One-Pot Cherry Tomato & Basil Pasta

One-Pot Cherry Tomato & Basil Pasta in a pot


  • 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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