One-Pot Sun-Ripened Tomato Basil Pasta
A vibrant, restaurant-style pasta simmered with ripe tomatoes and fresh basil, ready in under 30 minutes with minimal cleanup. This Italian-inspired pasta recipe (vegetarian), ready in about 25 minutes, pairs spaghetti, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 tbsp olive oil
- 4 cloves, minced garlic
- 28 oz can crushed tomatoes
- 1/4 cup, chopped fresh basil
- 1/2 tsp red pepper flakes
- 1/2 cup vegetable broth
- 1/2 cup, grated Parmesan cheese
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant, stirring constantly to avoid browning.
- Step 2: Stir in 28 oz crushed tomatoes, 1/2 tsp red pepper flakes, and 1/2 cup vegetable broth. Bring to a gentle simmer, then add 12 oz spaghetti, stirring to submerge fully.
- Step 3: Cook uncovered for 12 minutes, stirring every 3 minutes, until pasta is al dente and sauce thickens to coat the back of a spoon.
- Step 4: Remove from heat. Stir in 1/4 cup chopped fresh basil and 1/2 cup grated Parmesan cheese until melted and fully incorporated.
