One-Pot Sun-Ripened Tomato Basil Pasta

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, restaurant-style pasta simmered with ripe tomatoes and fresh basil, ready in under 30 minutes with minimal cleanup. This Italian pasta recipe (vegetarian), ready in about 25 minutes, pairs spaghetti, olive oil, and garlic for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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.

Prep: 10 min Cook: 15 min Serves 4 Italian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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