Description
A quick and flavorful one pot spaghetti recipe that combines garlic, tomatoes, and fresh basil with tender spaghetti, all cooked together in a single pot for easy cleanup and delicious results.
Ingredients
Scale
Spaghetti and Base
- 8 oz dry spaghetti
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes in juice
- Salt and pepper to taste
Garnish
- Fresh basil, for garnish
- 1/2 cup grated Parmesan cheese
Instructions
- Heat Olive Oil and Sauté Garlic: Heat olive oil in a large pot over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
- Add Tomatoes and Season: Pour in the canned diced tomatoes along with their juice. Season the mixture with salt and pepper to taste, stirring well to combine.
- Add Spaghetti and Liquid: Add the uncooked spaghetti to the pot, spreading it out so it’s submerged. Pour in enough water or broth to cover the spaghetti by about an inch.
- Cook Spaghetti: Bring the pot to a boil, then reduce heat to a simmer. Cook uncovered for 10-12 minutes, stirring occasionally to prevent sticking, until the spaghetti is tender but still al dente and the liquid has mostly absorbed.
- Finish with Basil and Parmesan: Remove the pot from heat and stir in fresh basil leaves and grated Parmesan cheese. Mix until the cheese is melted and fully incorporated. Serve immediately while hot.
Notes
- Use vegetable or chicken broth instead of water for a richer flavor.
- For a spicy kick, add red pepper flakes when sautéing garlic.
- To keep leftovers, store in an airtight container and refrigerate for up to 3 days.
- Gluten-free pasta can be used as a substitute to make this recipe gluten free.
- Fresh basil can be swapped with dried basil if fresh is not available, but reduce quantity to 1 teaspoon.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
