One-Pot Spaghetti with Garlic and Roasted Tomatoes
A simple one-pot pasta dish where spaghetti cooks with garlic, olive oil, and sweet roasted tomatoes, resulting in a comforting, flavorful meal. This italian-inspired pasta (vegetarian) ready in about 30 minutes pairs spaghetti, halved cherry tomatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz spaghetti
- 2 cups, halved cherry tomatoes
- 4 tbsp olive oil
- 5, thinly sliced garlic cloves
- 1/4 tsp red pepper flakes
- 4 cups vegetable broth
- 1/4 cup, chopped fresh basil leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup grated, optional parmesan cheese
Instructions
- Step 1: Preheat oven to 400°F. Toss 2 cups halved cherry tomatoes with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 15 minutes until tomatoes are soft and caramelized.
- Step 2: In a large pot, heat 2 tbsp olive oil over medium heat. Add 5 thinly sliced garlic cloves and 1/4 tsp red pepper flakes, sautéing for 1-2 minutes until fragrant but not browned.
- Step 3: Add 12 oz dry spaghetti to the pot along with 4 cups vegetable broth, 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to medium-low and simmer uncovered, stirring occasionally, for 10-12 minutes until pasta is al dente and liquid has mostly absorbed.
- Step 4: Stir in the roasted tomatoes and 1/4 cup chopped fresh basil, tossing gently to combine. Remove from heat and, if desired, sprinkle with 1/2 cup grated parmesan cheese before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Spaghetti with Garlic and Roasted Tomatoes take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Spaghetti with Garlic and Roasted Tomatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in One-Pot Spaghetti with Garlic and Roasted Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Spaghetti with Garlic and Roasted Tomatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pot Spaghetti with Garlic and Roasted Tomatoes vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
