One-Pot Tomato Basil Pasta
Spaghetti, cherry tomatoes, garlic and basil cooked together in one pan until the water becomes a silky sauce. 25 minutes and one pan to wash.
40% of it needs you at the counter
- Hands-on
- 10 min
- Cooking
- 15 min
- Serves
- 4
- Calories
- 455
- Protein
- 16 g
- Per serving
- $2.05
Why this recipe works
Everything goes into a cold pan, raw, and comes out as a finished pasta. It sounds like a trick and tastes like a proper tomato sauce, especially in late summer when cherry tomatoes are sweet.
- Cooking the pasta in just enough water means the starch stays in the pan and thickens the sauce.
- Cherry tomatoes burst as the pasta cooks and melt into the sauce.
- Basil and Parmesan go in at the very end so they stay fresh.
Ingredients
You will need
- 12-inch straight-sided skillet or braiser
- Tongs
Method
Tap a step number to mark it done.
Load the pan
Put the pasta, tomatoes, onion, garlic, water, olive oil, pepper flakes and salt in a 12-inch straight-sided skillet. Lay the pasta flat; it will soften and fit as it cooks.
Boil and stir
Bring to a boil over high heat, then keep at a lively boil, stirring and turning the pasta with tongs often, until it is al dente and the water has reduced to a glossy sauce.
Finish
Take the pan off the heat. Stir in the basil and Parmesan, and loosen with a splash of hot water if it looks dry.
Serve
Serve straight away with a drizzle of olive oil and more Parmesan.
Cook's notes
- Stir often during the first 3 minutes so the pasta does not stick together while it softens.
- If the pasta is done but there is still liquid, keep boiling for a minute; if the liquid is gone before the pasta is done, add ¼ cup of water.
- Use a straight-sided pan, not a sloped skillet, so the pasta stays submerged.
Nutrition per serving
455 calories
$2.05 estimated cost per serving
Where the calories come from
| Protein | 14% of calories | 16 g |
|---|---|---|
| Carbs | 62% of calories | 71 g |
| Fat | 24% of calories | 12 g |
| Fiber | 4 g | |
| Sodium | 670 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Is this pasta vegetarian?
Yes, with one note: traditional Parmesan is made with animal rennet. Look for a vegetarian hard cheese, or use nutritional yeast for a vegan version.
Can I use other pasta shapes?
Long pasta works best. Short shapes like penne need about 1 cup more water and a few minutes longer.
Can I add protein?
Stir in a can of drained white beans with the basil, or top with cooked chicken or shrimp.
