One-Pot Marinara Pasta
One-Pot Marinara Pasta
Ingredients
For the One-Pot Pasta
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 28 ounces canned crushed tomatoes
- 4 cups vegetable broth
- 12 ounces dried pasta, such as penne, rotini, or spaghetti broken in half
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes, optional
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Serving
- 1/4 cup fresh basil, chopped, as needed
- 1/2 cup Parmesan cheese, grated, as needed
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic and cook for 1 to 2 minutes, stirring frequently, until fragrant. Be careful not to burn the garlic.
⏱️ 2 min
- 2
Pour in the crushed tomatoes and vegetable broth. Stir in the dried oregano, red pepper flakes (if using), salt, and black pepper. Bring the mixture to a gentle simmer.
⏱️ 3 min
- 3
Add the dried pasta to the pot, ensuring it is mostly submerged in the liquid. Stir well to prevent the pasta from sticking together.
⏱️ 1 min
- 4
Reduce the heat to medium-low, cover the pot, and simmer for 15 to 18 minutes, or until the pasta is al dente. Stir occasionally (every 3-4 minutes) to prevent sticking and ensure even cooking. If the sauce becomes too thick, you can add a splash more broth or water.
⏱️ 18 min
- 5
Remove the pot from the heat and let it stand, covered, for 2 minutes. The pasta will absorb any remaining liquid and the sauce will thicken slightly.
⏱️ 2 min
- 6
Stir the pasta gently. Ladle into bowls and garnish with fresh chopped basil and grated Parmesan cheese, as desired. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pot Marinara Pasta
Ingredients
For the One-Pot Pasta
- 2 tablespoons olive oil
- 4 garlic, cloves, minced
- 28 ounces canned crushed tomatoes
- 4 cups vegetable broth
- 12 ounces dried pasta, such as penne, rotini, or spaghetti broken in half
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes, optional
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Serving
- 1/4 cup fresh basil, chopped, as needed
- 1/2 cup Parmesan cheese, grated, as needed
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic and cook for 1 to 2 minutes, stirring frequently, until fragrant. Be careful not to burn the garlic.
⏱️ 2 min - 2
Pour in the crushed tomatoes and vegetable broth. Stir in the dried oregano, red pepper flakes (if using), salt, and black pepper. Bring the mixture to a gentle simmer.
⏱️ 3 min - 3
Add the dried pasta to the pot, ensuring it is mostly submerged in the liquid. Stir well to prevent the pasta from sticking together.
⏱️ 1 min - 4
Reduce the heat to medium-low, cover the pot, and simmer for 15 to 18 minutes, or until the pasta is al dente. Stir occasionally (every 3-4 minutes) to prevent sticking and ensure even cooking. If the sauce becomes too thick, you can add a splash more broth or water.
⏱️ 18 min - 5
Remove the pot from the heat and let it stand, covered, for 2 minutes. The pasta will absorb any remaining liquid and the sauce will thicken slightly.
⏱️ 2 min - 6
Stir the pasta gently. Ladle into bowls and garnish with fresh chopped basil and grated Parmesan cheese, as desired. Serve immediately.
⏱️ 1 min