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One-Pot Spaghetti with Fresh Tomato Sauce

This one-pot meal is perfect for the beginner cook: Everything but the cheese goes into one skillet, and it all magically comes together. The tomato paste is here for a little flavor insurance, just in case your tomatoes aren't at their best. Feel free to add an extra tablespoon when they're out of season.
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  • Level: Easy
  • Total: 20 min
  • Active: 15 min
  • Yield: 4 servings
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12 ounces spaghetti, broken in half

3 tablespoons extra-virgin olive oil

1 tablespoon tomato paste

4 cloves garlic, thinly sliced

2 medium tomatoes, roughly chopped

Handful fresh basil leaves, plus more for garnish

Large pinch crushed red pepper 

Kosher salt

1/2 cup grated Parmesan, plus more for serving


  1. Put the spaghetti, oil, tomato paste, garlic, tomatoes, basil, crushed red pepper and 1 teaspoon salt in a high-sided medium skillet. Add 5 cups water, and bring to a boil over medium-high heat. Continue to cook, stirring the spaghetti frequently to keep it from clumping, until it is al dente and the sauce has reduced and thickened, 6 to 8 minutes. 
  2. Stir in the Parmesan (the sauce will thicken more), and season with salt if needed. Divide the spaghetti among 4 bowls, and garnish with more Parmesan and torn basil leaves.
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