There’s something incredibly satisfying about tossing everything into one pot and watching it turn into a rich, flavorful meal with minimal effort. That’s exactly what inspired me to share this One-Pot Tomato Basil Pasta recipe. I remember the first time I made it—it was a busy weekday evening, and I needed something quick but comforting. With a few pantry staples and fresh basil from my garden, I ended up creating a dish that was both effortless and delicious. Since then, it’s become a go-to in my kitchen, especially when I want something hearty but don’t want to spend hours cooking or cleaning.

What I love most about this pasta is how vibrant and fragrant it becomes as it simmers away in one pot. The tomatoes break down into a velvety sauce, while the garlic and basil infuse every bite with fresh, bold flavor. It’s the kind of recipe that makes your home smell amazing and feels like a warm hug on a plate.

You’re going to love this recipe for so many reasons. First, it’s incredibly easy—everything cooks in one pot, which means fewer dishes to wash. Second, it’s flavorful and comforting, perfect for both quick weeknight meals and casual dinners with friends. Third, it’s entirely customizable—you can throw in extra veggies, switch up the pasta, or add your favorite protein to make it your own.

Another reason to love it? It’s versatile. Serve it as-is for a light vegetarian meal, or pair it with grilled chicken, turkey bacon, or even a sprinkle of shredded cheese for a heartier option. You can also serve it hot for dinner or cold as a pasta salad the next day—either way, it holds up beautifully and tastes even better after the flavors meld together.

This dish is also wonderfully affordable. All the ingredients are simple and easy to find, and you probably already have most of them in your kitchen. There’s no need for fancy cheeses or specialty sauces—just honest, fresh ingredients that come together beautifully.

Ingredients for One-Pot Tomato Basil Pasta:

350g spaghetti or linguine
1 can (400g) diced tomatoes
1 medium onion, thinly sliced
4 cloves garlic, minced
4 cups vegetable broth or water
1½ cups cherry tomatoes, halved
1½ teaspoons salt
½ teaspoon black pepper
½ teaspoon crushed red pepper flakes (optional)
2 tablespoons olive oil
1 cup fresh basil leaves, chopped
Optional: grated Parmesan cheese or a dairy-free alternative

How to Prepare This Recipe

Making this One-Pot Tomato Basil Pasta is as simple as it sounds. You don’t need multiple pans, fancy techniques, or a long list of steps. Everything comes together in one pot, which not only saves time but also allows the flavors to blend in the most natural and delicious way. This method is perfect when you need something that’s quick, flavorful, and crowd-pleasing.

Step-by-Step Instructions for Preparation

Prepare your ingredients:
Begin by slicing the onion thinly, mincing the garlic, and halving the cherry tomatoes. Chop the basil leaves and set them aside for the final step. This bit of prep work makes the cooking process smooth and fast.
Layer everything in the pot:
In a large, deep pot or Dutch oven, add the uncooked spaghetti or linguine. Place it in the center, allowing it to fan out slightly so it doesn’t stick together while cooking.
Then add the sliced onion, minced garlic, halved cherry tomatoes, and canned diced tomatoes (with their juices). Sprinkle in the salt, black pepper, and crushed red pepper flakes if using.
Pour in the broth and oil:
Add the vegetable broth (or water if you prefer) over the top of the ingredients. Drizzle in the olive oil as well. The broth will help the pasta cook evenly while drawing out the flavor of the vegetables.
Bring to a boil:
Place the pot over medium-high heat and bring the mixture to a rolling boil. Stir frequently, especially in the beginning, to help prevent the pasta from clumping.
Simmer and stir:
Once it begins to boil, reduce the heat slightly to maintain a strong simmer. Continue to cook for 10–12 minutes, stirring every couple of minutes to ensure the pasta cooks evenly and doesn’t stick to the bottom. The broth will begin to reduce and thicken into a silky tomato sauce that clings to the pasta beautifully.
Check for doneness:
After about 10 minutes, test the pasta for doneness. You want it al dente—tender but with a slight bite. If it’s not quite there, let it cook for another 1–2 minutes while stirring gently.
Add the fresh basil:
Once the pasta is cooked and the sauce has thickened to your liking, turn off the heat. Stir in the chopped basil while everything is still hot. This will release its fragrance and finish the dish with a burst of brightness.
Serve immediately:
Dish out the pasta into bowls while it’s still warm. If desired, top with freshly grated Parmesan cheese or a dairy-free substitute for an extra layer of richness.

