Every time I prepare one of my favorite simple Italian pasta recipes, I marvel at the ease and flavor that come together in just 20 minutes. The aroma of garlic, diced tomatoes and olive oil mingling with spaghetti creates a dish that quickly becomes an all-time family favorite. Simply irresistible, undeniably satisfying.

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I’ve recently been tinkering with a one pot pasta recipe that takes just 20 minutes to prepare and I gotta say, it’s become one of my favorites. I started by tossing in 12 oz of spaghetti, a can of 14.5 oz diced tomatoes along with all their juice, and 4 cups of water or chicken broth to form a rich base.

Then, I added a medium onion thinly sliced and 4 roughly chopped garlic cloves that really pack a punch. A 1/4 cup of olive oil, a little red pepper flakes, along with dried oregano, basil, and a pinch of salt and pepper all come together for a dish that redefines what you might expect from traditional pasta recipes.

This isn’t your ordinary pasta dish; it combines elements seen in Italian one pot and even some sauceless versions for a fresh twist. Finally, a sprinkle of fresh basil leaves and grated Parmesan cheese turns it into a truly irresistible dinner option.

Why I Like this Recipe

I like this recipe because it’s super simple and quick to make. I can throw all the ingredients in one pot and have a tasty dinner ready in just about 20 minutes, which is perfect when I dont have a lot of time.

I also love that it only uses one pot, so cleaning up is way less of a hassle after a long day at school or work. Plus, the mix of flavors from the diced tomatoes, garlic, and fresh basil always comes out amazing, and it feels like a cozy dinner every time.

Another thing is that it’s really flexible – I can add extra cheese or more basil if I’m in the mood for something extra delicious. Overall, it just feels like an easy, comforting meal that I can rely on any night.

Ingredients

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Spaghetti: Carbohydrate packed pasta that gives good energy and makes the dish filling.
Diced Tomatoes: Juicy and tangy tomatoes add natural sweetness, vitamins, and fiber all at once.
Onion: Sweet, sharp flavor that brings warmth and essential nutrients to the meal.
Garlic: A strong aromatic punch that gives the dish a fun, zesty kick.
Olive Oil: Healthy fat that creates a smooth sauce and boosts flavor overall.
Red Pepper Flakes: Adds mild heat to enhance this easy, fun pasta dish.
Dried Oregano and Basil: Fragrant herbs delivering earthy, slightly sweet flavor and aroma.

Ingredient Quantities

12 oz spaghetti

1 can (14.5 oz) diced tomatoes with their juice

4 cups water or chicken broth

1 medium onion, thinly sliced

4 cloves garlic, roughly chopped

1/4 cup olive oil

1/2 tsp red pepper flakes (optional)

1 tsp dried oregano

1 tsp dried basil

Salt and pepper to taste

Fresh basil leaves for garnish

Grated Parmesan cheese for serving

How to Make this

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1. In a large pot, combine the spaghetti, diced tomatoes with their juice, 4 cups water or chicken broth, thinly sliced onion, roughly chopped garlic, olive oil, red pepper flakes if you like some heat, dried oregano, dried basil, and a pinch of salt and pepper.

2. Bring everything to a boil over medium-high heat, keeping an eye on it so it doesnt boil over.

3. Once it starts boiling, give it a good stir to make sure the pasta is evenly distributed in the liquid.

4. Reduce the heat to a simmer and let it cook for about 10-12 minutes, stirring occasionally so the pasta doesnt stick to the bottom.

5. Check the pasta around the 10 minute mark; if it’s not al dente yet, cook it for a few more minutes until it’s just right.

6. Taste the sauce and adjust salt and pepper as needed; remember that the Parmesan later will add some saltiness too.

7. When the pasta is cooked and the sauce thickens up a bit, remove the pot from the heat.

8. Let it sit for a minute or two so the flavors meld together.

9. Garnish with fresh basil leaves and sprinkle plenty of grated Parmesan cheese all over before serving.

10. Enjoy your one pot pasta dinner with the whole family, and feel free to add extra cheese or basil if you love it extra cheesy or herby.

Equipment Needed

1. Large pot – A heavy duty pot (about 6 to 8 quarts) for boiling pasta and simmering sauce.
2. Stove – A burner or heating element to bring the pot contents to a boil and then simmer.
3. Knife – A sharp knife for slicing the onion and roughly chopping the garlic.
4. Cutting board – A sturdy board to safely chop the veggies.
5. Measuring cups and spoons – For accurately measuring water or broth, olive oil, and spices like oregano and basil.
6. Wooden spoon or long-handled spatula – To stir the ingredients and prevent the pasta from sticking.
7. Can opener – To open the can of diced tomatoes if not using a pull-tab can.

