One Pot Wonder Tomato Basil Pasta Recipe

One Pot Pasta BEFORE

One Pot Wonder Pasta – BEFORE

Once in awhile a dish comes along and stuns you and makes you rethink the way you cook. This miracle throw-everything-in-a-pot pasta dish has done that for me.

You literally throw in all the ingredients for this dish – including the uncooked pasta – and then Flame On! You cook it all together and DO NOT DRAIN the pasta. You just cook it up and starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along  with the pasta. The tastes and textures of this dish are shockingly good. And the “sauce” made by the starch from the pasta combining with the reduced vegetable broth is truly remarkable.

I started with the idea from a photo I saw in this months’s Martha Stewart Living magazine, but I added some things to make this recipe my own and that I think make the dish even better: some crumbled oregano leaves and a little olive oil for richness. And Oh Yes! – I used vegetable broth, not water and salt as called for in the recipe. I used regular vegetable broth, not a low-sodium version, and this was the perfect seasoning for the pasta.

I was so nervous about cooking the linguine right with the other ingredients, but I took a leap of faith. This dish is a revelation, and I’ll make it again and again.

NOTE: This recipe and new technique just scream out for experimentation by passionate cooks, so please feel free to tweak as desired, and come back and let us know your favorite version(s)!

Happy Meatless Monday, all!

One Pot Pasta AFTER

One Pot Wonder Pasta – AFTER

– posted by Donna


Serves 4 to 6 as an entree

12 ounces linguine pasta
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor style)
1 medium sweet onion, cut in 1/4 inch julienne strips (use an onion such as Vidalia or Walla Walla)
4 cloves garlic, very thinly sliced
1/4 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
4 1/2 cups vegetable broth (use regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
1 bunch (about 10 to 12 leaves) basil, diced
Parmesan cheese for garnish

Place pasta, tomatoes, onion, and garlic in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper. Add basil leaves and stir pasta several times to distribute the liquid in the bottom of the pot evenly throughout the pasta as you are serving. Serve garnished with Parmesan cheese.

Other one-pot pasta wonders:

My friend the Mountain Mama made One Pot Pasta with MIni Chicken Meatballs
Week of Menus has the flavor trio of Sausage, Broccolini and Garlic Pasta
I’ve never had gluten-free pasta, but Martha makes me want to try with her Pasta Putanesca


  1. Van Nguyen says

    My husband and I love this recipe. Thank you. I added pasta after the pot boiled because I like it al dente. I took it out after 10 minutes and add it back after reducing the liquids for 15 more minutes. I also added some sliced grilled chicken on top of my plate for the protein and for my husband who must have his meat.

  2. RACHEL says

    Wow, yum! Even if I didn’t have an empty sink of dishes, I would still be happy with this meal! I went with the suggestion of others and let the onions and garlic cook up a bit in the olive oil then added the spices and the rest of the ingredients. If I was pressed for time, I could see just tossing it all in but I had time so I didn’t mind! Also didn’t have fresh basil so I used dried, still yum. Thanks so much for this easy and tasty meal! :)

  3. TrAcY says

    loved this dish and a big hit with family! I however did some of the suggested twist from other cooks. I sautéd the onion and garlic ahead of time, added garlic, and onion powder as well as zucchin and cherry tomatoes cut in half! Next time I might add shataki mushrooms! :)

  4. chtisty says

    A bit bland the first time ibtried this so the next time I added extra garlic and a few capers. Very tasty. Grilled some shrimp on the side for the hubs.

  5. says

    NO where in here did it say CREAM CHEESE…. why would you do that… trails and comments I guess …. we all take note… going to try this my way today with a bit of Italian sausage …. No fresh basil or fresh parm.. so going to do it with a twist

  6. Amanda H says

    Ours turned out good. I added a few tweaks. First I sautéed the onions and the spices then added minced garlic to develop the flavors. I didn’t have fresh basil so I used dried (about a teaspoon). I didn’t have diced tomato so I used a large can of crushed tomatoes . It came out with a good flavor with a hint of heat at the back of your throat. I would cook this again. :)

    • Julie says

      Good call on sauteing the onions first. After I made this for the first time I thought it would have been much better with the onions sauteed. Think it’s time I made another pot. Really good!!

  7. says

    That reply of it looking like barf had me confused. It looks like Tomatoe/Basil pasta. Eat it on a tortilla? no.. It is really yummy,however ,we really had to beef it up a bit with more garlic powder,salt,onion powder,pepper,or it was too bland. After the beefing up it was great

  8. says

    This meal tasted pretty good & was easy to make. My kids ate it w/o complaining & I might try it on a tortilla tomorrow like other reviewers have suggested… my only hang up is that it looks like… wait for it… barf. Throw up. Tossed cookies. I could barely look past the appearance… it was seriously hard for me to swallow. Maybe if I leave out the cream cheese next time & just put a dollop of sour cream on top when serving, it will look more appetizing.

  9. Aerona says

    Made this last night and it was very good. Had to substitute dried basil for fresh…I used about two teaspoons. Otherwise I used the ingredients specified, no Parmesan. I brought the liquid and tomatoes to a slow boil while I was chopping the onion and garlic and measuring ingredients. Then put the pasta in once it was at the slow boil. Took lid off halfway through cooking and pasta turned out perfect in 9 minutes. My bf was even ready to fight me over the leftovers and he hates leftovers. :-).


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