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A large skillet filled with one pan garlic and herb pasta, cherry tomatoes, and fresh basil.
Print Recipe

One Pan Garlic and Herb Pasta

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings
Calories: 450kcal

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.