One-pot tomato and basil pasta

Pasta that cooks directly in its sauce, in a single pan: tomatoes, garlic and basil. Practical, tasty and with very little washing up, it is the smart quick dinner par excellence.

Preparation: 10 min  |  Cooking: 15 min  |  Servings: 4  |  Difficulty: Very easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 264 kcal · 9 g protein · 35 g carbohydrate · 9 g fat

Ingredients

• 350 g pasta
• 400 g cherry tomatoes
• 1 onion
• 2 cloves of garlic
• 700 ml stock
• 1 bunch of basil
• 2 tbsp olive oil

Method

1. Put the dry pasta, tomatoes, onion and garlic in a large pan.
2. Cover with stock and bring to the boil.
3. Cook for 12 minutes, stirring, until the liquid is absorbed.
4. Add the basil and olive oil.

Nutritional benefits

This all-in-one method lets the pasta absorb the flavours of the tomatoes and aromatics as it cooks, giving a fragrant dish with no unnecessary fat. The tomatoes provide lycopene and vitamin C. Practical and light on washing up, it is a simple, tasty plant-based dinner.

Variations and substitutions

• With wholewheat pasta for more fibre.
• For more protein: chickpeas, tuna or chicken.
• With spinach or courgettes.
• With Parmesan or mozzarella.

Storage and making ahead

Keeps for 2 days; the pasta keeps absorbing the liquid. Reheat with a little water.

💡 Good to know

Stir regularly towards the end of cooking: without plenty of boiling water, the pasta sticks to the bottom easily.

Read also

Discover more vegetarian recipes · vegan recipes · healthy & balanced recipes.

Foods in this recipe: pasta · cherry tomatoes · onion · garlic.

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