This Easy One Pot Pasta is the recipe that changed my weeknights. Everything, the dry spaghetti, the garlic, the cherry tomatoes, the broth and a swirl of cream, goes into one pot and simmers together until the pasta is tender and the liquid has thickened into a silky, glossy sauce that clings to every strand.
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There is no separate pot of boiling water, no colander, no sink full of dishes. The starch the pasta releases as it cooks is exactly what makes the sauce creamy, so the shortcut is also the secret. From the moment the pot hits the stove to the first twirl of your fork, you are looking at about 35 minutes.
I have made this dozens of times, and the version below is the one my family asks for by name. It is forgiving enough for a Tuesday and impressive enough to serve to guests with a glass of wine and a hunk of crusty bread.
Why You'll Love This Recipe
About the Ingredients
12 oz (340 g) dry spaghetti or linguine
Long pasta works best because it bends into the pot as it softens. If you only have penne or rigatoni, use them and add 3 to 4 extra minutes of simmering.
3 tablespoons olive oil
Regular olive oil is perfect here since it is used for sautéing, not finishing. Substitute avocado oil or a light vegetable oil if that is what you keep on hand.
1 medium yellow onion, thinly sliced (about 1 1/2 cups)
Yellow onion gives the sweetest, deepest base. A red onion works too but will tint the sauce slightly pink and taste a bit sharper.
6 garlic cloves, thinly sliced
Fresh cloves are non-negotiable for this sauce; the pre-minced jarred kind tastes flat. Look for firm, heavy heads with tight papery skins at the store.
1 pint (10 oz / 283 g) cherry or grape tomatoes, halved
Halving them helps them burst and sweeten faster. In winter, substitute one 14.5 oz can of diced tomatoes, drained, and add them with the broth.
4 cups (960 ml) low-sodium vegetable or chicken broth
Low-sodium lets you control the final seasoning. If you only have regular broth, skip the added salt in the recipe and taste before serving.
1/2 teaspoon red pepper flakes
This adds gentle warmth, not real heat. For a spicier pot, use 1 teaspoon, or leave it out entirely for kids.
1 teaspoon kosher salt, plus more to taste
Kosher salt is less salty by volume than table salt. If using fine table salt, start with 1/2 teaspoon and adjust at the end.
1/2 cup (120 ml) heavy cream
Heavy cream gives the silkiest finish. For a lighter version, use half-and-half or full-fat coconut milk, added at the very end off the heat.
3/4 cup (60 g) finely grated Parmesan, plus more for serving
Grate it fresh from a block; pre-shredded cheese is coated in starch and clumps. Pecorino Romano is a sharper, saltier substitute.
1/2 cup fresh basil leaves, torn, plus more for garnish
Tear rather than chop the basil so it does not bruise and turn dark. Flat-leaf parsley or baby spinach are good swaps.
Tips & Tricks
Keep It at a Gentle Simmer
A rolling boil makes the pasta stick and the sauce evaporate too fast. You want lazy bubbles across the surface, roughly 200 F (93 C), and a stir every couple of minutes.
Salt at the End, Not the Start
Broth and Parmesan both carry salt, so season fully only after the pasta is tender and the sauce has reduced. This is the single easiest way to avoid an over-salted pot.
Rescue a Dry Pot With Hot Water
If the liquid disappears before the pasta is done, add hot water 1/4 cup at a time. Cold water shocks the pasta and slows the cooking.
Finish Off the Heat
Add the cream and Parmesan with the burner off so the cheese melts smoothly instead of seizing into strings.
Pro Tips
Step-by-Step Instructions
1. Sauté the Aromatics
Heat the olive oil in a large Dutch oven or wide pot over medium heat, about 350 F (177 C), for 2 minutes until it shimmers. Add the onion and cook for 5 minutes, stirring occasionally, until soft and translucent, then add the garlic and red pepper flakes and cook 1 minute more until fragrant but not browned.
2. Bloom the Tomatoes
Add the halved cherry tomatoes and 1 teaspoon kosher salt. Cook for 4 to 5 minutes, stirring, until the skins wrinkle and the tomatoes release their juices and start to collapse, which builds the sweet base of the sauce.
3. Add Pasta and Broth
Break the spaghetti in half and lay it in the pot, then pour in the 4 cups of broth. Raise the heat to medium-high and bring to a gentle simmer, about 200 F (93 C), stirring to separate the strands.
