hard cheese if needed
- 1 handful fresh basil leaves, torn
- 2 cups baby spinach, about 60 g (optional)

## Equipment

- Large deep skillet or Dutch oven, at least 4 litres
- Wooden spoon
- Ladle

## Instructions

1. **Soften the aromatics.** Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the onion and cook for 4 minutes, stirring, until soft. Add the garlic, oregano and red pepper flakes, if using, and cook for 1 minute until fragrant. Stir in the tomato paste and cook for 1 minute more.
2. **Add the pasta and liquid.** Add the fusilli, cherry tomatoes, vegetable broth and salt. Turn the heat to high and bring to a boil, stirring so the pasta does not stick to the bottom.
3. **Simmer.** Lower the heat to medium so the liquid keeps a lively simmer. Cook uncovered for 10-12 minutes, stirring every minute or two, until the pasta is al dente and most of the liquid has reduced to a glossy sauce. If the pan looks dry before the pasta is tender, add a splash of water.
4. **Finish and rest.** Take the pan off the heat. Stir in the spinach, if using, until it wilts, then the parmesan and most of the basil. Let it stand for 2 minutes, as the sauce thickens as it cools slightly. Taste, add more salt if needed and serve topped with the remaining basil.

## Tips

- Stir often while the pasta simmers. With less liquid than a normal pot of pasta water, the pieces stick together and to the pan if left alone.
- Pull the pan off the heat while the sauce still looks a little loose. The pasta keeps absorbing liquid as it stands.
- Use low-sodium broth, since the liquid reduces and concentrates the salt. You can always add more salt at the end.

## Variations

- Vegan: skip the parmesan, or use a vegan alternative, and finish with a drizzle of good olive oil.
- Add protein: stir in a drained 400 g can of white beans or chickpeas for the last 3 minutes of simmering.
- Creamy tomato: stir in 60 ml (1/4 cup) heavy cream or mascarpone with the parmesan.

## Storage

- Fridge: Refrigerate in an airtight container for up to 4 days.
- Reheat: Reheat in a pan over medium-low heat with a splash of water or broth, stirring, until hot to 74°C (165°F), or microwave in 1-minute bursts.

## Nutrition per serving (estimate)

| Calories | Protein | Carbohydrates | Fat |
|---|---|---|---|
| 475 | 17 g | 77 g | 11 g |

## Frequently asked questions

### How much liquid do you need for one-pot pasta?

Use about 1 litre (4 cups) of liquid for 350 g (12 oz) of short pasta in a wide pan. The pasta absorbs some of it and the rest reduces into the sauce. Add a splash of water if it dries out before the pasta is tender.

### Can I use spaghetti for one-pot pasta?

Yes. Use the same weight of spaghetti or linguine in a wide skillet so it lies flat, or break it in half. Stir with tongs to separate the strands, and start checking it after 9 minutes.

### Why is one-pot pasta sometimes gummy?

Gummy one-pot pasta is usually overcooked or not stirred enough, so the starch glues the pieces together. Keep a lively simmer, stir often and take it off the heat as soon as the pasta is al dente.

### Can I use water instead of broth?

Yes. Use the same amount of water and add about 1 tsp salt in total, then taste at the end. Broth gives the sauce more savoury depth, but water works well with the tomatoes and parmesan.

### Is this one-pot pasta vegan?

Not as written, because of the parmesan. Leave the cheese out or use a vegan alternative, check that your pasta is egg-free and use vegetable broth, and the dish is fully vegan.

## Disclaimer

- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.