Save The first time I made this one-pot pasta, I was skeptical about cooking everything together. But watching the starch thicken the tomato broth into this gorgeous, velvety sauce changed everything about how I approach weeknight cooking. My roommate walked in midway through and asked what smelled so incredible. That rich, simmering aroma of garlic and tomatoes fills the whole kitchen with something that feels like comfort itself.
Last winter my sister came over feeling completely drained from work. I set a pot of this on the stove and we stood there talking while it bubbled away. There is something so grounding about stirring pasta and watching spinach wilt into the sauce. She asked for the recipe before she even finished her first bowl.
Ingredients
- Rotini pasta: The spiral shape holds onto sauce beautifully and feels satisfying to eat
- Canned diced tomatoes: Use the juice. It becomes the backbone of your pasta sauce
- Fresh baby spinach: It wilts into the hot pasta at the end, adding color without any bitter taste
- Vegetable broth: Choose one you actually like drinking plain since it reduces down significantly
- Onion and garlic: Freshly minced garlic makes a huge difference over jarred
- Oregano and basil: Dried herbs bloom in the hot oil and deepen the flavor profile
- Crushed red pepper flakes: Even just a pinch wakes everything up
- Parmesan cheese: Optional, but it adds a salty, savory richness that ties everything together
Instructions
- Build your flavor foundation:
- Heat olive oil in a large pot over medium heat. Add onion and cook 3 to 4 minutes until softened and translucent. Stir in garlic and cook just 1 minute until fragrant.
- Create the simmering base:
- Pour in diced tomatoes with all their juices, vegetable broth, oregano, basil, red pepper flakes if using, and salt and pepper. Stir everything together and bring to a gentle boil.
- Cook the pasta directly in the sauce:
- Add rotini and stir well to submerge. Reduce heat to medium-low and simmer uncovered 10 to 12 minutes, stirring occasionally so nothing sticks, until pasta is al dente and most liquid is absorbed.
- Add the finishing touches:
- Stir in spinach and cook 1 to 2 minutes until just wilted. Add Parmesan if using and stir until melted and creamy. Taste and add more salt or pepper if needed.
Save This recipe became my go-to when cooking for friends who claim they cannot cook. They watch in amazement as the simple broth transforms into something restaurant-worthy. One friend now makes this every Sunday and says it is her meditation.
Making It Your Own
Sometimes I add a can of chickpeas during the last five minutes for protein. Other times I stir in a dollop of pesto right before serving. The base is forgiving and welcomes whatever you have in your pantry.
What To Serve Alongside
A crisp green salad with vinaigrette cuts through the richness perfectly. Crusty bread is nonnegotiable in my house. We use every bit of sauce on our plates.
Storage And Meal Prep
This actually tastes better the next day as the flavors deepen. Store it in the refrigerator for up to four days. Reheat gently with a splash of water or broth to loosen the sauce.
- Freeze portions in individual containers for busy weeks
- The pasta will absorb more liquid as it sits, so add more broth when reheating
- Sprinkle fresh Parmesan and a drizzle of olive oil before serving leftovers
Save Some meals are about showing off. This one is about feeding yourself well without making life harder.
Recipe FAQs
- → Can I use fresh tomatoes instead of canned?
Fresh tomatoes can work, though canned diced tomatoes provide consistent moisture and flavor year-round. If using fresh, chop 4-5 medium tomatoes and add an extra ½ cup of broth to compensate for lower juice content.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. The pasta will continue absorbing liquid, so add a splash of broth or water when reheating to restore creaminess.
- → Can I make this gluten-free?
Yes, simply substitute certified gluten-free rotini or penne. Cooking times may vary slightly, so check for doneness a minute or two earlier than the recipe suggests.
- → What can I add for more protein?
Stir in cooked chickpeas, white beans, or lentils during the last 5 minutes of cooking. Shredded chicken or sautéed Italian sausage also work well if you prefer meat.
- → Why cook pasta directly in the broth?
Cooking pasta in the broth allows the starch to release into the liquid, naturally thickening it into a creamy sauce while the pasta absorbs all the savory flavors from the vegetables and seasonings.