One-Pot Whole Wheat Pasta with Tomatoes & Basil
An incredibly easy and flavorful vegetarian pasta dish where whole wheat pasta cooks directly in a savory tomato and basil sauce, all in one pot for minimal cleanup. Perfect for a quick weeknight meal.
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.