One‑Pot Tomato Basil Pasta
Cooking pasta directly in the sauce, rather than boiling it separately, lets the starches thicken the tomato broth into a glossy, clingy sauce. Measure the liquid carefully — too much and you'll have soup, too little and the pasta won't cook through. Fresh basil stirred in at the end brightens everything. Serve this with Caesar Side Salad and Caprese Skewers.
Dinner · Vegetarian • 20 min
Ingredients
- 1 pound dried linguine or spaghetti
- 1 can (28 ounces) whole peeled San Marzano tomatoes, crushed by hand
- 1 medium yellow onion, halved and thinly sliced
- 4 cloves garlic, thinly sliced
- 2 tablespoons olive oil, plus more for drizzling
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon red pepper flakes (optional)
- 3½ cups water
- 1 cup fresh basil leaves, torn, plus more for garnish
- Freshly grated Parmesan cheese, for serving
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Steps
- In a large pot or Dutch oven, combine the pasta, crushed tomatoes, onion, garlic, olive oil, salt, red pepper flakes (if using), and water. The pasta should be mostly submerged — gently press it down to fit.
- Bring to a boil over high heat. Cook, stirring frequently with tongs to keep the pasta from sticking, until the pasta is al dente and most of the liquid has been absorbed, 8–10 minutes. The sauce should be glossy and coat the pasta — if it looks dry before the pasta is done, add ¼ cup of hot water.
- Remove from heat. Fold in the torn basil. Taste and adjust salt.
- Serve immediately in shallow bowls. Finish with a drizzle of olive oil, more basil, and a generous shower of Parmesan.
Tips & Variations
Make Ahead
This dish is best fresh — the pasta continues to absorb liquid as it sits. If you need a head start, slice the onion and garlic and crush the tomatoes up to 24 hours ahead.
Storage
One-pot pasta doesn't keep its texture well in the refrigerator — the noodles go soft. If you have leftovers, add a splash of water and reheat in a skillet over medium heat, tossing until hot. Best eaten within 1 day.
Substitutions
Any long pasta works: linguine, spaghetti, fettuccine, bucatini. For short pasta (penne, rigatoni), reduce water to 3 cups and check doneness a minute earlier. Add a handful of baby spinach at the end for greens. A burrata round on top of each bowl turns this into a dinner-party dish.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
