Save to Pinterest The smell of tomatoes simmering with garlic always pulls me into the kitchen, no matter what I was doing before. I discovered this one-pot method during a particularly exhausting week when I couldn't fathom washing multiple pots but still craved something comforting and homemade. Now it's become my go-to when friends text that they're stopping by unexpectedly and I need something that feels special without requiring hours of prep.
Last winter my sister came over during a snowstorm, and I threw this together while we caught up by the stove. She kept asking what smelled so incredible and couldn't believe it was just pasta, vegetables, and some herbs. Now whenever she visits, she specifically requests this dish, hovering nearby until I finally serve it in bowls with extra cheese on top.
Ingredients
- 340 g (12 oz) rotini pasta: The corkscrew shape captures the sauce in every crevice, making each bite perfectly coated
- 400 g (14 oz) canned diced tomatoes with juices: Use good-quality tomatoes here since they form the base of the entire dish
- 100 g (3.5 oz) fresh baby spinach: Add this at the end so it wilts just right without becoming mushy
- 1 medium onion, finely chopped: Finer pieces cook faster and distribute evenly throughout the pasta
- 3 cloves garlic, minced: Fresh garlic makes such a difference here, don't skip it
- 900 ml (4 cups) vegetable broth: This liquid both cooks the pasta and becomes the sauce as it reduces
- 2 tbsp olive oil: Creates a nice base for sautéing the aromatics
- 1 tsp dried oregano and 1/2 tsp dried basil: Classic Italian herbs that make the house smell amazing
- 1/4 tsp crushed red pepper flakes (optional): Just a hint of warmth that builds on the tomato flavors
- Salt and black pepper to taste: Taste at the end since the broth already has sodium
- 40 g (1/2 cup) grated Parmesan cheese (optional): Stir it in for creaminess or sprinkle on top
Instructions
- Sauté the aromatics:
- Heat olive oil in a large pot over medium heat, add onion and cook for 3-4 minutes until softened and translucent
- Add the garlic:
- Stir in minced garlic and cook for just 1 minute until fragrant, watching carefully so it doesn't brown
- Build the sauce base:
- Add diced tomatoes with their juices, vegetable broth, oregano, basil, red pepper flakes if using, salt and pepper
- Bring it to a boil:
- Let everything come to a rolling boil, then add the rotini and stir well to prevent sticking
- Simmer until pasta is perfect:
- Reduce heat to medium-low and cook uncovered for 10-12 minutes, stirring occasionally until pasta is al dente and most liquid is absorbed
- Wilt the spinach:
- Stir in fresh spinach and cook for 1-2 minutes until just wilted but still vibrant
- Finish with cheese:
- Add Parmesan if using and stir until melted and creamy, then taste and adjust seasoning
Save to Pinterest This recipe became a household favorite during a month when money was tight but we still wanted something comforting. My roommate started requesting it weekly, and I realized that some of the best meals come from the simplest ingredients treated with care. Now it reminds me of cozy nights in, good conversation, and the way a shared meal can turn an ordinary evening into something memorable.
Making It Your Own
Once you've made this a few times, you'll start seeing all the little places where you can make it yours. Sometimes I add a splash of white wine with the broth for extra depth, or toss in some sun-dried tomatoes if I have them in the pantry. The beauty of a one-pot pasta is that it's incredibly forgiving while still feeling special.
Serving Suggestions
While this pasta is absolutely satisfying on its own, a simple green salad with a bright vinaigrette cuts through the richness beautifully. Crusty bread is almost mandatory for sopping up any remaining sauce at the bottom of the bowl. On cold nights, I'll serve it alongside some roasted vegetables or a light soup for extra warmth.
Storage and Meal Prep
This pasta keeps surprisingly well and makes excellent leftovers for lunch the next day. Store it in an airtight container in the refrigerator for up to 4 days, knowing that the pasta will continue softening slightly as it sits. When reheating, add a splash of water or broth to bring back the saucy consistency.
- Freeze individual portions for up to 3 months if you want to meal prep ahead
- The spinach will darken slightly in storage but the flavor remains delicious
- Reheat gently on the stove over low heat, stirring occasionally to prevent sticking
Save to Pinterest There's something deeply satisfying about a meal that comes together so simply yet tastes so comforting. I hope this becomes one of those recipes you turn to again and again.
Common Recipe Questions
- → Can I use another pasta shape instead of rotini?
Yes, penne or fusilli work well as alternatives and hold the sauce nicely in this one-pot preparation.
- → How do I make this dish vegan?
Simply omit the Parmesan cheese or substitute it with a plant-based cheese alternative to keep it vegan.
- → Is it necessary to stir the pasta while cooking?
Occasional stirring helps prevent the pasta from sticking and ensures even cooking in the broth.
- → Can I add protein to this dish?
Yes, adding cooked chickpeas or white beans boosts protein while complementing the flavors.
- → What kind of broth is best for this dish?
Vegetable broth is recommended for a rich, savory base that enhances the tomato and spinach flavors.