One-Pot Spaghetti with Roasted Tomato and Basil
A simple one-pot pasta dish featuring roasted cherry tomatoes and fresh basil, perfect for a flavorful weeknight dinner. This Italian-inspired pasta recipe (vegetarian), ready in about 30 minutes, pairs spaghetti, 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
- 3 tbsp olive oil
- 1 tsp, divided salt
- 1/2 tsp, divided black pepper
- 4 cloves, thinly sliced garlic cloves
- 4 cups vegetable broth
- 1/2 cup, torn fresh basil leaves
- 1/2 cup, grated parmesan cheese
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat your oven to 400°F. Toss 2 cups halved cherry tomatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 15 minutes until tomatoes are soft and slightly caramelized.
- Step 2: While tomatoes roast, heat 1 tbsp olive oil in a large pot over medium heat. Add 4 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant and lightly golden.
- Step 3: Add 12 oz dry spaghetti to the pot, then pour in 4 cups vegetable broth. Sprinkle in the remaining 1/2 tsp salt and 1/4 tsp black pepper. Bring to a boil, then reduce to a simmer and cook uncovered for 9-10 minutes, stirring occasionally, until pasta is al dente and liquid mostly absorbed.
- Step 4: Stir in the roasted cherry tomatoes along with 1/2 cup torn fresh basil leaves and 1/2 cup grated Parmesan cheese. Toss gently until the cheese melts and coats the pasta evenly. Serve warm.
Frequently asked questions
How long does One-Pot Spaghetti with Roasted Tomato and Basil 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 Roasted Tomato and Basil?
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 Roasted Tomato and Basil?
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 Roasted Tomato and Basil 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 Roasted Tomato and Basil 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.
