One-Pot Pasta with Tomato-Basil Sauce

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

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.

Hands-on time: 20 minutes
Total time: 50 minutes
Yields: Makes 6 servings


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

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.

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

Note: We tested with Garofalo Casarecce pasta.

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.


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