Why You’ll Love This Recipe

I love how this recipe combines simplicity with incredible flavor. There’s no need for separate pans or complicated steps — everything goes straight into one pot. The pasta absorbs all the seasonings, creating a creamy, delicious sauce without any effort. It’s perfect for busy weeknights, and I can always tweak it with extra veggies or proteins depending on what I have in the fridge.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

350 g (12 oz) Spaghetti
400 g (14.5 oz) Tinned tomatoes
1 Large onion, Sliced
4 Cloves Garlic, Peeled and sliced
2 tbsp Olive oil
4 tbsp Pesto
3 tbsp Tomato puree
1 litre (4.25 cups) Vegetable stock, I use Marigold powder
1 tsp Salt
1/2 tsp Freshly ground black pepper
200 g (7 oz) Cherry tomatoes
75 g (3 oz) Grated parmesan

Directions

I start by adding the spaghetti, tinned tomatoes, onion, garlic, olive oil, pesto, salt, pepper, and vegetable stock into a large saucepan. Then I cover it with a lid and cook it over medium heat for about 10 minutes until the pasta is almost done. After that, I stir in the cherry tomatoes and let it cook for another 3 to 4 minutes, just until the pasta is perfectly tender and the cherry tomatoes are softened. Finally, I sprinkle the grated parmesan on top and serve it warm.

Servings and Timing

This recipe serves 4 people and takes about 18 minutes in total — 5 minutes of prep time and 13 minutes of cooking time. It’s the perfect speedy dinner when I want something hearty and delicious without spending much time in the kitchen.

Variations

When I want to keep it vegetarian, I throw in spinach, mushrooms, or roasted red peppers. For a creamy twist, I stir in a splash of cream or a dollop of mascarpone at the end. Wholewheat or gluten-free pasta also works well, and changing up the pesto (like using sun-dried tomato or basil) gives a lovely new flavor each time.

Storage/Reheating

If I have leftovers, I let them cool completely before storing them in an airtight container in the fridge. They keep well for up to 3 days. When reheating, I add a splash of water or stock to loosen the sauce and warm it gently on the stove or in the microwave. I avoid overcooking so the pasta doesn’t become too soft.

FAQs

How can I make this dish vegan?

I simply skip the parmesan or replace it with a vegan cheese alternative.

Can I use another type of pasta?

Yes, I can use penne, fusilli, or linguine, though I might need to adjust the cooking time slightly.

Can I use chicken stock instead of vegetable stock?

Absolutely. Chicken stock adds a deeper flavor if I’m not keeping it vegetarian.

What kind of pesto works best?

I usually use classic basil pesto, but red or sun-dried tomato pesto also works beautifully.

Can I make this ahead of time?

I can prepare it ahead and store it in the fridge, then reheat it gently before serving.

How do I stop the pasta from sticking together?

I make sure there’s enough liquid in the pan and give it a stir occasionally while cooking.

Can I add cream to make it richer?

Yes, a splash of cream or a spoonful of mascarpone at the end makes it extra creamy.

What’s the best way to get the sauce thick and rich?

Letting it simmer uncovered for the last few minutes helps the sauce reduce and thicken naturally.

Can I freeze this pasta?

Yes, I can freeze it for up to 2 months. I thaw it overnight in the fridge and reheat it with a bit of stock or water.

Can I add vegetables to this dish?

Definitely. I often add spinach, mushrooms, or bell peppers for extra nutrition and color.

Conclusion

This one pan Tomato Pasta is one of my favorite easy dinners because it’s simple, comforting, and endlessly customizable. I love how everything comes together in one pot, saving me both time and dishes. Whether I serve it as-is or dress it up with extras, it always turns out flavorful and satisfying every single time.