I love one-pot pasta dishes, especially in the summer. They are super easy and quick to make, taste so amazing, and look so beautiful. When the warm weather arrives in New England, we take full advantage of its short presence by spending as much time outdoors as possible. I love to garden, go for walks, canoe in rivers and lakes, and there is nothing like fresh air and sunshine to increase my appetite for a quick and delicious meal. Often when we arrive home tired from the day’s adventures, it is super easy to make a one-pot pasta dish for lunch or dinner. You can have this dish on the table in 15-20 minutes. Serve it with a green salad and some fresh bread, and you are good to go.
I recognize that those of you who are pasta connoisseurs may not like to cook your pasta and sauce together, and I appreciate that. Still, for those of us who are not quite as picky and want fewer dishes and a quick meal on the table, the one-pot pasta dish is a real winner.
I have several one-pot pasta dishes on my website, be sure to check them out, but the one we are doing today is the most basic and staple recipe.
Let’s Talk One-Pot Pasta Ingredients:
I use dried pasta for this recipe, and I love the DeCecco brand. My favorite shape in this dish is the farfalle, which looks like little bowties, and who can help but smile when cooking and eating mini bowties:)
We also at times use Fusilli, Penne, or Linguine. Feel free to use any shape, but be aware of the cooking time. Because the one-pot pasta dish cooks the pasta and sauce together, it is easy to overcook. Also, remember that the pasta will continue to cook in the warm sauce even when you have turned off the stove. So stop the cooking when the pasta is al dente and serve the meal as quickly as possible.
Cherry Tomatoes are sweet little bursts of flavor and are one of the main ingredients in the sauce. They do tend to wilt as you cook the pasta, but they make the most fantastic sauce. If you prefer, you can toss in some extra halved cherry tomatoes towards the end of the cooking process, which will give the dish a prettier look.
Finely Chopped Tomatoes:
We like some extra tomato flavor in this dish, so we add a cup of finely chopped canned tomatoes. This is an optional ingredient, but we really like it. You can make this dish with just cherry tomatoes, but if you eliminate the canned tomatoes, add an additional cup of cherry tomatoes. My favorite finely chopped tomato brand is “Mutti” from Italy. It is rich in flavor and has a vibrant color and consistency.
Basil is a staple in any Italian dish. It has a most wonderful flavor. We use dried basil in the sauce but toss in fresh basil at the end, giving you a fresh taste and that green look. If you don’t care and don’t mind the wilted basil, add the basil at the beginning too. It will make it even easier.
This dish can be made oil-free by eliminating the olive oil.
I am so grateful that summer is here. New England usually provides beautiful summer days with perfect temperatures, a slight breeze, sunshine, and fresh air. Today was one of those days; a perfect day for a one-pot pasta dish. I hope your summer is going well and that you are taking the time to enjoy the summer season. Spend some extra time with those you love, cook some delicious food, spend some time outside, and enjoy the precious moments.
Click Here to Watch Me Make this One-Pot Pasta Recipe on YouTube!Print
One-Pot Cherry Tomato & Basil Pasta
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- 10 oz. dry pasta (DeCecco fusilli or farfalle)
- 2 cups cherry tomatoes cut in half
- 1 small onion, sliced really thin
- 3 large garlic cloves, sliced really thin
- 1/2 teaspoon dried basil
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper
- 1 cup finely chopped tomatoes (Mutti, canned)
- 2 tablespoons olive oil
- 3 cups water
- salt to taste (1-1 1/2 teaspoon)
- 2 teaspoons Better-Than-Bouillon (optional)
- Fresh Basil for garnish
- In a large pot, add pasta, cherry tomatoes, onion, garlic, dried basil, Italian seasoning, crushed red pepper, finely chopped tomatoes, olive oil, water, salt, and Better-Than-Bouillon.
- Bring to a boil and reduce to a simmer until pasta is cooked (11-13 minutes depending on your pasta), stirring as needed. Because the one-pot pasta dish cooks the pasta and sauce together, it is easy to overcook. Remember that the pasta will continue to cook in the warm sauce even when you have turned off the stove. So stop the cooking when the pasta is al dente and serve the meal as quickly as possible.
- Add fresh chopped basil right before serving.
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