This one-pot meal is perfect for the beginner cook: Everything but the cheese goes into one skillet, and it all magically comes together. The tomato paste is here for a little flavor insurance, just in case your tomatoes aren’t at their best. Feel free to add an extra tablespoon when they’re out of season.
| Level: | Easy |
| Total: | 20 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 12 ounces spaghetti, broken in half
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon tomato paste
- 4 cloves garlic, thinly sliced
- 2 medium tomatoes, roughly chopped
- Handful fresh basil leaves, plus more for garnish
- Large pinch crushed red pepper
- Kosher salt
- 1/2 cup grated Parmesan, plus more for serving
Instructions
- Put the spaghetti, oil, tomato paste, garlic, tomatoes, basil, crushed red pepper and 1 teaspoon salt in a high-sided medium skillet. Add 5 cups water, and bring to a boil over medium-high heat. Continue to cook, stirring the spaghetti frequently to keep it from clumping, until it is al dente and the sauce has reduced and thickened, 6 to 8 minutes.
- Stir in the Parmesan (the sauce will thicken more), and season with salt if needed. Divide the spaghetti among 4 bowls, and garnish with more Parmesan and torn basil leaves.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 497 |
| Total Fat | 16 g |
| Saturated Fat | 4 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 19 g |
| Cholesterol | 13 mg |
| Sodium | 426 mg |
Reviews
Way back in the 1940’s my mother made a simple pot of spaghetti with sauteed bacon, a mess of sliced onions sauteed in the bacon fat until golden and her own canned tomatoes. She added cooked pasta to this. The Parm. cheese was added when everything was plated, hot and ready to eat. This was a “winter” sauce
Nope! Despite adding a lot more tomato paste, and an extra tomato- this tasted poorly.
This a great recipe and easy to make. I included recommendations. I put in the full 6 ounce of tomato paste, used 16 ounces of pasta, and used chicken broth instead of just water.
Really poor recipe beginner or otherwise
This was simple and really good, reading reviews is such a great help. Per reviews, used chicken broth full pound of pasta, olives, extra tomato, lots of basil and added about 1/2 ++ cup of sauce.
Nope
I loved this dish. I used linguini and added a little chicken bouillion and used about a cup of white wine as part of the liquid. I also added a teaspoon or so of sugar. I loved the creaminess of the finished product and kept thinking about the leftovers….wanting to go get one more bite! The sauce is cooked into the pasta so it is very flavorful. Yum!
I made this sauce with squash noodles, pretty good. Nice and fast, can’t wait until my tomatoes are ripe so I can use them instead of store bought. I don’t care for basil in a cooked sauce so I used rosemary, much better.
Made this for dinner tonight. One pot! Wahoo! Fresh tomato basil sauce – tomatoes and basil from our garden, yummo Summer flavors, no messy clean up and no hot kitchen.
Quick, easy, and absolutely delicious. My 18 mos old grandson loved it!
(Can be veganized if you use vegan parmesan)
Quick, easy, and absolutely delicious. My 18 mos old grandson loved it!
(Can be veganized if you use vegan parmesan)
Not good….
My noodles were mushy. Sauce is ok. I did add veggie broth to the water other comments said. My daughter says giving this two stars generous.
My noodles were mushy. Sauce is ok. I did add veggie broth to the water other comments said. My daughter says giving this two stars generous.