One-Pot Tomato Pasta with Fresh Parmesan

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A simple, satisfying pasta dish with sun-ripened tomatoes and a touch of cheese, ready in under 30 minutes. This pasta-inspired one pot ready in about 30 minutes pairs spaghetti, olive oil, medium onion 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 tbsp olive oil
• 1 medium onion
• 3 cloves garlic
• 2 cups crushed tomatoes
• 1/2 cup vegetable broth
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 cup freshly grated Parmesan cheese

Instructions

1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium onion, diced, and cook for 3 minutes until softened, then add 3 cloves garlic, minced, and cook for 1 minute until fragrant.
3. Step 3: Stir in 2 cups crushed tomatoes, 1/2 cup vegetable broth, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp pepper; simmer for 5 minutes until slightly thickened.
4. Step 4: Add the drained spaghetti to the skillet, then toss with 1/2 cup reserved pasta water until the sauce coats the pasta evenly.
5. Step 5: Remove from heat, stir in 1/4 cup freshly grated Parmesan cheese, and serve immediately.