One-Pot Spaghetti with Cherry Tomatoes

Name: One-Pot Spaghetti with Cherry Tomatoes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 3 tbsp extra virgin olive oil, plus more for finishing; 1/2 medium red onion, finely chopped; 3 plum tomatoes, diced; 1 pint cherry tomatoes, halved; salt, to taste; 1/4 cup fresh basil leaves, torn, divided; 2-3 cups water, or as needed; 8 oz spaghetti

This one-pot spaghetti cooks pasta directly in a fresh cherry tomato and basil sauce, eliminating the need for separate boiling water. The pasta absorbs flavor as it cooks, resulting in a simple, cohesive dish ready in under 30 minutes.

🌍Italian 🏷️One-pot pasta 🏷️Spaghetti 🏷️Pasta 🏷️Cherry tomato Fresh tomato sauce

🏷️

🏷️Basil

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bortipastabaronTikTok

Total

20 min

Servings

2

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok · by bortipastabar

-0:00

bortipastabaronTikTok

Ingredients

3 tbsp extra virgin olive oil, plus more for finishing
1/2 medium red onion, finely chopped
3 plum tomatoes, diced
1 pint cherry tomatoes, halved
salt, to taste
1/4 cup fresh basil leaves, torn, divided
2-3 cups water, or as needed
8 oz spaghetti

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Instructions

1
Heat olive oil in a large skillet over medium heat.
2
Add the chopped red onion and sauté until fragrant.
3
Add the diced plum tomatoes and halved cherry tomatoes to the skillet. Stir to combine.
4
Drizzle with a bit more olive oil, season with salt, and add half of the torn basil leaves.
5
Add a ladle of water to the pan to start creating the sauce.
6
Add the dry spaghetti directly into the skillet.
7
Stir occasionally, adding more water a little at a time as the pasta absorbs the liquid. Continue cooking until the pasta is al dente, about 9 minutes.
8
Towards the end of cooking, add the remaining fresh basil.
9
Once the pasta is cooked, taste and adjust seasoning with more salt if needed.
10
Finish with a final drizzle of extra virgin olive oil and stir until the sauce is creamy and coats the pasta.
11
Serve immediately.

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Tips & Notes

Pro tips

Stir the pasta every 2–3 minutes to prevent sticking and ensure even cooking in the sauce.
Taste pasta at 8 minutes; it should be tender but al dente by 10–12 minutes depending on pasta brand and water amount.
Add the fresh basil in two batches: half during cooking for subtle flavor, half at the end for brightness and aroma.
Finish with a drizzle of quality extra virgin olive oil just before serving to enhance flavor and richness.

Substitutions

Plum tomatoes → Roma tomatoes (same result)
Fresh basil → parsley or oregano (different but complementary flavor)
Extra virgin olive oil → regular olive oil (lighter flavor, less fruity)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to restore sauce consistency.

Common Questions

Can I cook the spaghetti directly in the tomato sauce?

Yes. Add the spaghetti to the sauce with water, stirring occasionally to prevent sticking. The pasta absorbs the sauce as it cooks, infusing flavor throughout.

How much water should I use?

Start with 2–3 cups water depending on sauce consistency. Add more if pasta looks too dry during cooking. The pasta should finish tender with sauce coating it, not swimming in liquid.

What if I only have canned tomatoes?

Canned crushed or diced tomatoes work well. Use about 1 can (14 oz) plus fresh cherry tomatoes, or skip the fresh ones and use 2 cans total, adjusting liquid as needed.

Can I scale this recipe up or down?

Yes. Use a 1:1 ratio of pasta to water by weight, and scale other ingredients proportionally. Adjust water as you cook—evaporation varies with pan size and heat.