Save The first time I made this one-pot pasta, I was nursing a terrible cold and too tired to wash multiple bowls. I threw everything into my Dutch oven with low expectations, but thirty minutes later, that pot had produced the most velvety, concentrated tomato sauce I had ever tasted. Now it is my go-to for Tuesday nights when I want something comforting but absolutely cannot face a sink full of dishes. The pasta starch thickens the broth right there in the pot, creating a restaurant-style sauce without any fancy technique.
Last winter my neighbor stopped by while I had this simmering on the stove. She kept asking what spices I had used to make such a rich sauce, laughing when I admitted it was just dried oregano and the pasta doing all the work. She went home with the recipe scribbled on the back of an envelope.
Ingredients
- Rotini pasta (340 g/12 oz): The spirals catch sauce beautifully and hold their shape during the one-pot cooking process
- Canned diced tomatoes (400 g/14 oz): Keep the juices, they become the base of your sauce as the pasta cooks
- Fresh baby spinach (100 g/3.5 oz): Add this at the very end so it wilts but stays vibrant green
- Medium onion, finely chopped: The foundation of flavor, so take your time softening it properly
- Garlic cloves (3), minced: Add after the onion so it does not burn and turn bitter
- Vegetable broth (900 ml/4 cups): Low-sodium broth gives you control over the final seasoning
- Olive oil (2 tbsp): A generous amount helps soften the onions and carries the dried herbs
- Dried oregano (1 tsp): Dried herbs actually work better here than fresh since they infuse the cooking liquid
- Dried basil (1/2 tsp): Keep this on hand if you do not have fresh basil on hand
- Crushed red pepper flakes (1/4 tsp): Optional, but a tiny pinch adds warmth that balances the sweet tomatoes
- Salt and black pepper: Taste at the end since the broth and cheese may already be salty
- Grated Parmesan cheese (40 g/1/2 cup): Stir this in at the end for a silky finish, or leave it out for a vegan version
Instructions
- Build your flavor foundation:
- Heat olive oil in a large pot over medium heat, add the chopped onion, and cook for 3 to 4 minutes until it is translucent and fragrant. Stir in the garlic and let it cook for just 1 minute until you can smell it, taking care not to let it brown.
- Create the simmering base:
- Pour in the diced tomatoes with all their juices, add the vegetable broth, oregano, basil, red pepper flakes if using, and a pinch of salt and pepper. Bring everything to a gentle bubble.
- Cook the pasta directly in the sauce:
- Add the uncooked rotini to the boiling liquid, stir well to make sure all pasta is submerged, then reduce heat to medium-low. Simmer uncovered for 10 to 12 minutes, stirring occasionally so nothing sticks, until the pasta is al dente and most of the liquid has been absorbed.
- Add the finishing touches:
- Stir in the fresh spinach and let it cook for 1 to 2 minutes until it just wilts. If using Parmesan, add it now and stir until it melts into a creamy sauce. Taste and adjust salt and pepper before serving.
Save This recipe has saved more weeknight dinners than I can count. Something about the simplicity makes it feel like a warm hug.
Making It Your Own
I have made this with chickpeas stirred in for protein, and white beans work just as well. The broth absorbs into them beautifully.
Pasta Swaps
Penne and fusilli both work wonderfully here. Just avoid long pasta like spaghetti or fettuccine, since they will not cook evenly in this method.
Serving Suggestions
A green salad with a sharp vinaigrette cuts through the richness perfectly. Crusty bread is non-negotiable for mopping up the last bits of sauce from your bowl.
- Grate extra Parmesan at the table for everyone to add their own amount
- A drizzle of good olive oil right before serving makes it feel restaurant-special
- Fresh basil leaves, if you have them, add a bright finish that looks lovely
Save This is the kind of meal that makes you feel taken care of, even when you are the one who cooked it.
Recipe FAQ
- → Can I use fresh tomatoes instead of canned?
Yes, absolutely. Use about 500g (1 lb) of fresh tomatoes, diced and seeded. You may need to adjust the cooking time slightly, as fresh tomatoes release less liquid than canned. Consider reducing the broth to 800 ml (3.5 cups) to compensate.
- → What pasta shapes work best for this dish?
Rotini is ideal because its spiral shape catches the sauce beautifully. You can substitute with penne, fusilli, or farfalle. Avoid long pasta like spaghetti, as it doesn't hold the sauce as well in a one-pot preparation.
- → How do I prevent the pasta from getting mushy?
Stir occasionally during cooking and monitor closely once you add the pasta. The pasta should reach al dente (tender but slightly firm) in about 10–12 minutes. Start checking at the 9-minute mark to catch it at the perfect texture before the liquid fully absorbs.
- → Is this dish suitable for meal prep?
Yes, it keeps well in the refrigerator for 3–4 days in an airtight container. The pasta may absorb more liquid as it sits, so add a splash of broth or water when reheating. You can also freeze portions for up to 3 months, though the spinach texture may soften slightly upon thawing.
- → How can I make this more filling?
Add cooked chickpeas, white beans, or lentils for extra protein and fiber. Alternatively, stir in crumbled tofu, cooked feta, or mozzarella. A handful of sun-dried tomatoes also adds richness and depth. These additions work best if added just before the spinach wilts.
- → What equipment do I absolutely need?
A large pot or Dutch oven (at least 4-quart capacity) is essential for proper cooking and to prevent overflow. Beyond that, you'll need basic kitchen tools: a wooden spoon for stirring, a knife and cutting board for prep, and optionally a grater if using fresh Parmesan.