Description
A quick and comforting one-pan tomato pasta where spaghetti cooks directly in a rich tomato, pesto, and vegetable stock sauce for minimal cleanup and maximum flavor.
Ingredients
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
1 tsp salt
1/2 tsp freshly ground black pepper
200 g (7 oz) cherry tomatoes
75 g (3 oz) grated parmesan
Instructions
- Add spaghetti, tinned tomatoes, onion, garlic, olive oil, pesto, tomato puree, salt, pepper, and vegetable stock to a large saucepan.
- Cover with a lid and cook over medium heat for about 10 minutes, stirring occasionally, until the pasta is almost cooked.
- Add cherry tomatoes and continue cooking uncovered for another 3–4 minutes, until the pasta is tender and the tomatoes are softened.
- Sprinkle grated parmesan over the pasta and stir gently.
- Serve warm, topped with extra cheese or fresh basil if desired.
Notes
For a vegan version, use vegan cheese or omit the parmesan.
Add cooked chicken, prawns, or tofu for extra protein.
Spinach, mushrooms, or roasted peppers make great vegetarian add-ins.
Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
When reheating, add a splash of water or stock to loosen the sauce.
- Prep Time: 5 minutes
- Cook Time: 13 minutes
- Category: Main Course
- Method: One-Pan Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 10 mg
