Easy One-Pot Creamy Tomato Pasta: A Simple, Flavorful, and Weeknight-Friendly Meal

This Easy One-Pot Creamy Tomato Pasta is a lifesaver for busy weeknights. It’s a simple, flavorful, and satisfying meal that comes together in a single pot, minimizing both cooking time and cleanup. The pasta cooks directly in the sauce, absorbing all the delicious flavors, and the addition of cream creates a luscious, velvety texture. This guide provides a comprehensive breakdown of the recipe, ensuring a perfect, restaurant-quality pasta dish every time.

The Beauty of One-Pot Cooking

I’m a huge fan of one-pot meals, especially on busy weeknights. This pasta recipe is a perfect example of how you can create a delicious and satisfying meal with minimal effort and cleanup. The pasta cooking directly in the sauce not only saves time but also infuses it with incredible flavor. It’s a dish that’s both comforting and convenient, and it’s always a hit with my family.

Ingredient Descriptions: Building a Rich and Flavorful Sauce

Each ingredient contributes to the pasta’s overall flavor, texture, and simplicity:

• Uncooked Spaghetti (250g / 1/2 lb): The foundation of the dish. Spaghetti is the classic choice, but other long pasta shapes, like linguine or fettuccine, can also be used. The recipe calls for cooking the pasta directly in the sauce, so the type of pasta and cooking time may need slight adjustments.
• Fresh Tomatoes (500g / 1 lb, Chopped): Provide the base for the tomato sauce. Fresh, ripe tomatoes offer the best flavor, but canned chopped tomatoes can be substituted. If using fresh tomatoes, choose ripe, flavorful varieties like Roma or San Marzano.
• Olive Oil: Used for sautéing the onion and garlic. Olive oil adds a subtle flavor and helps create a smooth sauce.
• Garlic (3 Cloves, Minced): Adds a pungent, aromatic flavor. Use fresh garlic for the best results.
• Onion (1, Finely Chopped): Adds a savory base to the sauce. Yellow or white onion can be used.
• Chicken or Vegetable Stock (500ml / 2 cups): Provides the liquid for cooking the pasta and creating the sauce. Using stock instead of water adds depth of flavor. A stock cube can be used for convenience.
• Double Cream (Heavy Cream) (150ml / 3/4 cup): Adds richness and creaminess to the sauce. You can substitute with single cream (light cream) or half-and-half for a lighter option, but the sauce will be less rich.
• Fresh Basil (1/2 Bunch): Adds a fresh, herbaceous note that complements the tomatoes and cream. Fresh basil is highly recommended for the best flavor.

Equipment/Tools: Essential Gear for One-Pot Pasta

• Medium, High-Sided Skillet or Pot: Large enough to hold all the ingredients and allow the pasta to cook evenly. A Dutch oven or a large saucepan with a lid would also work well.
• Cutting Board and Knife: For chopping the tomatoes, onion, garlic, and basil.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Wooden Spoon or Spatula: For stirring the sauce and pasta.

Complete Recipe: Easy One-Pot Creamy Tomato Pasta

Ingredients with Measurements:

• 250 g (1/2 lb) uncooked spaghetti
• 500 g (1 lb) fresh tomatoes, chopped (or 1 x 400g tin of chopped tomatoes)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 onion, finely chopped
• 500 ml (2 cups) chicken or vegetable stock (use stock cube for convenience)
• 150 ml (3/4 cup) double cream (heavy cream)
• 1/2 bunch fresh basil, roughly chopped (reserve some for garnish)

Step-by-Step Instructions:

1. Heat the Oil:

1. In a medium, high-sided skillet or pot, heat the olive oil over medium heat for 2 minutes.

2. Sauté Aromatics:

1. Add the finely chopped onion and minced garlic to the hot oil.
2. Sauté gently until soft, fragrant, and translucent (about 3-5 minutes). Be careful not to brown the garlic, as it can become bitter.

3. Cook Tomatoes:

1. Stir in the chopped tomatoes (fresh or canned).
2. Cook for 5-7 minutes, or until the tomatoes start to caramelize slightly and release their juices. If using fresh tomatoes, this step helps to develop their flavor.

4. Add Stock and Pasta:

1. Pour in the chicken or vegetable stock.
2. Add the uncooked spaghetti to the skillet, ensuring it’s fully submerged in the liquid. You may need to break the spaghetti in half to fit it in the pan.
3. Bring to a simmer.

