I love pasta. It’s one of my go-to comfort foods when I need a quick and easy meal. But sometimes, I get tired of the same old spaghetti and meatballs or mac and cheese. That’s why I was thrilled to discover this one-pot tomato basil pasta recipe. It is not only delicious, but also healthy and simple to make.
This recipe has everything you need for a satisfying pasta dish: whole-wheat noodles, tangy tomatoes, fresh basil, garlic, onion, spinach or kale, and cheese or nutritional yeast. And the best part is, you only need one pot to cook it all. No more washing multiple pots and pans or waiting for water to boil. Just throw everything in a large pot, bring it to a boil, simmer until the pasta is al dente, and voila! You have a mouthwatering meal in 35 minutes or less.
I followed the recipe exactly as written and it turned out perfectly. The pasta was cooked just right, the sauce was thick and flavorful, and the greens added a nice touch of color and nutrition. I used chicken broth, spinach, and Parmesan cheese for my version, but you can easily customize it to your preferences or dietary needs. You can use vegetable broth for a vegetarian option, kale for more fiber, or nutritional yeast for a vegan option. You can also spice it up with some crushed red pepper flakes if you like some heat.
This tomato basil pasta recipe serves four people, but I ate two servings by myself because it was so good. I couldn’t stop myself from going back for more. It was like eating at a fancy Italian restaurant, but without the hefty price tag or the long wait. Plus, I felt good about eating something wholesome and homemade.
Steps
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1
Done
15 min
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Combine ingredients in a large potTake a large pot or Dutch oven and place it on your stovetop. Add the pasta, broth, tomatoes, onion, garlic, oregano, basil, salt, oil and crushed red pepper flakes (if using) to the pot in the same order as they are listed in the ingredients section. This will help you avoid forgetting any ingredient and ensure even distribution of flavors. Cover the pot with a tight-fitting lid and turn on the heat to medium-high. Wait for the liquid to come to a boil, which should take about 12 to 15 minutes depending on your stove. |
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2
Done
15 min
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Cook the pasta until al denteWhen the liquid starts boiling, remove the lid from the pot and lower the heat to medium-low. You want to maintain a gentle simmer, but not a rapid boil. Use a pair of tongs to stir and turn the pasta frequently, making sure it doesn’t stick to the bottom of the pot or clump together. Cook the pasta until it is slightly al dente, meaning it is cooked through but still has some bite and firmness. This should take about 10 to 12 minutes, but you can taste a piece of pasta to check for doneness. Most of the liquid should be absorbed by now, leaving a thick and saucy mixture. |
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3
Done
5 min
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Stir in spinachTurn off the heat and add the spinach or kale to the pot. Use the tongs to gently toss and stir the greens with the pasta and sauce. The greens will wilt and soften from the residual heat in the pot, so there is no need to cook them further. Cover the pot again and let it stand for 10 minutes. This will allow the flavors to meld and the sauce to thicken slightly. |
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4
Done
5 min
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Serve with cheeseBefore serving, give the pasta a final stir and taste for seasoning. You can adjust the salt, pepper or other spices according to your preference. Divide the pasta into four equal portions and transfer them to individual plates or bowls. Sprinkle some grated Parmesan cheese or nutritional yeast (if using) over each serving for extra flavor and texture. Enjoy your one-pot tomato basil pasta while it is hot and fresh! |
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I’m so glad I stumbled upon this recipe. It’s a winner.