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One-Pot Pasta with Tomato-Basil Sauce

One-Pot Pasta with Tomato-Basil Sauce

Photo: Becky Luigart-Stayner; Styling: Heather Chadduck Hillegas

Hands-on time 20 mins
Total time 50 mins
Yield

Makes 6 servings

This dish is a revelation. Throw all of your ingredients into one pot over medium-high heat, and about 25 minutes later you'll have noodles perfectly coated in a luscious tomato-basil sauce. This is any busy mom's weeknight dinner perfection. If entertaining, serve with one of our easy green salad recipes for the complete dinner experience. 

Ingredients

  • 12 ounces casarecce or fusilli pasta
  • 1 (28-oz.) can diced tomatoes
  • 2 cups chicken broth
  • 1/2 medium-size yellow onion, sliced
  • 4 garlic cloves, sliced
  • 1 teaspoon dried oregano
  • 1/3 cup firmly packed fresh basil leaves
  • 2 teaspoons kosher salt
  • 1 tablespoon olive oil
  • 1/4 teaspoon dried crushed red pepper (optional)
  • 1 (6-oz.) package baby spinach
  • Freshly grated Parmesan cheese

How to Make It

  1. Place first 9 ingredients and, if desired, dried crushed red pepper in a Dutch oven in order of ingredient list. Cover and bring to a boil over medium-high heat (about 12 to 15 minutes). Reduce heat to medium-low, and cook, covered, 10 to 12 minutes or until pasta is slightly al dente, stirring at 5-minute intervals.

    One-Pot Pasta with Tomato-Basil Sauce

    Photo: Becky Luigart-Stayner; Styling: Heather Chadduck Hillegas

  2. Remove from heat, and stir in spinach. Cover and let stand 10 minutes. Stir just before serving. Serve with Parmesan cheese.

  3. Note: We tested with Garofalo Casarecce pasta.

  4. Shrimp Pasta Pot: Prepare recipe as directed, stirring in 1 lb. peeled large, raw shrimp, deveined, with spinach in Step

Cook's Notes

Add shrimp, chicken, tofu, or broccoli florets or kale for some more protein and variation on this delightfully easy dish.