One-Pan Pasta That Makes Its Own Sauce (No Boiling Required)
When I want pasta but I don’t want dishes, this is the move: one pan, dry pasta, tomatoes, garlic, and enough liquid to cook everything down into a glossy, clingy sauce. It feels like a trick the first time you make it—no separate pot, no draining, no watery sauce. Just noodles that taste like they were simmered with intention.
The secret is letting the pasta cook directly in the sauce base. As it simmers, the starch releases into the liquid and thickens it naturally, so the sauce clings to every strand. It’s cozy and bright at the same time, and once you master the method, you can take it in a dozen directions.
Why I Love This Recipe
- One pan = real weeknight peace. You’ll wash one skillet and be done.
- Sauce happens automatically. Pasta starch does the heavy lifting.
- Flexible and forgiving. Swap herbs, add greens, toss in protein—still great.
- Fast dinner energy. Usually on the table in about 20 minutes.
Ingredients
Base One-Pan Pasta
- 12 oz spaghetti or linguine (or any long pasta)
- 1 pint cherry or grape tomatoes, halved
- 1 small onion or 2 shallots, thinly sliced
- 3–4 garlic cloves, thinly sliced
- 2 tbsp olive oil (plus extra to finish)
- 3 1/2 to 4 cups water or low-sodium broth
- 1 tsp kosher salt (use less if broth is salty)
- 1/2 tsp crushed red pepper flakes (optional)
- Freshly cracked black pepper
- 1/2 cup grated Parmesan (optional but excellent)
- 1 big handful fresh basil, torn (or substitute parsley)
Optional add-ins
- 2 cups baby spinach or arugula
- Cooked chicken, shrimp, or white beans
- Lemon zest for finishing
Swaps and Notes
- Short pasta works too. Penne, rotini, or shells cook fine—just stir more often.
- Water vs broth: Water makes the tomato flavor pop; broth adds savoriness.
- Tomato options: Cherry tomatoes are ideal for sweetness. If using canned diced tomatoes, start with about 1 1/2 cups and reduce added salt.
- Want it creamier? Stir in a tablespoon of butter at the end, or add a splash of cream with the cheese.
How to Make One-Pan Pasta (Step-by-Step)
- Build the pan.
In a large deep skillet or wide sauté pan, add the dry pasta, tomatoes, onion/shallot, garlic, olive oil, salt, pepper, and red pepper flakes (if using). Spread it out so the pasta is mostly flat. - Add liquid and bring to a boil.
Pour in 3 1/2 cups water or broth. Turn the heat to high and bring it to a boil. Use tongs to nudge the pasta so it softens and slips under the liquid as it starts cooking. - Simmer and stir (this is the key).
Reduce heat to a strong simmer and cook for 9–12 minutes, stirring and tossing frequently with tongs. The stirring prevents sticking and helps the liquid emulsify into a sauce. - Adjust the liquid.
- If the pan looks dry and the pasta isn’t tender yet, add water 1/4 cup at a time.
- If it looks too soupy when the pasta is done, simmer 1–2 minutes longer while tossing.
- Finish like you mean it.
Turn off the heat. Add basil and toss. Add Parmesan if using, plus a drizzle of olive oil and extra black pepper. Taste and salt as needed.
Tips for Success
- Use a wide pan: More surface area = more even cooking and better reduction.
- Stir early and often: Especially in the first 5 minutes when pasta wants to cling.
- Don’t panic about the liquid: It always looks like “too much” before it becomes sauce.
- Finish with freshness: Basil, lemon zest, and olive oil at the end make it taste alive.
Serving Suggestions and Pairings
This pasta is weeknight-perfect solo, but it also shines as part of an easy “mix and match” spread:
- Serve it with something bright and sippable like This Blueberry Lemonade Is My Favorite Refreshing Drink for Sunny Days.
- If you’re feeding a crowd and want a second “fast hands-off” option, add These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast to the table.
- Planning an Italian comfort-food week? Put this next to Classic Spaghetti Recipe with Homemade Sauce for a fun “quick vs classic” dinner rotation.
Nutritional Information (Per Serving)
(Estimated for 4 servings, without extra protein add-ins.)
- Calories: ~400–450
- Protein: ~12–15g
- Carbs: ~60–70g
- Fat: ~10–14g
- Fiber: ~4–6g
- Sodium: varies by broth/cheese
Storage and Leftovers
- Refrigerate: Store in an airtight container for 3–4 days.
- Reheat: Warm in a skillet with a splash of water or broth, tossing until silky again.
- Make leftovers better: Add a fresh hit of basil or a squeeze of lemon after reheating.
More Recipes You’ll Love
If you’re into low-effort dinners and high-reward comfort food, keep these queued up:
- This Instant Pot Lasagna Is My Favorite Way to Make Comfort Food Fast
- This Walking Taco Bar Is My Favorite No Fuss Way to Feed a Crowd
- These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast
Final Thoughts
This one-pan pasta is the dinner I make when I want something that tastes like comfort food but behaves like a shortcut. It’s saucy, bright, and endlessly customizable—and once you’ve made it once, you’ll start improvising it without even thinking.
If you try it, drop a comment with your favorite add-in (spinach? shrimp? lemon zest? extra garlic?). And if you want more recipes like this, follow along—I’ve got plenty more “one-pan, no-drain, still delicious” ideas coming.
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