One Pan Tomato Pasta Recipes

ONE-PAN PASTA

One-Pan Pasta image

It's one of our most popular recipes and for good reason. This is our original one-pot pasta recipe, inspired by a dish one of our food editors ate in Puglia, Italy. All the ingredients cook together in a straight-sided skillet, you don't even need to boil water first-and it's on the table in just 20 minutes.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 20m

Number Of Ingredients 10

Ingredients

12 ounces linguine
12 ounces cherry or grape tomatoes, halved or quartered if large
1 onion, thinly sliced (about 2 cups)
4 cloves garlic, thinly sliced
1/2 teaspoon red-pepper flakes
2 sprigs basil, plus torn leaves for garnish
2 tablespoons extra-virgin olive oil, plus more for serving
Coarse salt and freshly ground pepper
4 1/2 cups water
Freshly grated Parmesan cheese, for serving

Steps:

Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.

ONE-PAN FETA PASTA WITH CHERRY TOMATOES

One-Pan Feta Pasta With Cherry Tomatoes image

In 2018, the Finnish blogger Jenni Hayrinen posted a recipe for baked feta pasta. The dish became a full-on TikTok sensation, popular to the point that supermarkets were selling out of feta. This version streamlines her recipe. Instead of cooking the pasta separately, it's added to the casserole dish with the baked feta and tomatoes, turning it into a cozy one-pan meal. (Also note that you'll need an electric kettle to boil the water. So maybe it's more like a one-and-a-half-pan meal.) Don't think of this as a pasta dish in an Italian, al-dente sense. It's more like a creamy casserole along the lines of mac and cheese. In any case, it's comforting and supremely easy.

Provided by Melissa Clark

Categories dinner, weekday, pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 pints cherry tomatoes
5 garlic cloves, peeled and left whole
5 thyme sprigs
2 rosemary sprigs
1 1/2 teaspoons kosher salt
1/2 cup extra-virgin olive oil, plus more for serving
8 ounces feta
1/2 teaspoon black pepper, plus more for serving
Pinch of red-pepper flakes
12 ounces short pasta, such as farfalle, campanelle, rotini or cavatappi
3 cups boiling water
1 cup torn basil leaves
Flaky sea salt, for serving

Steps:

Heat oven to 400 degrees. In a shallow 2-quart casserole or gratin dish, or an 11-by-7-inch baking dish, combine tomatoes, garlic, thyme, rosemary and 3/4 teaspoon salt. Toss with 1/4 cup of the olive oil to coat. Place the feta in the middle of the dish, and top with the remaining 1/4 cup olive oil. Sprinkle the black pepper and red-pepper flakes over everything. Bake for about 40 minutes, until the garlic has softened and the tomatoes have burst their skins.
Add the pasta to the pan in an even layer and sprinkle with remaining 3/4 teaspoon salt. Pour the boiling water on top. Using a wooden spoon or spatula, carefully submerge pasta. Cover tightly with foil and bake until pasta is al dente, 17 to 19 minutes. Remove from oven and let the pasta stand, covered, for 5 to 10 minutes to absorb the excess liquid.
Stir in basil until everything is well incorporated, and the tomatoes and cheese create a creamy sauce. When serving, top with more black pepper, oil and flaky sea salt.

ONE-POT SPAGHETTI WITH CHERRY TOMATOES AND KALE

One-Pot Spaghetti With Cherry Tomatoes and Kale image

In this simple recipe, raw pasta and cherry tomatoes are simmered together in a single pan, cooking the pasta and forming a thick, starchy sauce at the same time. The efficient technique is internet famous, but this is the British cookbook author Anna Jones's vegetarian take on the phenomenon, adapted from her book "A Modern Way to Cook." The technique is easy to master and endlessly adaptable: When you add the kale, you could also toss in a couple of anchovies and a generous pinch of red-pepper flakes. When you season and top with cheese, you could add a pile of fresh chopped herbs, like mint, basil or oregano.

Provided by Tejal Rao

Categories easy, quick, weekday, weeknight, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 pound spaghetti
1 pound cherry tomatoes, halved (about 2 pints)
2 lemons, zested
1/4 cup plus 3 tablespoons olive oil
2 teaspoons kosher salt, plus more to taste
1 bunch kale or spinach, leaves only, washed and chopped
Black pepper
Parmesan, for serving

Steps:

Bring just over a quart of water to a boil. Meanwhile, place spaghetti, tomatoes, lemon zest, oil and 2 teaspoons kosher salt in a large, dry, shallow pan. (The pan should be large enough that the dry spaghetti can lie flat.)
Carefully add the boiling water to the pan with the spaghetti. Cover pan, and bring up to a boil. Remove lid and simmer for about 6 minutes, using tongs to move the spaghetti around now and then so it doesn't stick. Add kale or spinach and continue cooking until remaining liquid has reduced to a sauce and the pasta is cooked through. Taste, season with salt and pepper, and top with Parmesan.

Nutrition Facts : @context http, Calories 697, UnsaturatedFat 21 grams, Carbohydrate 99 grams, Fat 26 grams, Fiber 9 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 913 milligrams, Sugar 9 grams

EASY ONE-POT PASTA

Easy One-Pot Pasta image

Looking for quick and easy? This 1-pot pasta and tomato-basil sauce dinner is ready in about 20 minutes.

Provided by RAGÚ®

Categories Trusted Brands: Recipes and Tips Ragu®

Time 21m

Yield 4

Number Of Ingredients 4

Ingredients

1 (23 ounce) jar RAGU® Homestyle Thick & Hearty Tomato & Basil Sauce
2 cups water
1 (8 ounce) package spaghetti
1 tablespoon Shredded mozzarella cheese, ricotta cheese, or grated Parmesan cheese

Steps:

Bring sauce and water to a boil over high heat in 3-quart saucepan. Reduce heat to low, then add uncooked spaghetti. Simmer, stirring frequently, 16 minutes or until spaghetti is tender. Serve, if desired, with shredded Mozzarella cheese, Ricotta cheese or grated Parmesan cheese.

Nutrition Facts : Calories 326.9 calories, Carbohydrate 61 g, Cholesterol 1.1 mg, Fat 4.3 g, Fiber 5.6 g, Protein 11.6 g, SaturatedFat 0.3 g, Sodium 603.7 mg, Sugar 1.5 g

ONE-PAN SPAGHETTI

One-pan spaghetti image

Save on washing up with this easy and quick one-pan spaghetti dish with meatballs and a tomato sauce. It's both healthy and low in calories

Provided by Liberty Mendez

Categories Dinner

Time 35m

Number Of Ingredients 8

Ingredients

1 tbsp rapeseed oil
12 meatballs (300g)
1 onion, finely chopped
3 garlic cloves, finely chopped
2 tbsp ketchup
2 x 400g cans chopped tomatoes
1 large bunch of basil, finely chopped, plus a few whole leaves
225g dried spaghetti

Steps:

Heat the oil in a deep, wide frying pan or casserole dish over a medium-high heat. Tip in the meatballs and cook for 5 mins, turning until browned all over. Add the onion and garlic, and fry for 8 more mins until softened.
Add the ketchup, chopped tomatoes, chopped basil and 400ml water to the pan and bring to the boil. Add the spaghetti and cook for 10-12 mins, stirring occasionally. When the pasta is cooked and the sauce has reduced, season and sprinkle with the basil leaves to serve.

Nutrition Facts : Calories 477 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 0.7 milligram of sodium

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