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One-pot tomato and herb pasta in a pot with fresh basil

One-Pot Tomato & Herb Pasta

Pasta cooked right in a tomato, broth and herb sauce. A quick pantry dinner made in one pot with nothing to drain.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 12 ounces dried pasta penne, rotini or shells
  • 1 can (14.5 oz) diced tomatoes undrained
  • 3½ cups vegetable or chicken broth
  • 2 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon salt plus more to taste
  • ¼ teaspoon black pepper
  • Grated Parmesan for serving, optional

Method
 

  1. Add the pasta, diced tomatoes with their juices, broth, olive oil and tomato paste to a large pot or Dutch oven.
  2. Stir in the garlic powder, oregano, basil, salt and pepper.
  3. Bring to a boil over high heat, stirring a few times so the pasta doesn’t stick.
  4. 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.
  5. 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.