One-Pot Italian Tomato Pasta Recipe
Calories: 520kcal
Ingredients
- 12 oz 340 g spaghetti or other long pasta, broken in half if you hate your future self
- 1 28 oz can crushed tomatoes or whole tomatoes, blended a bit for texture
- 3 cups water or broth vegetable stock works, no big deal
- 4 cloves garlic minced
- 1 small onion finely chopped (optional, but recommended)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano or Italian seasoning
- 1/2 teaspoon red pepper flakes optional for heat
- Salt and pepper to taste
- 1/4 cup fresh basil torn (plus more for garnish)
- 1/4 cup grated Parmesan or Parmigiano-Reggiano or a nice dairy-free substitute
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until soft and fragrant, about 3–4 minutes.
- Add the tomatoes, water or broth, oregano, red pepper flakes, and a pinch of salt. Stir to combine.
- Drop in the broken pasta, pushing it gently under the liquid, until mostly submerged. Bring to a boil, then reduce heat to a simmer.
- Cook, stirring occasionally, until the pasta is al dente and the sauce has thickened to cling to the noodles, about 9–12 minutes. If it looks too thick, splash in a little more water.
- Stir in fresh basil and grated Parmesan. Taste and adjust salt and pepper. Serve hot with extra cheese on top.