5. Cook Pasta:

1. Let the pasta cook for about 15 minutes, or until it’s al dente (firm to the bite). Stir occasionally to prevent the pasta from sticking to the bottom of the pan.
2. The liquid should reduce and be mostly absorbed by the pasta. If needed add a splash more stock or water if it looks dry before the pasta is cooked.

6. Combine Ingredients:

1. Gently stir in the double cream (heavy cream) and most of the chopped fresh basil (reserve some for garnish).
2. Let the pasta sit for a couple of minutes to allow the flavors to meld and the sauce to thicken slightly.

7. Serve:

1. Serve hot, garnished with the reserved fresh basil.

Troubleshooting Common Problems:

• Pasta is Undercooked: Continue cooking for a few more minutes, adding a little more stock or water if needed.
• Pasta is Mushy: This can happen if the pasta is overcooked or if there’s too much liquid in the pan. Make sure to cook the pasta al dente and adjust the liquid as needed.
• Sauce is Too Thin: Simmer the sauce for a few more minutes to reduce it, or add a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water.
• Sauce is Too Thick: Add a little bit of stock, water, or cream, 1 tablespoon at a time, until the sauce reaches your desired consistency.
• Sauce is bland: Add more salt, pepper, or a pinch of red pepper flakes.

Tips and Variations:

• Add Protein: Add cooked chicken, shrimp, sausage, or chickpeas to the pasta for a more substantial meal.
• Add Vegetables: Add other vegetables to the sauce, such as spinach, mushrooms, bell peppers, or zucchini.
• Spice it Up: Add a pinch of red pepper flakes to the sauce for extra heat.
• Parmesan Cheese: Sprinkle grated Parmesan cheese over the finished dish.
• Cherry Tomatoes: Use halved cherry tomatoes instead of chopped tomatoes for a sweeter flavor.
• Roasted Tomatoes: Roast the tomatoes in the oven before adding them to the sauce for a deeper, richer flavor.
• Sun-dried Tomatoes Add before serving for an extra burst of flavor.
• Different Pasta: Use different shapes of pasta.

Serving Suggestions:

• Serve hot as a main course.
• Serve with a side salad and garlic bread.

Pairing Recommendations:

• Drinks: A dry white wine (like Pinot Grigio or Sauvignon Blanc) or a light-bodied red wine (like Pinot Noir). Iced tea or lemonade would also be refreshing.
• Side Dishes: A simple green salad, roasted vegetables, or garlic bread.

Nutritional Information (Approximate):

This is an estimated nutritional breakdown per serving (assuming 4 servings). Actual values may vary based on specific ingredients and portion sizes.

• Calories: 450-550
• Fat: 20-25g
• Saturated Fat: 10-15g
• Cholesterol: 50-70mg
• Sodium: 300-400mg
• Carbohydrates: 60-70g
• Fiber: 4-6g
• Sugar: 8-12g
• Protein: 15-20g

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Comprehensive FAQ:

Q: Can I make this ahead of time?

A: This pasta dish is best served immediately after cooking. However, you can prepare the sauce ahead of time and store it separately in the refrigerator for up to 2 days. Cook the pasta just before serving and combine with the reheated sauce.

Q: How long does it last in the refrigerator?

A: Leftover pasta will last for up to 3-4 days in the refrigerator, stored in an airtight container. Reheat gently in a skillet or microwave.

Q: Can I freeze this dish?

A: It’s best to freeze the sauce separately from the pasta. Freeze the sauce in an airtight container for up to 2-3 months. Thaw in the refrigerator overnight before reheating. Cooked pasta does not freeze well.

Q: Do I really need to use fresh tomatoes?

A: Fresh tomatoes provide the best flavor, but canned chopped tomatoes can be substituted.

Q: Can I use a different kind of cream?

A: Yes, you can use single cream (light cream) or half-and-half for a lighter option, but the sauce will be less rich.

Q: My sauce is separating. What should I do?

A: This can happen if the heat is too high. Reduce the heat to low and stir gently until the sauce comes back together.

Q: Can I use dried basil? A: Fresh is much better in this recipe, but in a pinch, use 1 teaspoon dried basil.

Q: Can I make this gluten-free? A: Use gluten-free pasta.