This One Pan Tomato Basil Pasta is so easy and flavorful!!! And because everything is made in a large stock pot, clean up is minimal. Serve garnished with Parmesan cheese and fresh basil leaves.
Tomato Basil Pasta
It’s no secret we LOVE pasta around here! And I have a feeling you love it, too! Because here are a few of the most popular recipes on this website: Garlicky Tomato Basil Pasta Salad, Skinny One Pan Veggie Fajita Pasta, and Greek Pasta Salad! Are you sensing the theme here? PASTA!!!
And today we’re introducing a new pasta dish to the world! And guess what? It might just be your new favorite! Because this one pot pasta tomato basil pasta is so delicious! And easy, because the sauce and pasta are cooked in the same pan! The liquid in the bottom of the pot soaks into the thick bucatini pasta, creating the most incredible flavor! This recipe serves a crowd, but can also be stored in the fridge for 2 days or even frozen. So it’s a great option for any size household! My soon-to-be husband and I can basically eat an entire pot in one sitting. It’s honestly that good!
Tomato and Basil Pasta
To make this recipe, you’ll need:
- olive oil
- sun-dried tomatoes (packed in olive oil)
- cherry tomatoes
- lots of garlic
- crushed red pepper flakes
- black pepper
- bucatini pasta (or thick spaghetti)
- vegetable broth (chicken broth will also work)
- tomato paste (a whole jar!)
- and plenty of fresh basil!
You may also want to pick up some fresh Parmesan cheese! Because who doesn’t love grated cheese on their pasta?!
One Pot Pasta
This recipe comes together in about 25 minutes! Here’s what you do:
- Add the olive oil to your stock pot and bring to a simmer. Toss in the sun dried tomatoes and cherry tomatoes. Partially cover the pan and cook until the cherry tomatoes burst open and release their juices. Then add in the garlic, crushed red pepper, flakes black pepper, and salt.
- Next, toss in the bucatini! Then pour in the vegetable broth, water, and tomato paste. Bring to a boil. Cook on high heat, stirring the pasta several times as it boils. It’s ready when the pasta is al dente and the tomato sauce has nearly evaporated. It should take about 14 minutes.
- Remove pan from heat, season to taste with salt and pepper, and stir in the basil. Cover for 5 minutes. Serve with extra basil and Parmesan cheese. Drizzle top with oil if it seems a little dry.
How to Store Pasta
This tomato pasta will keep, stored in an airtight container in the refrigerator, for up to two days.
How to Freeze Pasta
Although it won’t taste as good as it does fresh, this One Pan Tomato Basil Pasta can be frozen. You’ll want to cool the pasta completely, then place the pasta in a freezer bag or freezer-safe storage container.
How to Reheat Pasta
Thaw pasta in the refrigerator overnight, then reheat in the microwave until warm. You can also reheat in a skillet, but you’ll want to add a little water to the pan.
I hope you and your family love this pasta recipe as much as we do! Pair it with my easy baked meatballs for a heartier meal!
And if you try this recipe for One Pan Tomato Basil Pasta, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day ♥
One Pan Triple Tomato Basil Pasta
- 1/4 cup olive oil
- 1/4 cup sun dried tomatoes (that have been packed in olive oil)
- 1 pint cherry tomatoes
- 8 cloves garlic, minced
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon black pepper
- 2 teaspoons salt (don't skimp here!)
- 1 pound bucatini pasta or thick spaghetti
- 4 cups vegetable broth
- 2 1/2 cups water
- (1) 6 oz can tomato paste
- 2 cups (about 3 large handfuls) fresh basil, thinly sliced
- Add the olive oil to a large pot or dutch oven and bring to a simmer over medium-heat. Add the sun dried tomatoes (along with any oil they may still have clinging to them) and the cherry tomatoes; mix well to coat. Partially cover the pan and allow the mixture to cook for 6 minutes - or until the cherry tomatoes have burst and released most of their juices - stirring once or twice.
- Add in the garlic, crushed red pepper. black pepper, and salt, stir well, and cook for 2 minutes.
- Add the bucatini into the pot, then pour in the vegetable broth, water, and tomato paste. Increase the heat to high, and - using a wooden spoon - gently break up the tomato paste, stirring it into the water/broth mixture. Allow the mixture to come to a rapid boil.
- Boil mixture, stirring and turning pasta frequently, until pasta is cooked and the sauce has nearly evaporated, about 14 minutes. Remove pan from heat, stir in the basil, and cover for 5 minutes.
- Serve with extra basil and cheese, if desired.