One Pot Pasta with Tomato Sauce – Easy Stovetop Dinner Recipe
One Pot Pasta with Tomato Sauce is a simple stovetop pasta where the noodles cook right in a garlicky tomato sauce, so everything turns silky and flavorful. It’s a cozy, no-fuss dinner with minimal cleanup and big tomato-basil vibes.
Some nights you want real comfort food, but you don’t want a sink full of dishes to prove it. This is the kind of pasta you can make in one pan, stir a few times, and serve straight away.
The sauce builds fast with onion, garlic, and tomato paste, then the pasta cooks directly in that rich tomato base. The result is saucy, glossy pasta that tastes like it simmered longer than it did.
Table of contents
Why You’ll Love This Recipe
- One pot = less cleanup and less stress
- Pasta cooks in the sauce, so it turns extra flavorful
- Pantry staples you can keep on hand
- Easy to customize with veggies, spice, or protein
- Dinner-ready without needing a separate sauce pot
Ingredients
Candy base
For the sauce base
- 2 tbsp (30 ml) olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 tbsp (30 g) tomato paste
- 1 can (14 oz / 400 g) tomato sauce
Seasoning + liquid
- 1 1/2 cups (360 ml) water or vegetable stock
- 1 tsp dried oregano
- Salt, to taste
- Black pepper, to taste
- Fresh basil (for cooking + serving)
Finish
For the pasta + serving
- 8 oz (225 g) pasta (penne or any short pasta)
- Parmesan cheese, for serving
Ingredient Notes & Substitutions
Tomato sauce: Plain tomato sauce gives a smooth, classic texture. If you’re using crushed tomatoes, add an extra splash of water as needed.
Tomato paste: This deepens the flavor fast. If you skip it, the sauce will taste lighter.
Pasta shape: Short shapes work best (penne, rigatoni, ziti, rotini). If using a different shape, adjust cook time and add liquid if needed.
Water vs. stock: Stock adds extra savory flavor. Water keeps it simple and still tastes great.
Basil: Add some at the end for freshness, and save a few leaves for serving.
How to Make One Pot Pasta with Tomato Sauce
- Start the base. Heat the olive oil in a large deep skillet or pot over medium heat. Add the chopped onion and cook until softened, about 4–5 minutes.
- Build the tomato flavor. Stir in the garlic and tomato paste. Cook for about 30 seconds, just until fragrant, then add the tomato sauce and stir to combine.
- Add liquid + season. Pour in the water (or vegetable stock). Season with oregano, salt, and black pepper. Stir well and bring to a gentle simmer.
- Cook the pasta in the sauce. Add the pasta, stir, and keep it at a steady simmer. Cook until the pasta is tender and the sauce thickens, stirring occasionally so nothing sticks. If it looks too thick before the pasta is done, add a splash more water.
- Finish + serve. Turn off the heat. Stir in chopped fresh basil, then serve warm with Parmesan on top.
Expert Tips
- Use a wide, deep pan so the pasta has room to move and cook evenly.
- Stir a few times while the pasta cooks (especially in the first few minutes) to prevent sticking.
- Keep the simmer gentle; a hard boil can reduce the liquid too fast.
- If your pasta needs more time, add water in small splashes (2–4 tbsp at a time).
- Taste near the end and adjust salt—tomato sauces can vary a lot.
- Let it sit 2 minutes off the heat before serving; the sauce thickens slightly and clings better.
- For a deeper flavor, cook the tomato paste for a full minute before adding the sauce.
Storage & Freezing
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm on the stove or in the microwave with a splash of water to loosen the sauce.
- Freezer: Pasta can be frozen for up to 2 months, but the texture is best fresh. If you plan to freeze, slightly undercook the pasta and thaw overnight in the fridge before reheating.
- Thawing: Thaw in the fridge overnight, then reheat with a little water and stir until creamy again.
Variations
- Spicy tomato pasta: Add red pepper flakes while simmering.
- Veggie boost: Stir in spinach at the end or add diced bell peppers with the onion.
- Creamy tomato: Add 2–3 tbsp heavy cream at the end for a rosé-style sauce.
- Protein add-on: Add cooked chicken, shrimp, or chickpeas near the end to warm through.
- Cheesy finish: Stir in a handful of shredded mozzarella right before serving.
One Pot Pasta with Tomato Sauce
Ingredients
Equipment
Method
- Heat olive oil in a large deep skillet or pot over medium heat. Add chopped onion and cook until softened.
- Add garlic and tomato paste and stir briefly, then add tomato sauce and mix well.
- Pour in water (or vegetable stock). Season with oregano, salt, and pepper. Bring to a gentle simmer.
- Add pasta and cook at a steady simmer, stirring occasionally, until pasta is tender and sauce thickens. Add a splash more water if needed.
- Finish with basil and serve with Parmesan cheese
Nutrition
Notes
- Heat olive oil in a large deep skillet or pot over medium heat. Add chopped onion and cook until softened.
- Add garlic and tomato paste and stir briefly, then add tomato sauce and mix well.
- Pour in water (or vegetable stock). Season with oregano, salt, and pepper. Bring to a gentle simmer.
- Add pasta and cook at a steady simmer, stirring occasionally, until pasta is tender and sauce thickens. Add a splash more water if needed.
- Finish with basil and serve with Parmesan cheese
Tried this recipe?
Let us know how it was!FAQs
Yes. The sauce will be chunkier—add a little extra water if it gets too thick while the pasta cooks.
Short pasta like penne, rigatoni, rotini, or ziti cooks most evenly in one pot.
Stir a few times during cooking, especially right after adding the pasta, and keep the heat at a gentle simmer.
Absolutely. Vegetable stock adds extra savory flavor with no extra effort.
Add a splash of water (or stock), stir, and continue cooking until the pasta is tender.
Yes—use a larger pot and expect to add extra liquid as the pasta cooks. Stir more often to keep it from sticking.
Key Takeaways
- One Pot Pasta with Tomato Sauce offers a simple, cozy meal with minimal cleanup.
- The pasta cooks directly in a rich tomato sauce, ensuring extra flavor.
- This recipe is customizable with vegetables, spice, or protein to suit your taste.
- Store leftovers in the fridge for up to 4 days or freeze for 2 months, slightly undercooking the pasta if freezing.
- Variations include spicy tomato, creamy styles, or adding protein for a hearty twist.
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Estimated reading time: 7 minutes
