I do love pasta.
This One Pot Tomato Basil Pasta is the kind of dinner I make when I want something comforting but don’t want to deal with a sink full of dishes afterward.
I hate washing dishes!
Everything cooks together in one pan, the pasta absorbs all that garlicky tomato flavor, and the sauce turns silky without needing anything complicated.
It smells incredible while it simmers, and by the time it’s done, it feels like you’ve made something far more impressive than the effort required. It’s cozy, simple, and perfect for busy weeknights.
Let’s get into it!
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A few tips:
Use high-quality extra virgin olive oil for better depth of flavor
Grate your own parmesan instead of using pre-shredded – a good microplane grater works wonder
Stir occasionally but not constantly; letting the pasta simmer undisturbed helps it absorb flavor and develop a thicker sauce.
For extra depth, add a tablespoon of tomato paste when sautéing the onions.
Use freshly grated parmesan, it melts beautifully and gives that creamy finish.
For a lemony twist, add a touch of lemon zest right before serving to brighten the flavors.
One Pot Tomato Basil Pasta
Course: Lunch, DinnerDifficulty: Easy4
servings5
minutes20
minutesIngredients
12 oz rigatoni or penne
1 tablespoon olive oil
4 cloves garlic, minced
1 small onion, finely chopped
1 can (14–15 oz) crushed tomatoes
2 cups vegetable broth
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes (optional)
½ cup heavy cream (optional for creamier version)
½ cup grated parmesan cheese
½ cup fresh basil, chopped
Directions
- Heat olive oil in a large deep skillet or pot over medium heat. Add the chopped onion and cook for 3–4 minutes until softened, then stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the uncooked pasta directly into the pot along with crushed tomatoes, vegetable broth, salt, pepper, Italian seasoning, and red pepper flakes. Stir well to combine and bring everything to a gentle boil.
- Reduce the heat to medium-low and let the pasta simmer uncovered for 12–15 minutes, stirring occasionally so it doesn’t stick, until the pasta is tender and most of the liquid has been absorbed.
- If using cream, stir it in during the last 2–3 minutes of cooking to create a slightly richer sauce. Once the pasta is cooked, remove from heat and stir in parmesan cheese and fresh basil until everything is coated and glossy.
- Let the pasta sit for 2–3 minutes before serving so the sauce thickens slightly and clings beautifully to the pasta.
- This has become one of my favorite lunch recipes.
Variations & Substitutions
This high-protein cottage cheese pasta sauce proves that creamy pasta doesn’t have to rely on heavy cream. It’s smooth, flavorful, and satisfying while still being lighter and protein-packed.
Once you try it, it becomes one of those dependable sauces you keep coming back to for quick, comforting dinners.