4. Simmer Until Tender
Simmer uncovered for 12 to 14 minutes, stirring every 2 minutes, until the pasta is al dente, the liquid has reduced by about two-thirds, and the sauce looks glossy and slightly thickened. The pasta should still have a faint bite at the center.
5. Finish the Sauce
Turn off the heat and stir in the heavy cream and grated Parmesan until the sauce turns creamy and coats the back of a spoon. Taste and add salt and pepper as needed.
6. Toss With Basil and Serve
Fold in the torn basil, let the pot rest for 2 minutes so the sauce clings, then twirl into bowls and top with extra Parmesan and basil. Serve immediately while it is hot and glossy.
Delicious Variations
Spicy Arrabbiata One Pot
Double the red pepper flakes, swap the cream for 2 extra tablespoons of olive oil, and finish with chopped parsley for a bright, dairy-free pot.
Lemon Ricotta One Pot
Skip the cream and stir 1/2 cup whole-milk ricotta, the zest of 1 lemon and 1 tablespoon lemon juice into the hot pasta for a tangy, spring-like sauce.
Mushroom and Spinach One Pot
Sauté 8 oz sliced cremini mushrooms with the onion until golden brown, then add 3 cups baby spinach with the basil at the end.
How to Store Easy One Pot Pasta
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb sauce as it sits, so expect it to be thicker the next day.
Freezer
Freezing is not recommended because the cream sauce separates and the pasta turns mushy. If you must, freeze for up to 1 month and thaw overnight in the refrigerator.
Reheating
Reheat gently in a covered skillet or saucepan over medium-low heat, about 250 F (121 C), with a splash of broth or water, stirring until hot and creamy, about 5 minutes. Avoid the microwave, which makes the pasta rubbery.
Frequently Asked Questions
Q: Is one pot pasta healthy?
It is a balanced, moderate meal at roughly 285 calories per serving with 12 grams of protein, though the cream and Parmesan make it richer than a plain tomato pasta. For a lighter version, use half-and-half and add extra vegetables like spinach or zucchini.
Grab your biggest pot and make this Easy One Pot Pasta tonight; once you see how little cleanup there is, it will earn a permanent spot in your weeknight rotation. If you try it, leave a comment and tell me which variation you made.
Easy One Pot Pasta
Easy One Pot Pasta is a creamy 30-minute dinner with garlic, tomatoes and basil that cooks in a single pot for almost no cleanup.
🧂 Ingredients
- 12 oz (340 g) dry spaghetti or linguine
- 3 tablespoons olive oil
- 1 medium yellow onion, thinly sliced (about 1 1/2 cups)
- 6 garlic cloves, thinly sliced
- 1 pint (10 oz / 283 g) cherry or grape tomatoes, halved
- 4 cups (960 ml) low-sodium vegetable or chicken broth
- 1/2 teaspoon red pepper flakes
- 1 teaspoon kosher salt, plus more to taste
- 1/2 cup (120 ml) heavy cream
- 3/4 cup (60 g) finely grated Parmesan, plus more for serving
- 1/2 cup fresh basil leaves, torn, plus more for garnish
📋 Instructions
- 1Sauté the Aromatics — Heat the olive oil in a large Dutch oven or wide pot over medium heat, about 350 F (177 C), for 2 minutes until it shimmers. Add the onion and cook for 5 minutes, stirring occasionally, until soft and translucent, then add the garlic and red pepper flakes and cook 1 minute more until fragrant but not browned.
- 2Bloom the Tomatoes — Add the halved cherry tomatoes and 1 teaspoon kosher salt. Cook for 4 to 5 minutes, stirring, until the skins wrinkle and the tomatoes release their juices and start to collapse, which builds the sweet base of the sauce.
- 3Add Pasta and Broth — Break the spaghetti in half and lay it in the pot, then pour in the 4 cups of broth. Raise the heat to medium-high and bring to a gentle simmer, about 200 F (93 C), stirring to separate the strands.
- 4Simmer Until Tender — Simmer uncovered for 12 to 14 minutes, stirring every 2 minutes, until the pasta is al dente, the liquid has reduced by about two-thirds, and the sauce looks glossy and slightly thickened. The pasta should still have a faint bite at the center.
- 5Finish the Sauce — Turn off the heat and stir in the heavy cream and grated Parmesan until the sauce turns creamy and coats the back of a spoon. Taste and add salt and pepper as needed.
- 6Toss With Basil and Serve — Fold in the torn basil, let the pot rest for 2 minutes so the sauce clings, then twirl into bowls and top with extra Parmesan and basil. Serve immediately while it is hot and glossy.
