Easy One-Pot Pasta

4.94 from 60 votes
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This one-pot pasta recipe combines spaghetti with ripe fresh tomatoes and herbs. Nobody likes to clean dishes, so the noodles cook in the same pan as the light and flavorful sauce. It’s an easy dinner any day of the week!

One pot pasta with tomatoes and basil.

Sometimes you need a quick weeknight meal that’s low stress and minimal mess. That’s where this tasty pasta dish comes in handy. This recipe transforms cherry tomatoes into a fragrant sauce to coat tender strands of spaghetti. What makes this dish easy is that you can cook everything all in one place, and in under 30 minutes.

A gourmet one-pot meal starts with using a combination of fresh ingredients with simple pantry items. The fruit, vegetables, and herbs saute first, then simmer in a savory stock with the dried pasta. I’ll show you the proper ratio for cooking the noodles to get successful results each time. Once you master the base recipe, feel free to throw in any additional chopped vegetables or proteins for extra fiber or protein.

Compilation of four photos of tomatoes and pasta cooking.

Use fresh tomatoes for the sauce

You can use any type of fresh tomato to make the sauce. I use cherry tomatoes because they are typically very sweet, and their skin is thin. When cut in half, briefly sauteed, and simmered, their flesh bursts to create a light tomato sauce. The tender skin remains, which adds an interesting texture to the dish.

You can use any ripe diced tomatoes you have on hand. Just keep them in larger ½-inch chunks. Avoid using the canned version as they sometimes contain calcium chloride, which doesn’t break down like we want for the sauce.

Pasta selection

Use long and slender types of pasta like spaghetti or bucatini. They both hold up well while boiling and get nicely coated in the sauce. Angel hair will work also and cook faster. Other shorter cuts, like penne, are a good option. However, you may need to adjust the water and cooking time.

For this recipe, I use 8 ounces of dried pasta. You can easily double that amount, although if you do, increase all of the other ingredients proportionally and keep an eye. Adjust the cooking time as necessary.

Spoon stirring a pot of spaghetti noodles.

Water amount needed to cook the pasta

What’s enticing about making one-pot pasta is not having to set up a separate boiling station for the noodles. I always like the idea of not wasting water and having less to clean up. The key is the ratio of water to pasta.

For every 8 ounces of dried noodles, you need at least 4 cups (1 quart) of liquid. I use a combination of water and chicken stock for a more flavorful sauce. If you’re making a bigger batch, make sure the pot is large enough to hold the volume of additional liquid, at least 5 to 6-quart sized.

Freshly grated parmesan cheese and chopped basil on top of pasta noodles.

How to make one-pot pasta

To elevate the flavor of the sauce, first saute the onions, garlic, and dried herbs in hot olive oil. If you like a spicier taste, sprinkle in some red pepper flakes as well. Cooking the herbs and peppers in the fat releases more fat-soluble flavor compounds before adding in the liquids.

Saute the cut tomatoes for a few minutes with salt and pepper to soften and season the fruit for better flavor development. Add the pasta, chicken stock, and water, then bring the ingredients to a boil. The hot liquids will soften the pasta, and cook the tomatoes in about 10 minutes.

Ways to serve this dish

For simplicity, add freshly grated parmesan cheese and freshly chopped parsley or fresh basil on top. Plus, an extra drizzle of extra-virgin olive oil adds richness to the dish. To get creative, I’ll add slices of sauteed mushrooms, zucchini, or chicken breast for a nutritious boost. I also like to make chicken parmesan or meatballs to pair for a heartier meal.

Close up of a one pot pasta with cherry tomatoes.

How starches help to create a better pasta sauce

There are benefits to cooking all of the ingredients together in one pot. Instead of being left behind in a separate pot of water, the starches released from the pasta remain and swell to become more viscous and sticky. This helps to create a slightly thickened tomato sauce. Frequently stir the pot to keep the noodles from sticking together, and evenly distribute the starches for better coating.

