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One-Pot Pasta

A little bit of this. A little bit of that. Little to no mess. Little to no clean-up.

This One-Pot Pasta recipe is perfect for a weeknight dinner when it's your turn to do the dishes.


  • 3 Tablespoons Olive Oil

  • 1 medium Onion (sliced)

  • 3 cloves Garlic (minced)

  • 10 ounces Cherry Tomatoes (or 1 can of peeled tomatoes)

  • 2 sprigs Basil leaves

  • 4 cups Water

  • Salt

  • Black Pepper

  • 2 servings of Spaghetti (~8 ounces)

  • Crushed Red Pepper (if desired)

  • Pecorino Romano Cheese (for serving)


1. Cut the Cherry Tomatoes in half and thinly slice the Onions.

let's be Frank: I've made this a few times and substituteed the cherry tomatoes with canned peeled tomatoes. Works just as well and even easier - just remember to strain the liquid from the can.

2. In a deep saucepan, sauté Olive Oil, Onions and minced Garlic on a medium-high flame. Sauté the Onions until they're translucent and the Garlic until it's a light brown.

let's be Frank: As stated in other recipes, the purpose here is to really release the flavor of the garlic. If you burn the garlic, it's best to start over.

2. Add the Cherry Tomatoes and mix them into the pan along with the Basil until they're coated in the Olive Oil.

3. Add in the Water, Salt, Black Pepper and Spaghetti, which should lay flat across the pan.

let's be Frank: If your pan is smaller than the pasta length, don't panic. The pasta will naturally wilt and you'll be able to fit it in the pan fully after a minute or so.

4. Continue to boil the pan and stir frequently until the Spaghetti is cooked.

let's be Frank: Don't be afraid to add more water to fully cook the pasta, just don't add too much that it becomes a watery pasta dish. 

5. Once cooked, remove from the stove. Serve and top with Pecorino Romano Cheese and/or Red Pepper Flakes. Enjoy!

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