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One-Pot Creamy Tomato Pasta

A silky, rich tomato sauce clings to every strand of pasta—made entirely in one pot, no heavy cream required.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 4 cloves garlic thinly sliced
  • 1/4 teaspoon red pepper flakes optional
  • 1 28-ounce can whole peeled tomatoes
  • 1 cup low-sodium vegetable or chicken broth
  • 8 ounces dried spaghetti or linguine broken in half
  • 1/2 teaspoon salt plus more to taste
  • 1/4 cup finely grated Parmesan cheese plus more for serving
  • 2 tablespoons unsalted butter cut into small pieces
  • 2 tablespoons fresh basil leaves torn (optional)

Equipment

  • large pot or Dutch oven (5-6 quart)
  • wooden spoon
  • measuring cups and spoons
  • chef's knife
  • cutting board

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the garlic and red pepper flakes and cook, stirring often, until fragrant but not browned, about 1 minute.
  2. Add the whole peeled tomatoes and their juices. Use a wooden spoon to crush the tomatoes into small pieces. Stir in the broth, salt, and 2 cups of water.
  3. Bring the liquid to a boil over high heat. Add the pasta, pressing it down so it's mostly submerged. Reduce heat to medium-high and cook, stirring frequently, for 10-12 minutes until the pasta is al dente and the sauce has thickened to coat the back of a spoon. The pasta will absorb most of the liquid—if it looks dry before the pasta is done, add 1/4 cup more water at a time.
  4. Remove the pot from the heat. Add the Parmesan and butter, stirring vigorously until melted and the sauce is silky and emulsified. Taste and adjust salt.
  5. Serve immediately, topped with extra Parmesan and torn basil.

Notes

Storage: Leftovers keep in an airtight container in the fridge for up to 3 days. The pasta will continue to absorb sauce; reheat with a splash of water or broth. To make dairy-free, omit the Parmesan and butter and stir in 2 tablespoons of nutritional yeast and 1 tablespoon of olive oil at the end. For gluten-free, use your favorite gluten-free pasta and reduce the broth by 1/4 cup. Always handle hot pots and boiling liquid with care to avoid burns.