Save Last Tuesday found me staring at a sink full of dirty dishes, exhausted after work, and absolutely refusing to wash another single bowl. That stubbornness led me to throw everything into one pot and hope for the best. The pasta ended up cooking directly in the tomato broth, creating this silky sauce that coated every curl of rotini. Sometimes laziness really is the mother of delicious invention.
My roommate walked in during that first experimental batch, sniffing the air dramatically. She ended up eating straight from the pot while I tried to photograph it for the recipe. Weve made it three times this week, and honestly, the only reason we stopped is because we ran out of rotini.
Ingredients
- Rotini pasta (340 g/12 oz): The spiral shape holds onto the thickened tomato sauce beautifully, and I prefer it over penne for this exact reason
- Canned diced tomatoes (400 g/14 oz): Do not drain the juices as they become the base of your sauce and provide necessary liquid for cooking the pasta
- Fresh baby spinach (100 g/3.5 oz): Add this at the very end so it wilts gently rather than disappearing completely into the pot
- Medium onion, finely chopped: The smaller you chop it, the more it will melt into the sauce, which is exactly what you want here
- Garlic cloves (3), minced: Fresh garlic makes all the difference, so please avoid the jarred stuff if you can help it
- Vegetable broth (900 ml/4 cups): Low sodium broth lets you control the salt level, and the pasta absorbs so much flavor as it cooks
- Olive oil (2 tbsp): A decent quality extra virgin olive oil adds a fruity richness that cheap versions simply cannot provide
- Dried oregano (1 tsp) and dried basil (1/2 tsp): Dried herbs work beautifully here since they will bloom in the hot liquid
- Crushed red pepper flakes (1/4 tsp): Even if you do not like heat, this tiny amount adds a subtle warmth that balances the tomatoes
- Salt and black pepper: Taste at the end since the broth and cheese already contain salt
- Grated Parmesan cheese (40 g/1/2 cup), optional: Stirring this in creates the most velvety finish, but nutritional yeast works for a dairy free version
Instructions
- Build your flavor foundation:
- Heat olive oil in a large pot or Dutch oven over medium heat, then add your chopped onion and let it soften for 3 to 4 minutes until translucent
- Wake up the garlic:
- Stir in the minced garlic and cook for just 1 minute until fragrant, taking care not to burn it
- Create the cooking liquid:
- Add the diced tomatoes with all their juices, vegetable broth, oregano, basil, red pepper flakes, salt, and pepper
- Bring it to a bubble:
- Let the mixture come to a boil, then add the uncooked rotini and give everything a good stir to separate the noodles
- Let the pasta do its thing:
- Reduce heat to medium low and simmer uncovered for 10 to 12 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and most liquid has absorbed
- Add the greens:
- Stir in the fresh spinach and cook for 1 to 2 minutes until just wilted but still vibrant
- Make it creamy:
- If using cheese, add the grated Parmesan now and stir until melted and incorporated into the sauce
- Final adjustments:
- Taste and add more salt or pepper if needed, then serve immediately with extra Parmesan on top
Save This recipe saved me during that terrible week when my dishwasher broke and I was too broke to fix it. Now it has become a regular even with working appliances because sometimes easy food is also the most satisfying food to eat.
Making It Your Own
I have discovered that a can of drained white beans or chickpeas transforms this into a complete protein meal without changing the cooking time. The beans soften slightly in the broth and make the dish feel even more substantial.
Pairing Suggestions
A simple green salad with a sharp vinaigrette cuts through the richness of the pasta perfectly. Crusty bread for sopping up the last of the sauce is practically mandatory in my house.
Storage and Reheating
This pasta keeps beautifully in the refrigerator for up to four days, though the sauce will continue to thicken. Add a splash of broth when reheating to bring it back to life.
- Reheat gently on the stove rather than the microwave for better texture
- The pasta may absorb all visible liquid overnight, which is completely normal
- Freezing works but the texture will be slightly softer after thawing
Save Gather your ingredients, put on some music, and let this simple one pot dinner remind you that good food does not require complicated methods or endless cleanup.
Recipe Q&A
- → Can I use fresh tomatoes instead of canned?
Yes, use about 500g of fresh tomatoes, diced. You may need to add slightly more broth to compensate for the lower liquid content of fresh tomatoes.
- → How do I prevent the pasta from becoming mushy?
Stir occasionally during cooking and check the pasta at the 10-minute mark. Remove from heat as soon as it reaches al dente texture, as residual heat continues cooking the pasta.
- → Can I make this vegan?
Absolutely. Simply omit the Parmesan cheese or use a plant-based alternative. The broth and vegetables provide plenty of flavor on their own.
- → What pasta shapes work best as substitutes?
Penne, fusilli, or rigatoni all work wonderfully. Choose short pasta shapes that hold sauce well and cook evenly in the liquid.
- → How can I add more protein?
Stir in cooked white beans, chickpeas, or lentils during the last few minutes of cooking. About 200g adds hearty protein without overwhelming the dish.
- → Is this gluten-free?
Regular pasta contains gluten. Swap it for certified gluten-free rotini to make this dish suitable for gluten-free diets. Everything else is naturally gluten-free.