One Pot Pasta (The Best Recipe!)
One of the best pasta recipes that takes 20 minutes to make in one pan. Throw all the ingredients in a pot or pan and dinner is ready for the entire family!
Servings: 4 people
Ingredients
- 2 tablespoons olive oil
- 1 cup onion chopped
- 6 cloves garlic minced
- 14 oz. fresh tomatoes diced
- 2 cups chicken broth
- 1 tablespoon chopped Italian basil
- 8 oz. spaghetti
- 1/4 teaspoon salt or to taste
- 1/4 cup shredded Parmesan cheese
- 1 tablespoon chopped Italian parsley
Instructions
- Heat oil in a wide skillet, pan, or pot over medium heat. Add the onion and garlic, and sauté for 3 minutes or until they start to brown. Add the tomatoes, chicken broth, Italian basil, and spaghetti.
- Press the spaghetti with a spatula to submerge the pasta in the liquid. If your skillet, pan, or pot is not wide enough, break the spaghetti in half before cooking. Cover with the lid and reduce the heat to medium-low. Cook for 8 minutes or until the pasta is al dente. If the pasta is not fully cooked after 8 minutes, add a little more chicken broth, cover, and cook for an additional 1 to 2 minutes.
- Uncover the lid, add salt, and turn off the heat. Top the pasta with Parmesan cheese and parsley. Serve immediately.
Video
Notes
For the best result, please follow the cooking tips below:
- You can use a pot, pan or skillet for this recipe. I recommend a non-stick pot, pan or skillet to avoid the dry spaghetti from sticking to the bottom of the cookware.
- If you use a stainless steel cookware, remember to use the spatula to flip up the spaghetti so they don’t stick to the bottom.
- Add more chicken broth if the sauce dries up and the spaghetti is not fully cooked.
- For tomatoes, I recommend Campari tomatoes as they are juicier, sweeter and less acidic, making the Campari’s a top choice for this recipe.
Nutrition
Serving: 1g | Calories: 223kcal | Carbohydrates: 29g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 6mg | Sodium: 690mg | Fiber: 3g | Sugar: 7g