One-Pot Tomato Basil Pasta

The pasta cooks right in the sauce, so there’s only one pot to wash and the noodles soak up every bit of tomato-basil flavor. It’s a 30-minute vegetarian weeknight dinner made almost entirely from pantry staples.

Recipe at a Glance

Ingredients

• 12 oz spaghetti or linguine
• 1 (28 oz) can crushed tomatoes
• 3 cups vegetable broth
• 1 small onion, thinly sliced
• 4 cloves garlic, thinly sliced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup fresh basil leaves, torn
• Grated parmesan, to serve

Instructions

1. Add the pasta, crushed tomatoes, broth, onion, garlic, olive oil, oregano, red pepper flakes, salt, and pepper to a large pot.
2. Bring to a boil over high heat, then reduce to a steady simmer.
3. Cook uncovered, tossing frequently with tongs, until the pasta is al dente and the sauce has thickened and coats the noodles, 12-15 minutes.
4. If the pasta needs more time but the liquid is low, add a splash of broth or water.
5. Turn off the heat and stir in most of the fresh basil.
6. Serve topped with parmesan and the remaining basil.

Tips & Notes

• Stir often in the first few minutes so the pasta doesn’t stick to the bottom.
• A pinch of sugar softens the acidity if your canned tomatoes taste sharp.
• Add white beans or sauteed mushrooms to make it more filling.