Save to Pinterest Rainy Tuesday afternoons were made for recipes like this, when you want something warm and comforting but absolutely no extra dishes to wash. I stumbled across the one-pot pasta method completely by accident, running late between meetings and craving something homemade. Now it is my go-to when the kitchen counter is already cluttered with mail and random things.
My sister texted me at six last night, exhausted and hungry, and I talked her through this recipe over the phone. She called back twenty minutes later shocked that something so simple could taste so restaurant-worthy. That is the magic of letting pasta and broth do the work together.
Ingredients
- Rotini pasta (340 g): The curly shape catches the tomato sauce beautifully in every single bite
- Canned diced tomatoes (400 g): Use the ones with juices, they create the perfect simmering liquid as the pasta cooks
- Fresh baby spinach (100 g): Add it at the very end so it wilts just right without turning mushy
- Medium onion, finely chopped: Takes about four minutes to soften and becomes the sweet foundation
- Garlic (3 cloves), minced: One minute in the hot oil releases all its aromatic magic before anything else goes in
- Vegetable broth (900 ml): This is what cooks the pasta, so choose one you actually enjoy drinking
- Olive oil (2 tbsp): Creates that perfect base for sautéing the aromatics
- Dried oregano (1 tsp): Brings that classic Italian herb profile everyone recognizes
- Dried basil (1/2 tsp): Sweet and gentle, pairs beautifully with the tomatoes
- Crushed red pepper flakes (1/4 tsp, optional): Just a whisper of heat if you like things interesting
- Salt and black pepper: Taste at the end, the broth and cheese might bring enough salt already
- Grated Parmesan cheese (40 g, optional): Stirred in at the end, it creates the creamiest finish
Instructions
- Start your flavor base:
- Warm the olive oil in your large pot over medium heat, then add the chopped onion and let it soften for three to four minutes until translucent. Stir in the garlic and watch it become fragrant in just one minute, being careful not to let it brown.
- Build the simmering liquid:
- Pour in the diced tomatoes with all their juices, then add the vegetable broth, oregano, basil, red pepper flakes, salt, and pepper. Give everything a good stir and bring the mixture to a gentle boil.
- Add the pasta:
- Drop in the rotini and stir well to ensure every piece is submerged. Reduce the heat to medium-low and let it simmer uncovered, stirring occasionally so nothing sticks to the bottom.
- Cook to perfection:
- Let the pasta bubble away for ten to twelve minutes until it is al dente and most of the liquid has been absorbed into the noodles. The sauce should be thick and coating every curl of the rotini.
- Finish with fresh elements:
- Stir in the spinach and watch it wilt beautifully in one to two minutes. If you are using Parmesan, add it now and stir until melted and creamy throughout.
- Taste and serve:
- Taste a bite of pasta and adjust the seasoning if needed. Serve hot in shallow bowls with extra Parmesan sprinkled on top.
Save to Pinterest This recipe saved me during that week between moving apartments when my kitchen was half in boxes and half on the counter. My roommate and I ate it straight from the pot, standing up, and agreed it was better than any restaurant pasta we had ordered in months.
Making It Your Own
The beauty of one-pot pasta is how forgiving it is to substitutions and additions. I have added white beans for protein when serving it as a main, and nutritional yeast works surprisingly well instead of Parmesan for a dairy-free version.
Perfecting The Texture
Getting the right consistency comes down to watching the pot during those last few minutes of simmering. The difference between perfectly creamy and slightly stuck together is about two minutes of attention.
Serving Suggestions
A simple green salad with vinaigrette cuts through the richness beautifully, and crusty bread is practically mandatory for sopping up any remaining sauce. The recipe also welcomes a glass of light red wine if the evening calls for it.
- Let the pasta rest for five minutes before serving, the sauce thickens nicely
- Fresh basil leaves on top add a pop of color and brightness
- Leftovers reheat beautifully with a splash of water
Save to Pinterest There is something deeply satisfying about a meal that nourishes you and asks so little in return.
Common Recipe Questions
- → Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well. Thaw and squeeze out excess moisture before adding to prevent a watery dish. Add it in the final step just like fresh spinach.
- → What pasta shapes work best for this dish?
Rotini is ideal due to its shape, which holds sauce well. Penne, fusilli, or farfalle are excellent alternatives that will absorb the broth similarly.
- → How do I make this dish vegan?
Simply omit the Parmesan cheese or substitute it with nutritional yeast or vegan cheese. The dish is naturally vegan-friendly with these simple swaps.
- → Can I add protein to this dish?
Absolutely. Cooked chickpeas, white beans, or lentils add nutritional value and heartiness. Stir them in when you add the spinach for the last 1-2 minutes.
- → What's the best way to store leftovers?
Store cooled portions in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to restore creaminess.
- → How can I make this gluten-free?
Use certified gluten-free pasta instead of regular rotini. The cooking time and method remain the same, though you may need to reduce simmering time by 1-2 minutes.