One Pot Pasta
One pot pasta, a super simple pasta recipe, that only requires one pot. Throw all the ingredients in a skillet and you have a delicious meal in minutes!
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Entrées, Sides & Main Dishes
Cuisine: Italian
Diet: Vegan
Servings: 4
Calories: 255kcal
- 8 oz spaghetti gluten-free if needed, I used whole wheat pasta
- 1 onion julienned
- 4 cloves of garlic sliced
- 8 oz cherry tomatoes cut in halves
- 1 handful of fresh basil leaves
- 1-2 tablespoon extra virgin olive oil
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon red pepper flakes optional
- 2 and ¾ cups water or vegetable stock
Combine all the ingredients in a large skillet or frying pan. I used a 12-inch cast iron skillet (30 cm). If the only thing you have on hand is a large pot, just use it, or anything you normally use to cook spaghetti.
Bring to a boil and cook over medium-high heat for about 15 minutes or until the pasta is cooked, stirring frequently. If you use regular pasta, it will be ready in about 10 minutes.
Serve immediately or keep leftovers in the fridge in an airtight container for about 4-5 days.
- Nutritional info has been calculated by using 1 tablespoon of oil and water instead of vegetable stock.
Serving: 1serving | Calories: 255kcal | Carbohydrates: 48.6g | Protein: 9.5g | Fat: 4.4g | Saturated Fat: 0.7g | Sodium: 594mg | Fiber: 1.4g | Sugar: 2.5g