Servings: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients
- 8 oz pasta (spaghetti, penne, fusilli—whatever shape you like)
- 2 cups cherry tomatoes, halved (or canned diced tomatoes, if you’re feeling lazy)
- 4 cloves garlic, minced (more garlic, more love)
- 4 cups vegetable or chicken broth (enough liquid for pasta magic to happen)
- 1 tbsp olive oil
- 1 tsp dried oregano (or Italian seasoning, because why not)
- 1 tsp red pepper flakes (optional, for that extra “wow” factor)
- Salt and pepper to taste
- Fresh basil or parsley, chopped (for garnish, because presentation matters)
- Grated Parmesan cheese (optional, but you’ll want it)
Instructions
- Heat the Oil and Garlic:
- In a large pot or deep skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until it’s fragrant. Don’t let it burn—garlic smells good, but burnt garlic is a tragedy.
- Add the Tomatoes:
- Toss in the cherry tomatoes (or canned ones) and cook for 2–3 minutes, just until they soften up and start to break down a little. This is your tomato moment—let the juices flow!
- Combine the Pasta and Broth:
- Add the pasta to the pot, and then pour in the broth. Make sure the pasta is mostly covered in the liquid. Stir everything together, throw in the oregano, and add salt and pepper to taste.
- Cook the Pasta:
- Bring the mixture to a simmer, then reduce the heat to medium-low. Cover the pot and cook, stirring occasionally, for about 10–12 minutes, or until the pasta is tender and most of the liquid has absorbed. Stir halfway through to prevent any sticking drama.
- Finish It Off:
- Once the pasta is cooked and the sauce has thickened to your liking, taste it and adjust the seasoning if needed. If you want a little extra flavor, sprinkle in some red pepper flakes—totally optional, but totally worth it.
- Garnish and Serve:
- Top with fresh basil or parsley, and finish with a sprinkle of Parmesan cheese. Serve hot and watch the empty plates magically appear.
Do’s and Don’ts
DO:
- Stir occasionally to prevent pasta from sticking together.
- Add a little extra broth if the pasta is looking too dry. Pasta needs its liquid love.
- Taste as you go—you’re the chef, after all.
DON’T:
- Overcook the pasta—nothing worse than mushy noodles.
- Use too much broth—just enough to cook the pasta and create a saucy goodness, not a soup.
- Skip the Parmesan. Seriously, it’s the cherry on top.
Variations:
- Creamy One-Pot Pasta: Stir in a splash of cream or cream cheese for a richer, creamier sauce.
- Vegetable Version: Add spinach, zucchini, or bell peppers for extra color and nutrients.
- Meat Lover’s: Toss in some cooked sausage or ground beef for a heartier meal.
One-Pot Pasta is the epitome of simplicity and flavor—minimal effort, maximum taste, and only one pot to clean. Dinner doesn’t have to be complicated, but it can sure be delicious. 🍝✨
