One Pot Cherry Tomato Pasta
This one pot cherry tomato pasta cooks right in the Dutch oven, so the pasta makes its own silky sauce while the tomatoes burst and turn sweet and jammy. No draining, no extra pot, just a cozy 20-minute dinner.
Servings: 4
Calories: 354kcal
Equipment
- Dutch oven or large heavy-bottom pot
- Wooden spoon or silicone spatula
- Knife + cutting board
- Measuring cups and spoons
Ingredients
- 1 lb gemelli pasta or fusilli/penne
- 3 tablespoon olive oil
- 1 onion finely chopped
- 3 garlic cloves finely chopped
- 2 cups cherry tomatoes
- 4 ½ cups vegetable broth plus more as needed
- 3 cups baby spinach
- ½ cup black olives
- ½ cup fresh basil chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a Dutch oven over medium-high heat. Add onion and cook until soft, about 3–4 minutes.
- Add garlic and cook for about 30 seconds, just until fragrant.
- Add pasta and cherry tomatoes. Pour in the broth and stir well so the pasta is mostly submerged. Season lightly with salt and pepper.
- Bring to a boil, then reduce to a steady simmer. Cook uncovered for 10–12 minutes, stirring often to prevent sticking.
- When the pasta is tender and the liquid looks saucy, turn off the heat. Stir in spinach and olives.
- Let the pasta rest for 2 minutes, then top with basil and serve immediately.
Notes
- Sticking fix: If pasta sticks, your heat is too high or you aren’t stirring enough. Lower the heat and add a splash of broth.
- Too thick: Add broth 1–2 tablespoons at a time and stir until glossy again.
- Too thin: Keep simmering 1–2 minutes, then rest off heat. The rest time is magic.
- Flavor boost: Finish with Parmesan, lemon zest, or red pepper flakes if you want it extra punchy.
Nutrition
Calories: 354kcal | Carbohydrates: 11g | Protein: 2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 1348mg | Potassium: 353mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3263IU | Vitamin C: 27mg | Calcium: 55mg | Iron: 1mg
