When the day has stretched longer than expected and the kitchen feels more like a chore than a creative space, this one pot spaghetti swoops in like a reliable friend. It’s the kind of dish that doesn’t demand much attention but rewards you with warmth and comfort right at the table. The garlic and oregano infuse the air with a familiar, inviting scent while the tomatoes bubble softly, mixing with pasta that soaks up every bit of flavor. Somewhere between stirring and setting the table, there’s a moment when you realize dinner isn’t just fuel—it’s a pause, a breath, a small celebration of simplicity. I usually get a little distracted here, maybe checking my phone or glancing out the window, but that’s part of the charm—it’s forgiving, like a good conversation.
Why You’ll Love It:
- Everything cooks in one pot, cutting down on cleanup and fuss after a long day.
- The flavors meld beautifully without needing hours of simmering—quick but satisfying.
- It’s simple—and that’s kind of the point. No complicated steps or exotic ingredients required.
- Perfect for those evenings when you want comfort food but don’t have the energy for a big production.
If you’re worried about the pasta sticking or the sauce drying out, just keep an eye on it and stir now and then. It’s not a delicate dance, more like a casual sway—trust me, it turns out great even if you get distracted.
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One Pot Spaghetti
- Total Time: 25 minutes
- Yield: 4 1x
Description
A quick and easy one pot spaghetti recipe that combines pasta, tomatoes, garlic, and herbs all cooked together for a flavorful and fuss-free meal.
Ingredients
12 ounces spaghetti
1 tablespoon olive oil
4 cloves garlic, thinly sliced
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1 can (28 ounces) crushed tomatoes
4 1/2 cups vegetable broth
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped fresh basil
Instructions
In a large pot or deep skillet, combine the spaghetti, olive oil, sliced garlic, dried oregano, red pepper flakes, crushed tomatoes, vegetable broth, salt, and black pepper.
Bring the mixture to a boil over medium-high heat.
Reduce heat to medium-low and simmer, stirring frequently to prevent the pasta from sticking, until the spaghetti is cooked through and the liquid has mostly evaporated, about 12 to 15 minutes.
Remove the pot from heat and stir in the chopped fresh basil.
Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Kitchen Notes: You don’t need anything fancy to pull this off—just a large enough pot or deep skillet where everything can mingle comfortably. Serving it with a crisp side salad or toasted bread adds a nice contrast to the saucy pasta. I sometimes toss in a handful of spinach or swap fresh basil for parsley depending on what’s on hand, but honestly, the base recipe holds up well with just a few tweaks. If you want a bit of heat, a pinch more red pepper flakes does the trick, though I haven’t tested it with a whole teaspoon—might be too much for some.
FAQ:
Can I use a different type of pasta? Probably, but cooking times may vary, so keep an eye on it.
Will it reheat well? Yes, gently on the stove with a splash of broth or water to loosen the sauce.
Is it vegetarian? Absolutely, and you can make it vegan by ensuring your broth is plant-based.
Sometimes, the simplest meals turn out to be the most memorable. Give this one pot spaghetti a try and see how a few straightforward ingredients can come together for a satisfying dinner that feels like a small, delicious victory.