Easy One-Pot Whole Wheat Pasta with Tomatoes & Basil
Who doesn’t love a cozy bowl of pasta that’s ready in under 30 minutes and only dirties one pot? This One-Pot Whole Wheat Pasta with Tomatoes & Basil is everything a weeknight dinner should be—quick, hearty, healthy-ish, and bursting with fresh flavor. Perfect for vegetarians, busy home cooks, or anyone who just hates doing dishes (me 🙋♀️).
I stumbled on this recipe one evening when I realized I had a bunch of basil wilting in the fridge and a lonely box of whole wheat pasta begging to be used. A quick toss of pantry staples, one pot, and 20 minutes later—I had dinner on the table and only one pot to clean. Honestly, it’s become a go-to when I need something filling but can’t bear the thought of chopping 10 different vegetables.
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Key Ingredients in One-Pot Whole Wheat Pasta with Tomatoes & Basil
- Whole Wheat Pasta – Adds fiber and a nutty depth of flavor. It also holds up better in one-pot dishes without turning mushy.
- Canned Diced Tomatoes – The base of your sauce. Make sure they’re undrained to keep that saucy magic going.
- Vegetable Broth – Provides flavor while cooking the pasta right in the pot. Water works too, but broth gives it that “simmered all day” taste.
- Fresh Basil – The star herb! It brings brightness and that classic Italian vibe.
- Garlic and Onion – The flavor backbone. Don’t skip these!
- Olive Oil – For a silky, rich finish.
- Red Pepper Flakes – Optional, but highly recommended for a subtle kick.
How to Make One-Pot Whole Wheat Pasta with Tomatoes & Basil
- Add Everything to the Pot
Grab a big, wide pot or deep skillet. Toss in the pasta (uncooked!), canned tomatoes with juice, broth, onion, garlic, olive oil, salt, pepper, and red pepper flakes if you’re feeling spicy. Make sure the pasta is mostly submerged. - Bring It to a Boil
Crank up the heat and stir occasionally to keep things from sticking. Once it’s bubbling, lower to a strong simmer. - Simmer & Stir
Keep it uncovered and stir frequently—especially in the first 5 minutes. Cook for 15–20 minutes, or until the pasta is al dente and the sauce has thickened. - Finish with Basil
Stir in most of the fresh basil, saving a bit for garnish. Taste and adjust salt and pepper. - Serve It Up
Spoon into bowls, top with more basil, and hit it with Parmesan or Pecorino if you like a cheesy finish!
Variations
- Add baby spinach during the last minute of cooking for an extra veggie boost.
- Toss in sliced mushrooms or zucchini with the initial ingredients for more flavor and texture.
- Swap whole wheat pasta for gluten-free or chickpea pasta—just adjust the cooking liquid as needed.
- Add chickpeas or white beans for some plant-based protein power.
- Use fresh cherry tomatoes instead of canned for a summery twist.
Pairings
- Pair with a simple arugula salad with lemon vinaigrette. The peppery greens balance the savory pasta.
- Serve alongside garlic breadsticks for ultimate comfort food status.
- Sip with a glass of chilled white wine like Sauvignon Blanc or a light Pinot Noir.
Serving Suggestions
- Top with grated Parmesan or vegan cheese alternatives.
- Add a drizzle of balsamic glaze for a sweet-savory pop.
- A dollop of ricotta or mascarpone makes it extra creamy and luxurious.
Common Mistakes to Avoid
❌ Forgetting to stir often—your pasta might stick or clump!
❌ Not submerging the pasta in liquid—it needs even cooking.
❌ Overcooking the pasta—it can go from perfect to mushy fast.
❌ Skipping the fresh basil—it truly makes the dish shine.
❌ Using low-sodium broth but not adjusting seasoning—you’ll end up with bland pasta.
Tips and Tricks
✅ Use tongs for stirring—makes it easier to keep the pasta moving.
✅ Add a splash more broth if the pot looks dry before the pasta is fully cooked.
✅ Garnish with fresh herbs or microgreens for a restaurant-style finish.
✅ Cook uncovered to help the sauce reduce and thicken.
✅ For a protein boost, stir in cooked lentils, tofu, or grilled chicken.
✅ Prep everything first—this recipe moves fast once it starts boiling.
