You’ll really enjoy this One Pot Pasta Dinner recipe when you want supper on the table fast. With just one pot, a few pantry ingredients, and minimal cleanup, you’ll be sitting down to eat in about ten minutes.
If you’ve seen those one pot pasta recipes all over the internet and wondered if they really work, I did too. I was somewhat skeptical and wanted to confirm for myself if dumping everything in one pot could result in a satisfying meal.
So, I tested it, and while I’ll always prefer to simmer a tomato sauce slowly, I do recognize that there’s not always enough time for that. On busy nights like that, a recipe like this is truly useful.
My testing resulted in a sauce with a thick, starchy feel, which was probably the result of the pasta not being drained. That said, it was still delicious, came together in about ten minutes, and left me with almost no dishes to clean.
Recipe Snapshot
Cuisine: American
Cooking Method: Stovetop
Total Time: 20 Minutes
Servings: 4
Primary Ingredient(s): Pasta, canned tomatoes, onion, garlic, broth, kalamata olives, Parmesan
Skill Level: Easy
What You’ll Like About This Recipe
- Only one pot to wash.
- Common ingredients that you probably already have.
- Flavorful from garlic, tomato, basil, and olives.
Ingredient Notes
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- Pasta – You can use spaghetti, linguine, penne, fusilli, or any other pasta shape you like. Be sure to adjust the cooking time for the pasta you choose.
- Canned Roma tomatoes – Be sure to include all the juice from the can for the best flavor. I suggest crushing the tomatoes with your hands or a spoon before adding them to the pot.
- Onion and garlic – In my experience, the onion retains a little crispness since it isn’t cooked in any way. If you prefer the more traditional onion flavor, you can sauté it in the pan in a splash of olive oil before adding the other ingredients. Garlic, as always, should be finely minced.
- Kalamata olives – Add a briny, savory depth to the recipe that balances out the tomatoes. Be sure to slice them in half or roughly chop them. If you’re not a fan of Kalamatas, green olives, or even capers could be substituted.
- Vegetable broth – This is your main cooking liquid, and it adds more flavor than plain water. If you’re not keeping it vegetarian, chicken broth works just as well. Just use what you have on hand.
- Oregano and red pepper flakes – Dried oregano brings that classic Italian flavor, and the red pepper flakes add just a touch of warmth.
- Basil – Chopped fresh basil goes in twice; once while cooking and again at the end. The first handful cooks down into the sauce, while the second adds a fresh finish right before serving.
- Olive oil, salt, and pepper – A good drizzle of olive oil helps bring all the flavors together. Don’t skip this. As for salt and pepper, season at the beginning, then taste again at the end and adjust if needed. Pasta often needs a bit more salt than you think.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make One Pot Pasta Dinner
- Put all the ingredients except the olives and about 1/4 of the fresh basil in a large pot.
- Cover and bring to the boil. Reduce the heat to medium-low and cook for about 10 minutes. Stir frequently. Cook until almost all the liquid has evaporated.
- Near the end of cooking, stir in the olives and the remaining basil. Continue cooking just until the olives are heated through.
- Taste and adjust for salt if needed.
- Serve topped with Parmesan.
Recipe Success Tips
- Stir regularly to prevent sticking.
- In my tests of this recipe, the cooking time isn’t quite long enough to cook the onion to my liking. You can prevent this by either eliminating the onion or taking a minute to saute it before adding the other ingredients.
- If the pasta absorbs too much liquid too quickly, add a bit more broth or water during cooking.
Recipe Variations
- Stir in cooked sausage, shredded chicken, or browned ground meat for added protein.
- Add quick-cooking vegetables such as spinach and mushrooms.
- Increase the amount of red pepper flakes for stronger heat.
How to Store / Reheat
- Store any leftover pasta in a sealed container in the refrigerator for up to five days.
- Reheat on the stove or in the microwave, adding a splash of broth or water if needed to loosen the sauce.
- Freezing isn’t recommended as pasta can become mushy.
More Pasta Recipes You’ll Like
Questions About One Pot Pasta Dinner
You can, but be cautious. In my experience, gluten-free pasta tends to release more starch and break down faster. You may need to reduce the liquid slightly and cook for a shorter time.
Of course. Simply use a larger pot to allow for the increased ingredients. The cooking time would be the same.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
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One Pot Pasta Dinner
Ingredients
- 12 ounces pasta spaghetti, linguini, penne, fusilli
- 15 ounces canned whole Roma tomatoes with their juice
- 1 onion diced
- 4 cloves garlic minced
- Pinch red pepper flakes
- 2 teaspoons dried oregano
- 10 large basil leaves julienned
- 32 ounces vegetable broth
- ½ cup water or white wine
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup Kalamata olives pitted, chopped
- grated Parmesan cheese (for serving)
Instructions
- Put all ingredients except the olives and about 1/4 of the fresh basil in a large pot.12 ounces pasta, 15 ounces canned whole Roma tomatoes with their juice, 1 onion, 4 cloves garlic, Pinch red pepper flakes, 2 teaspoons dried oregano, 10 large basil leaves, 32 ounces vegetable broth, ½ cup water or white wine, 2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon black pepper
- Cover and bring to the boil. Reduce the heat to medium low and cook for about 10 minutes. Stir frequently. Cook until almost all the liquid has evaporated.
- Near the end of cooking, stir in the olives and the remaining basil. Continue cooking just until the olives are heated through.½ cup Kalamata olives
- Taste and adjust for salt if needed.
- Serve topped with Parmesan.grated Parmesan cheese
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on August 11, 2014. It has been updated with additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
When I saw this in one of your recent emails, I knew I wanted to give it a try… soon!! Tried it tonight and loved it!! Says it makes 4 servings, but I have to admit I went back for seconds… so I will only get 3 meals out of it lol. DELICIOUS!! I did add a tiny bit of cayenne to my bowl, and used Rao’s linguine for the pasta.
I’m so glad you liked it, Michelle! And I like the idea of a little spiciness added as well.
I’m all for one pot everything! Love this.
Ummm. LOVE THIS!! Definitely want to give this a try.