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One-Pot Tomato Basil Pasta - Easy, Fresh, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 12 ounces dried spaghetti or linguine
  • 2 tablespoons extra-virgin olive oil, plus more for finishing
  • 4 cloves garlic, thinly sliced
  • 1 medium yellow onion, thinly sliced (optional but recommended)
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • 1 (28-ounce) can crushed tomatoes or whole peeled tomatoes, hand-crushed
  • 3 cups low-sodium vegetable broth or water (you may need a bit more)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon sugar or honey (optional, to balance acidity)
  • 1 cup cherry tomatoes, halved (optional for bursts of freshness)
  • 1 packed cup fresh basil leaves, torn
  • 1/2 cup grated Parmesan or Pecorino Romano, plus more for serving
  • Zest of 1 lemon (optional, for brightness)

Method
 

  1. Warm the oil and aromatics. In a large, wide pot or deep skillet, heat olive oil over medium. Add the sliced onion and a pinch of salt. Cook 3–4 minutes until softened. Stir in garlic and red pepper flakes and cook 30 seconds, just until fragrant.
  2. Build the base. Add crushed tomatoes, broth, salt, pepper, and sugar if using. Stir well and bring to a gentle simmer. Taste and adjust salt now—you want it well seasoned.
  3. Add the pasta. Lay the spaghetti in the pot. Use tongs to press and twist the strands so they’re mostly submerged. It’s fine if a few ends poke out—they’ll soften as you stir.
  4. Simmer and stir. Cook uncovered at a steady simmer, tossing with tongs every minute or two to prevent sticking. Add a splash of hot water if the liquid reduces too quickly. This usually takes 9–12 minutes, depending on your pasta.
  5. Check doneness and texture. When the pasta is al dente, the sauce should be silky and clinging. If it’s too thin, simmer 1–2 minutes more. If it’s too thick, add a small splash of water to loosen.
  6. Finish with freshness. Stir in cherry tomatoes (if using), most of the torn basil, and the cheese. Add lemon zest for brightness if you like. Drizzle with another teaspoon of olive oil for a glossy finish. Taste and adjust seasoning.
  7. Serve hot. Plate immediately with extra basil and more grated cheese. A few grinds of black pepper on top are perfect.