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One-Pot Tomato Basil Pasta

Emily Carter
A herby, tomato-loaded, ridiculously easy pasta made in one pot. Fresh basil and garlic do the heavy lifting, you just stir and slay.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 servings
Calories 390 kcal

Ingredients
  

  • 250 g spaghetti or linguine
  • 2 ½ cups water or vegetable broth
  • 1 tbsp olive oil
  • 3 cloves garlic minced
  • 1 cup cherry tomatoes halved
  • ½ onion thinly sliced
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tsp dried oregano
  • ½ tsp chili flakes optional but highly recommended
  • ½ cup fresh basil chopped
  • 2 tbsp nutritional yeast optional, but chef’s kiss

Instructions
 

  • Dump pasta, garlic, tomatoes, onion, and seasoning into a large pot like you're starring in your own cooking show.
  • Pour in water or broth. Bring to a boil while stirring occasionally so nothing sticks or misbehaves.
  • Lower heat and simmer uncovered for 10–12 minutes until pasta softens and liquid thickens into a glorious sauce.
  • Toss in basil and nutritional yeast. Stir like you mean it. Taste and adjust salt, spice, and sass.
  • Serve hot, ideally in a bowl but no shame in eating straight from the pot. You’ve earned it.

Notes

🧾 Nutritional Values (Per Serving)

  • Calories: 390
  • Total Fat: 8g
  • Saturated Fat: 1g
  • Carbohydrates: 68g
  • Fiber: 6g
  • Protein: 11g

💊 Vitamins and Minerals (Per Serving)

  • Vitamin C: 45%
  • Iron: 17%
  • Vitamin K: 33%
  • Folate: 22%
  • Magnesium: 19%

💡 Extra Tips & Flavor Boosts

  • Use veggie broth instead of water for next-level flavor with zero extra effort.
  • Add sun-dried tomatoes for bougie vibes and tang.
  • Craving creaminess? Stir in a splash of oat cream at the end.
  • Top with fresh basil leaves and a pinch of red pepper flakes—presentation matters, even when it’s just you.
  • Store leftovers like the organized woman you pretend to be—but honestly, there won’t be any.