One-Pot Pasta

This one-pot pasta recipe combines spaghetti with ripe fresh tomatoes and herbs. It's an easy dinner to make any day of the week!
4.94 from 60 votes
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings 4 servings
Course Entree
Cuisine Italian


  • ¼ cup extra-virgin olive oil, plus more for drizzling
  • ½ cup yellow onion, ¼-inch dice
  • 1 tablespoon minced garlic
  • 1 teaspoon dried Italian seasoning
  • teaspoon red pepper flakes, optional
  • 1 pound cherry tomatoes, about 3 cups, halved
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 8 ounces spaghetti, dried
  • 3 cups water
  • 1 cup unsalted chicken stock, or broth
  • ¼ cup parmesan cheese, freshly grated, plus more for sprinkling
  • 1 tablespoon basil, thinly sliced


  • Heat a large high sided skillet or dutch oven over medium heat. Add ¼ cup olive oil, once hot add the onion. Cook until fragrant and begins to turn translucent, about 2 minutes.
  • Add the garlic, Italian seasonings, and chili flakes (if using), stir, and cook for 30 seconds.
  • Add the tomatoes, salt, and pepper. Stir and cook until the tomatoes start to soften, about 2 minutes.
  • Add the pasta, water, and chicken stock. Bring the liquid to a boil over high heat. Cook and stir frequently, until the pasta is tender and water has mostly evaporated, keeping a small amount in the pan to create a light sauce, about 10 to 12 minutes. Add more water if needed, ½ cup at a time for a softer pasta. Turn off the heat.
  • Add parmesan cheese and basil, stir to combine. Drizzle pasta with a little extra-virgin olive oil.
  • Taste and season with more salt and pepper as desired.
  • Garnish with more cheese, basil, and black pepper. Divide among plates and serve warm.

Nutrition Facts

Serves: 4 servings
Calories 397kcal (20%)Carbohydrates 51g (17%)Protein 12g (24%)Fat 17g (26%)Saturated Fat 3g (15%)Cholesterol 4mg (1%)Sodium 436mg (18%)Potassium 454mg (13%)Fiber 3g (12%)Sugar 5g (6%)Vitamin A 648IU (13%)Vitamin C 28mg (34%)Calcium 120mg (12%)Iron 2mg (11%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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41 Comments Leave a comment or review

  1. Amanda says

    Flavor is good, but the pasta gelled together making it really mushy. I would make this again, but prepare the noodles separately and then add to tomatoe mixture.

    • Jessica Gavin says

      I appreciate your feedback, Amanda! Perhaps next time if you want to try the one pot stye again, perhaps use a little more water to dilute some of the starches as the pasta expands?

      • Barbara says

        Jessica, I am hoping to make this for supper tonight with some fresh pasta that I made and froze. Since forest pasta cooks faster, I suspect that the liquid might need to be adjusted. Over the last year have you played around with using fresh pasta with this recipe or do you have some suggestions?

        I have made a similar dish before and it was delicious.

        • Jessica Gavin says

          Hi Barbara- I have not tried making the one pot pasta with fresh noodles. I agree that you will likely need less liquid and it will cook much faster. I would start with 1 cup broth and 1 cup water. Gradually adding more water one it’s almost absorbed, cooking until the pasts is al dente. Let me know how it goes!

  2. Terrie says

    The one pan spaghetti is delicious. Will be one of my favorite new recipes. I did add some crushed pepper flakes. I think it’s a must to cook the pasta in the pan with the spices, tomatoes, onions and garlic. Added so much flavor to the spaghetti.

  3. Maria T. says

    I picked grape tomatoes and basil in my garden this morning and made this dish for dinner. The flavor was really intensified by reducing the liquid. More delicious that I thought it would be. Really easy too. It was H O T outside so I appreciated one pot and no oven. Husband really enjoyed it along with me. I have so many grape tomatoes I’ll make this again and again.

  4. Michelle says

    A new favorite!! Delicious and easy to make! I used angel hair pasta instead of spaghetti and it worked fine. Instead of 3 cups of water and 1 cup of unsalted chicken broth, I used 1 can of low sodium chicken broth (14.5 oz) and cooked for app 10 minutes.

  5. Marie says

    It was easy and I like that! I adjusted some things because I had 5 ounces of spaghetti, wheat spaghetti. I ate it, it was good but I could not help thinking bleached spaghetti would have been better. Can’t imagine my surprise when I reheated it for lunch and it was delicious.

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