Final Thoughts on One-Pot Whole Wheat Pasta with Tomatoes & Basil
This one-pot pasta is pure comfort with a healthy twist. It’s hearty without being heavy, flavorful without requiring a hundred ingredients, and flexible enough for your personal flair. Whether you’re cooking for yourself or feeding the whole crew, this dish will become a weeknight staple.
From personal experience, it’s just as good the next day. And I love that I can tweak it every time—sometimes spicy, sometimes cheesy, always satisfying.
One-Pot Whole Wheat Pasta with Tomatoes & Basil
Ingredients
- 12 oz 340g whole wheat spaghetti or linguine
- 1 28 oz / 794g can diced tomatoes, undrained
- 4.5 cups approx. 1080ml vegetable broth or water
- 1 medium yellow onion thinly sliced or chopped
- 4 cloves garlic thinly sliced or minced
- 2 tbsp olive oil
- 1 tsp salt or to taste
- 1/4 tsp red pepper flakes optional, adjust to taste
- 1/2 tsp black pepper
- 1 large bunch fresh basil leaves roughly chopped (about 1 cup packed), reserve some small leaves for garnish
- Optional: Grated Parmesan or Pecorino Romano cheese for serving
Instructions
- Combine the uncooked whole wheat pasta, undrained diced tomatoes, vegetable broth (or water), sliced onion, garlic, olive oil, salt, optional red pepper flakes, and black pepper in a large straight-sided skillet, Dutch oven, or pot. Try to arrange the pasta so it’s mostly submerged.
- Bring the mixture to a boil over high heat, stirring occasionally to prevent sticking, especially as it heats up.
- Once boiling, reduce the heat to medium-low to maintain a vigorous simmer. Cook, uncovered, stirring frequently (especially at the beginning) with tongs to prevent pasta from clumping, for about 15-20 minutes, or until the pasta is al dente and the liquid has reduced to a saucy consistency. Cooking time may vary based on pasta shape and brand.
- Remove the pot from the heat. Stir in most of the chopped fresh basil, reserving some for garnish.
- Taste and adjust seasoning if necessary. Portion the pasta into bowls. Garnish with the reserved fresh basil leaves and optional grated Parmesan cheese.
Notes
- Add a handful of spinach in the last minute for more greens.
- For a creamy twist, stir in ¼ cup of ricotta before serving.
- Use a Dutch oven or wide skillet for best results.
- The sauce will thicken more as it cools.
- Can be stored in the fridge for up to 3 days—great for meal prep!
- Top with crushed red pepper if you love a kick.
Nutritional Information (per serving)
Approx. 450 kcal Carbohydrates: 65g Protein: 12g Fat: 12g Fiber: 9g Sugar: 8g The nutritional information provided for this recipe is an estimate and may vary based on specific ingredients used, portion sizes, and preparation methods.🛒 Recommended Kitchen Tools
- Dutch Oven or Deep Skillet – Ideal for one-pot pasta dishes.
- Tongs – Makes stirring pasta easier and prevents sticking.
- Garlic Press – Speeds up prep and boosts flavor.
FAQs – One-Pot Whole Wheat Pasta with Tomatoes & Basil
Can I use regular pasta instead of whole wheat?
Yes, absolutely! Just watch the cooking time as regular pasta may cook faster than whole wheat.
How do I make this gluten-free?
Swap the pasta for your favorite gluten-free brand and adjust cooking time and liquid as needed. Some GF pastas absorb more liquid.
Can I make it ahead?
Yes! It stores well in the fridge for up to 3 days. Just reheat gently with a splash of broth or water.
What protein can I add to this dish?
Grilled chicken, chickpeas, tofu, or white beans all pair beautifully. Stir in at the end or serve on top.
Can I freeze the leftovers?
It’s not ideal, as pasta can get mushy when thawed. But if you must, freeze in an airtight container and reheat with care.
Can I use fresh tomatoes instead of canned?
Yes, but you’ll need to add a bit more liquid since canned tomatoes come with juice. Aim for 3–4 cups of chopped fresh tomatoes plus ½ cup extra broth.
👉 Did you enjoy this One-Pot Whole Wheat Pasta with Tomatoes & Basil dish? Try our Creamy Garlic Shrimp Alfredo Pasta next.
