Lunch
One Pot Pasta
Dry pasta simmered directly in water with canned tomatoes, garlic, and aromatics until tender and creamy, with no draining required. A weeknight staple that's faster, easier, and leaves fewer dishes than traditional pasta and sauce.
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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One Pot Pasta — common questions
Can I make one pot pasta ahead and freeze it?
Yes, cool completely and freeze in airtight containers for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop over low heat, stirring often and adding a splash of water to loosen the sauce if needed.
What if my pasta comes out mushy?
Check your pasta's cooking time on the box and start checking at the lower end—most pastas are done in 9–12 minutes, not the full box time. Stir more frequently and stop cooking as soon as the pasta is tender but still slightly firm to the bite.
Can I add vegetables or meat to this?
Yes. Dice zucchini, bell peppers, or spinach and add them with the onions; they will cook in the tomato liquid. For meat, brown 8 oz ground beef or Italian sausage with the onions before adding garlic, then proceed as written.
What if there's too much liquid left when the pasta is done?
Increase the heat to medium-high and cook uncovered, stirring constantly, for 2–3 minutes until the sauce reduces to a light coating around the pasta. Do not let it cook dry.
What should I serve with one pot pasta?
A simple green salad with lemon vinaigrette, garlic bread, or a side of roasted vegetables. The dish is complete on its own.
How do I store and reheat leftovers?
Keep in an airtight container in the fridge for up to 4 days. Reheat on the stovetop over low heat, stirring gently and adding water or broth a tablespoon at a time to loosen the sauce. Microwave is not recommended as it can dry out the pasta.
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