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In this one-pot tomato and herb pasta, the pasta cooks right in the sauce. Dry pasta, canned tomatoes, broth and dried herbs all go into the pot together, and about 15 minutes later the liquid has turned into a light tomato sauce that clings to every piece.
It’s a true pantry dinner. There’s nothing fresh on the ingredient list, so it’s a reliable backup for the end of the week, when the fridge is bare and the budget is spent.
Because the pasta is never drained, its starch stays in the pot and thickens the sauce. A wide pot or Dutch oven gives the pasta room to cook evenly.
Ingredients and Swaps
- Pasta: Short shapes like penne, rotini or shells are easiest. Spaghetti or linguine work if you break them in half.
- Diced tomatoes: One can, undrained. Crushed tomatoes make a smoother sauce.
- Broth: Vegetable or chicken. Water plus a bouillon cube is fine.
- Herbs: Dried oregano and basil. Two teaspoons of Italian seasoning can replace both.
- Tomato paste: A spoonful deepens the tomato flavor. Freeze the rest of the can in tablespoon portions for next time.
Tips for One-Pot Pasta
- Stir often. Especially in the first few minutes, when the pasta is most likely to stick together or to the bottom.
- Keep it at a steady simmer. Lively bubbles, not a hard boil, so the liquid doesn’t cook off before the pasta is tender.
- Adjust at the end. If the pasta needs another minute and the pot looks dry, add a splash of broth. If it’s soupy, simmer a minute longer. The sauce thickens as it stands.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $3.79 from Walmart, $3.55 from ALDI · Per Serving – $0.89 to $0.95
One-Pot Tomato & Herb Pasta
Ingredients
Method
- Add the pasta, diced tomatoes with their juices, broth, olive oil and tomato paste to a large pot or Dutch oven.
- Stir in the garlic powder, oregano, basil, salt and pepper.
- Bring to a boil over high heat, stirring a few times so the pasta doesn’t stick.
- Reduce the heat to a steady simmer. Cook uncovered for 10–12 minutes, stirring often, until the pasta is tender and most of the liquid has thickened into a sauce.
- Remove from the heat and let stand for 2 minutes. Taste, adjust the seasoning and serve with Parmesan.
Notes
- Add a handful of spinach during the last minute of cooking.
- Stir in a tablespoon of butter at the end for extra richness.
- For a little heat, add ¼ teaspoon of red pepper flakes with the herbs.
Ways to Add to It
- Stir in a few handfuls of spinach or a cup of frozen peas for the last 2 minutes.
- Add a drained can of white beans or chickpeas for protein.
- Finish with a tablespoon of butter and grated Parmesan for a richer sauce.
- Serve with Classic Caesar Salad or garlic bread.
More pasta in one pot: One-Pot Creamy Garlic Parmesan Pasta and One-Pot Taco Pasta.
Storage and Reheating
- Refrigerate in an airtight container for up to 4 days.
- The pasta keeps absorbing sauce as it sits. Reheat on the stove or in the microwave with a splash of broth or water.
- Freezing isn’t ideal. The pasta turns soft when thawed.
One-Pot Pasta Questions
Do I really not drain the pasta?
Right. The pasta absorbs most of the liquid as it cooks, and what’s left becomes the sauce.
Can I use fresh garlic and herbs?
Yes. Sauté 3 minced garlic cloves in the oil for 30 seconds before adding everything else, and stir in a handful of chopped fresh basil at the end.
Can I use gluten-free pasta?
Yes, but it cooks differently. Check it a few minutes early, since gluten-free pasta can go from firm to mushy quickly.
