One-Pot Tomato and Basil Penne

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A simple, flavorful Italian pasta dish with fresh tomatoes and aromatic basil cooked in one pot for easy cleanup. This Italian pasta recipe (vegetarian), ready in about 30 minutes, pairs penne pasta, cherry tomatoes, and fresh basil leaves for a weeknight-friendly dinner. 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 "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.

Ingredients

• 12 oz penne pasta
• 2 cups cherry tomatoes, halved
• 1 cup fresh basil leaves, chopped
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 4 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup Parmesan cheese, grated

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Instructions

1. Step 1: In a large deep skillet or pot, heat 3 tbsp olive oil over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant, being careful not to brown the garlic.
2. Step 2: Add 2 cups halved cherry tomatoes and cook for 4 minutes, stirring occasionally, until they begin to soften and release juice.
3. Step 3: Pour in 4 cups vegetable broth along with 12 oz penne pasta, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to medium-low and simmer uncovered, stirring occasionally, for 12-14 minutes until pasta is tender and most liquid is absorbed.
4. Step 4: Remove from heat and stir in 1 cup chopped fresh basil leaves and 1/2 cup grated Parmesan cheese until everything is well combined and creamy. Serve immediately.