One-Pot Pasta

How to Make One-Pot Pasta

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1. Put the spaghetti, tomatoes, onion, garlic, oregano, salt, chilli flakes, olive oil and water in one wide pot, breaking the spaghetti in half if it does not fit.

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2. Bring to the boil over high heat, then reduce to a steady simmer.

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3. Cook for 9 to 10 minutes, stirring and turning the pasta with tongs every minute or so, until the pasta is almost tender and the liquid has reduced to a glossy sauce.

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4. Take the pot off the heat, stir in the basil and Parmesan for 1 minute, and let the sauce tighten.

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5. Serve at once with more Parmesan.

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Tips for Making One-Pot Pasta

• Stir often. There is little liquid and a lot of starch, and the pasta sticks to the base of the pot if it is left alone.
• Watch the water at the end. If the pasta is still firm and the pot is dry, add a splash more; if it is tender and soupy, cook for another minute uncovered.
• Use a wide pot with a heavy base. A wide surface lets the pasta lie in the liquid instead of standing out of it.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve with One-Pot Pasta

• A green salad
• Garlic bread
• Grilled sausages

Storing & Reheating One-Pot Pasta

Best eaten straight away, as the pasta keeps absorbing the sauce. Keeps in the fridge for up to 3 days, and is reheated in a pan with a splash of water.

One-Pot Pasta FAQ: Common Questions

One-Pot Pasta Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.