It’s 6pm, you’re tired, and everyone’s hungry. You need a meal that is fast and filling without a sink full of dishes. This one pan pasta is your new secret weapon for those hectic evenings.
This recipe delivers a fresh, herb-filled dinner with almost zero effort. It is perfect for a bright spring evening when you want something light yet satisfying. Your family will love the tender linguine and the burst of sweet cherry tomatoes.
Why This Recipe Is a Winner
This recipe is a winner because it saves you precious time. You do not even have to boil a separate pot of water. Everything cooks together in one large skillet in under 30 minutes.
The starch from the pasta creates a creamy, glossy sauce naturally. It is a fantastic option for a quick weeknight dinner or a simple weekend lunch. You get maximum flavor with minimal cleanup every single time.
Simple Cooking Steps
You will love how easy this method is to follow. Just place your dry pasta and aromatics into a pan and add broth. Let it simmer until the pasta is perfectly tender and the sauce thickens. Even a beginner cook can master this meal on the first try.
Simple Ingredients
Most of these items are likely already in your kitchen pantry or fridge.
- 12 ounces dry linguine pasta
- 4 cloves garlic, thinly sliced
- 1 medium yellow onion, thinly sliced
- 2 cups cherry tomatoes, halved
- 4 cups vegetable broth
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 cup fresh basil leaves, chiffonade
- 1/2 cup freshly grated Parmesan cheese
Step-by-Step
- Place the dry pasta, garlic, onion, tomatoes, olive oil, oregano, red pepper flakes, salt, and pepper into a large straight-sided skillet.
- Pour the vegetable broth over the ingredients.
- Bring the mixture to a boil over high heat.
- Reduce heat to medium-high and simmer for 10 to 12 minutes, using tongs to frequently stir and turn the pasta to ensure even hydration and starch release.
- Cook until the pasta is al dente and the liquid has reduced into a thick, emulsified sauce.
- Remove the skillet from heat.
- Fold in the fresh basil and Parmesan cheese until the cheese is melted and the sauce is glossy.
- Adjust seasoning with salt and pepper to taste before serving.
Best Ways to Enjoy It
Serve this warm in big, shallow bowls for a cozy feel. It pairs perfectly with a crisp green salad and a light vinaigrette. You can also add some warm, crusty bread to soak up the sauce. This is a great kid-approved meal that feels special enough for guests.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. To reheat, add a small splash of water or broth to the pan. Heat it over medium heat until the sauce is creamy again. Avoid the microwave if you want to keep the best texture.
Tips for Best Results
- Don’t skip the frequent stirring to release the pasta starch.
- Avoid using a pot that is too small; a wide skillet works best.
- Swap the vegetable broth for chicken broth if you prefer a deeper flavor.
- Prep your garlic and onions ahead of time to save minutes at dinner.
- Add a handful of fresh summer peas for a seasonal pop of color.
- Finish with a drizzle of high-quality olive oil to elevate the dish.
- Make sure the broth is boiling before you start your timer.
Ways to Switch It Up
- Use gluten-free pasta to make this dish wheat-free for your guests.
- Add a squeeze of fresh lemon juice for a bright, citrusy finish.
- Stir in cooked shrimp or chicken at the end for extra protein.
- Swap Parmesan for nutritional yeast for a completely vegan dinner.
Common Questions
Can I use different pasta shapes?
Yes, you can use spaghetti or fettuccine in this recipe. Just keep an eye on the cooking time as it may vary. Thicker noodles might need a minute or two longer to soften.
Will the pasta get mushy?
The pasta stays perfectly al dente if you follow the timing. Stirring frequently helps the noodles cook evenly without sticking. Remove it from the heat as soon as the sauce looks glossy.
Can I use water instead of broth?
You can use water, but broth adds much more depth to the sauce. If you use water, be sure to season with extra salt. Adding a bouillon cube is another easy way to boost the flavor.
I hope this simple one pan pasta brings some ease to your busy spring evenings. It is such a joy to serve a fresh meal with so little cleanup. Enjoy every bite and happy cooking!
— Alex
Ingredients
- 12 ounces dry linguine pasta
- 4 cloves garlic , thinly sliced
- 1 medium yellow onion, thinly sliced
- 2 cups cherry tomatoes, halved
- 4 cups vegetable broth
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 cup fresh basil leaves, chiffonade
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Place the dry pasta, garlic, onion, tomatoes, olive oil, oregano, red pepper flakes, salt, and pepper into a large straight-sided skillet.
- Pour the vegetable broth over the ingredients.
- Bring the mixture to a boil over high heat.
- Reduce heat to medium-high and simmer for 10 to 12 minutes, using tongs to frequently stir and turn the pasta to ensure even hydration and starch release.
- Cook until the pasta is al dente and the liquid has reduced into a thick, emulsified sauce.
- Remove the skillet from heat.
- Fold in the fresh basil and Parmesan cheese until the cheese is melted and the sauce is glossy.
- Adjust seasoning with salt and pepper to taste before serving.