FAQ

Can I replace water with chicken broth?

Yeah, you can do that. If you use broth everythin will have a richer flavor, but water works fine too.

How do I know when the pasta is finished cooking?

When the spaghetti is al dente, meaning it's tender with a slight bite, and most of the liquid has been absorbed. Taste a strand to be sure.

Can I add other ingredients like veggies or meat?

Sure, feel free to toss in extras like spinach or cooked chicken. Just keep an eye on the liquid amount so it doesn't become too thick.

How do I keep the pasta from sticking together?

Stir the pot occasionally while it cooks. This helps separate the noodles and stops them from sticking.

Can I store leftovers in the fridge?

Yes, you can. Any leftover pasta can be stored in the fridge for a couple days, but it might thicken up a bit on reheating.

ONE POT PASTA Recipe Substitutions and Variations

Spaghetti: Try using linguine or fettuccine instead if you want a slight change in the texture.
Chicken broth: You can swap it out with vegetable broth or just plain water if you’re watching your sodium.
Olive oil: Avocado oil or even canola oil can work fine though the flavor might be a bit different.
Red pepper flakes: If you dont have these, a pinch of cayenne pepper can do the trick – just be careful not to overdo it.
Dried oregano and basil: Italian seasoning is a neat substitute if youre in a rush and dont have these herbs on hand.

Pro Tips

1. Try using chicken broth instead of water if you want a richer sauce flavor; the broth adds extra depth and makes your dish taste way more homemade.

2. Keep an eye on the pot once it starts boiling and stir every now and then to stop the pasta from sticking to the bottom of the pot; trust me, a little extra stirring goes a long way.

3. Taste your sauce a couple of times while it’s cooking so you can fix up the salt and pepper levels right when it’s needed; remember that the Parmesan later adds saltiness too.

4. Once your pasta is done, let it sit in the hot sauce for a minute or two; this really helps all the flavors mix together smoothly.

ONE POT PASTA Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

500

kcal

Equipment: 1. Large pot – A heavy duty pot (about 6 to 8 quarts) for boiling pasta and simmering sauce.
2. Stove – A burner or heating element to bring the pot contents to a boil and then simmer.
3. Knife – A sharp knife for slicing the onion and roughly chopping the garlic.
4. Cutting board – A sturdy board to safely chop the veggies.
5. Measuring cups and spoons – For accurately measuring water or broth, olive oil, and spices like oregano and basil.
6. Wooden spoon or long-handled spatula – To stir the ingredients and prevent the pasta from sticking.
7. Can opener – To open the can of diced tomatoes if not using a pull-tab can.

Ingredients

12 oz spaghetti
1 can (14.5 oz) diced tomatoes with their juice
4 cups water or chicken broth
1 medium onion, thinly sliced
4 cloves garlic, roughly chopped
1/4 cup olive oil
1/2 tsp red pepper flakes (optional)
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
Fresh basil leaves for garnish
Grated Parmesan cheese for serving

Directions

In a large pot, combine the spaghetti, diced tomatoes with their juice, 4 cups water or chicken broth, thinly sliced onion, roughly chopped garlic, olive oil, red pepper flakes if you like some heat, dried oregano, dried basil, and a pinch of salt and pepper.
Bring everything to a boil over medium-high heat, keeping an eye on it so it doesnt boil over.
Once it starts boiling, give it a good stir to make sure the pasta is evenly distributed in the liquid.
Reduce the heat to a simmer and let it cook for about 10-12 minutes, stirring occasionally so the pasta doesnt stick to the bottom.
Check the pasta around the 10 minute mark; if it's not al dente yet, cook it for a few more minutes until it's just right.
Taste the sauce and adjust salt and pepper as needed; remember that the Parmesan later will add some saltiness too.
When the pasta is cooked and the sauce thickens up a bit, remove the pot from the heat.
Let it sit for a minute or two so the flavors meld together.
Garnish with fresh basil leaves and sprinkle plenty of grated Parmesan cheese all over before serving.
Enjoy your one pot pasta dinner with the whole family, and feel free to add extra cheese or basil if you love it extra cheesy or herby.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.