Pin It The first time I made this pasta, I was exhausted after a long day and staring at my sink full of dishes. My friend had mentioned cooking pasta directly in the sauce, and I figured it was worth a shot just to skip the colander step. When that rotini started soaking up all the tomatoey broth and the spinach wilted right into the mix, I realized this wasnt just a lazy trick, it was the way the flavors really got to know each other.
Last winter, my sister came over and watched me make this, genuinely confused about why I was putting uncooked pasta into a pot of tomatoes and broth. She kept asking if I was sure about this method. When we sat down to eat and she took her first bite, she looked at me with this shocked expression and said the pasta actually tasted like the sauce, not like it was just coated in it. Now she texts me every time she makes it, still kind of amazed that it works.
Ingredients
- Rotini pasta: The spiral shape catches all the sauce in those crevices, which is exactly what you want in a one-pot pasta
- Canned diced tomatoes: Dont drain them, those juices become part of the cooking liquid that flavors the pasta as it cooks
- Fresh baby spinach: It wilts beautifully into the hot pasta and adds this fresh bright contrast to the rich tomatoes
- Onion and garlic: These aromatics build the flavor foundation right in the pot before anything else goes in
- Vegetable broth: This is what the pasta cooks in, so use one you actually like drinking because the pasta will soak up that flavor
- Olive oil: Start with this in the pot to cook your onions, it carries all those spices and helps everything meld together
- Dried oregano and basil: These classic Italian herbs bloom in the hot oil and broth, giving that familiar comforting taste
- Crushed red pepper flakes: Optional, but even just a tiny pinch adds this gentle warmth that makes the dish feel complete
- Parmesan cheese: Stirring it in at the end makes everything creamy and adds that salty umami punch
Instructions
- Get your aromatics going:
- Warm the olive oil in your large pot over medium heat, then add the chopped onion and let it soften for about 4 minutes until it turns translucent and smells sweet. Stir in the garlic and give it just 1 minute, you want it fragrant but not browned.
- Build the sauce base:
- Pour in the diced tomatoes with all their juices, then add the vegetable broth, oregano, basil, red pepper flakes if you want some heat, and salt and pepper. Stir everything together and let it come to a boil.
- Add the pasta:
- Once its bubbling, dump in the uncooked rotini and stir well to make sure all the pasta is submerged. Reduce the heat to medium-low and let it simmer uncovered, stirring occasionally so nothing sticks, for about 12 minutes until the pasta is al dente and most of the liquid has been absorbed.
- Add the fresh elements:
- Stir in the fresh spinach and watch it wilt into the pasta, which takes just 1 to 2 minutes. If youre using Parmesan, add it now and stir until it melts into a creamy sauce that coats every spiral.
- Taste and serve:
- Give it a final taste and add more salt or pepper if needed. Serve it hot right from the pot, with extra Parmesan on the table for anyone who wants to sprinkle more on top.
Pin It This pasta became my go-to when I moved into my first apartment and had exactly three pots to my name. My roommate would come home from work and smell the garlic and tomatoes, and wed stand around the stove just taking turns stirring and talking about our days. It felt like such a grown-up dinner, but it came together in the time it took to set the table.
Making It Your Own
Sometimes I toss in a handful of chickpeas or white beans during the last few minutes of cooking, which turns this into a more substantial meal. A can of drained cannellini beans works beautifully and makes the pasta feel somehow even more comforting.
What to Serve Alongside
A simple green salad with a bright vinaigrette cuts through the richness of the pasta. I love tearing some crusty bread into chunks to soak up whatever sauce is left in the bowl, its the best part of the whole meal.
Make It Your Way
The beauty of this recipe is how flexible it is. I sometimes add sliced bell peppers or zucchini along with the onions if I have vegetables that need to be used up. Those cook down and become part of the sauce, which feels like a secret way to sneak in more vegetables.
- Try penne or fusilli if rotini isnt your thing, the shape change keeps the same one-pot magic
- For extra protein, stir in some cooked Italian sausage or crumbled tofu during the last few minutes
- Make it vegan by skipping the Parmesan or using a dairy-free alternative, its still incredibly satisfying
Pin It This pasta has that rare quality of being both comforting enough for a quiet Tuesday and impressive enough for friends. Plus, youll be done with cleanup before you even sit down to eat.
Recipe FAQ
- → Can I use fresh tomatoes instead of canned?
Yes, you can substitute 500g fresh tomatoes, diced and seeded. However, you may need slightly less vegetable broth since fresh tomatoes release less liquid than canned varieties.
- → What pasta shapes work best for this dish?
While rotini is ideal, penne, fusilli, or rigatoni all work wonderfully. Choose shapes with ridges or curves that hold the tomato and herb flavors effectively.
- → How can I make this dish more protein-rich?
Stir in cooked chickpeas, white beans, or lentils during the final minutes. For non-vegetarian options, crumbled Italian sausage or diced grilled chicken complement the flavors beautifully.
- → Is this suitable for a gluten-free diet?
Absolutely. Simply use certified gluten-free pasta in place of regular rotini. The cooking time and method remain the same, though gluten-free pasta may cook slightly faster.
- → Can I prepare this dish ahead of time?
This dish is best served fresh, but you can prepare ingredients in advance. Store cooked portions in an airtight container for up to three days and reheat gently on the stovetop with a splash of broth to restore creaminess.
- → What side dishes pair well with this meal?
Serve alongside a crisp green salad, garlic bread, or crusty ciabatta for dipping. A light white wine like Pinot Grigio or a refreshing lemon-infused sparkling water complements the dish nicely.