This dish truly is quick and easy. From start to finish, the entire process takes no more than 25–30 minutes, making it ideal for busy evenings or last-minute dinners.

It’s also customizable to your taste and pantry. You can substitute whole wheat pasta, gluten-free noodles, or even add cooked turkey bacon or sautéed mushrooms for extra flavor. A handful of spinach stirred in at the end also adds nutrition and color.

Best of all, it’s incredibly popular. Every time I serve this pasta—whether it’s to my family, friends, or guests—it gets rave reviews. Everyone loves how the sauce comes together naturally without much effort, and the fresh basil ties everything together with just the right amount of freshness.

One-Pot Tomato Basil Pasta

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This One-Pot Tomato Basil Pasta is a quick, affordable, and flavorful meal made with simple ingredients—all cooked together in one pot for easy cleanup. Perfect for busy weeknights, it delivers rich tomato flavor, aromatic garlic, and the freshness of basil in every bite.

Author: Lura Skye
Prep Time: 10
Cook Time: 15
Total Time: 25 minutes
Yield: 4 1x

Instructions

Prep the ingredients:
Slice the onion thinly, mince the garlic, halve the cherry tomatoes, and chop the basil. Set everything aside before beginning to cook.
Add all ingredients to the pot:
In a large deep pot or Dutch oven, place the uncooked pasta in the center.
Add sliced onion, garlic, cherry tomatoes, and canned diced tomatoes with their juices. Sprinkle in the salt, pepper, and red pepper flakes if using.
Pour in the broth and oil:
Add the vegetable broth or water over the ingredients. Drizzle in the olive oil.
Bring to a boil:
Set the pot over medium-high heat and bring everything to a rolling boil. Stir frequently to prevent sticking.
Simmer and cook:
Once boiling, reduce heat to maintain a steady simmer. Continue cooking uncovered for 10–12 minutes, stirring regularly, until the pasta is tender and most of the liquid has turned into a creamy sauce.
Check doneness:
Test the pasta for doneness. If still too firm, cook for an additional 1–2 minutes while stirring. If the mixture seems too dry, add a small splash of hot water and stir gently.
Add basil and finish:
Remove the pot from heat. Stir in the chopped basil while the pasta is hot so the flavors infuse evenly. Optionally, sprinkle with grated cheese before serving.

Notes

Use whole wheat or gluten-free pasta if desired.

Add cooked turkey bacon, chicken, or sautéed vegetables to enhance the dish.

For extra creaminess, stir in a tablespoon of cream cheese or dairy-free cream at the end.

To serve cold, let the pasta cool and refrigerate. It makes a great chilled pasta salad the next day.

FAQs

Can I use a different type of pasta for this recipe?
Yes, you can. While spaghetti or linguine work wonderfully, you can also use penne, fusilli, or any pasta you have on hand. Just make sure to adjust the cooking time slightly depending on the shape and thickness of the pasta.

What can I use instead of fresh basil?
If fresh basil isn’t available, you can substitute with 1–2 teaspoons of dried basil. However, fresh basil gives the dish a bright and fragrant finish that’s hard to beat. If using dried herbs, add them early in the cooking process to allow the flavors to develop.

Is this recipe vegetarian or vegan?
Yes, it is vegetarian as written. To make it vegan, ensure the optional Parmesan cheese is replaced with a dairy-free alternative or omitted entirely.

Can I add protein to this dish?
Absolutely. This pasta pairs beautifully with grilled chicken, turkey bacon, or even sautéed chickpeas. Simply cook the protein separately and stir it in at the end.

What should I do if the pasta seems too dry before it’s fully cooked?
If the liquid reduces too quickly and the pasta is still firm, add a small amount of hot water or broth (a quarter cup at a time) and continue simmering until it reaches the desired consistency.

How long does it keep, and can I reheat it?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove with a splash of water or broth to loosen the sauce, or microwave in short intervals while stirring in between.