Tomato Basil One-Pot Spaghetti

• 12 ounces spaghetti
• 2 cups cherry tomatoes, halved
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 4 cups unsalted chicken or vegetable stock
• 1 can (14 ounces) crushed tomatoes
• 2 tablespoons olive oil
• Salt to taste
• Freshly ground black pepper to taste
• 1/2 cup fresh basil leaves, torn
• Grated Parmesan cheese for serving

Steps

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add minced garlic and sauté until fragrant.
3. 3 Stir in cherry tomatoes, oregano, red pepper flakes, and a pinch of salt.
4. 4 Cook until tomatoes start to soften.
5. 5 Add crushed tomatoes and stock, bring to a boil.
6. 6 Stir in spaghetti, ensuring it's submerged in liquid.
7. 7 Simmer uncovered, stirring occasionally, until pasta is al dente and sauce has thickened.
8. 8 Season with salt and pepper to taste.
9. 9 Stir in fresh basil leaves.
10. 10 Serve immediately with grated Parmesan cheese on top.

Equipment

• Large pot with lid
• Wooden spoon

Variations

• Add cooked ground turkey or sausage for extra protein.
• Include spinach or kale for an extra dose of greens.

Substitutions

• Substitute chicken stock with vegetable stock for a vegan option.
• Use dried basil if fresh isn't available.

Pairings

• Serve with a chilled white wine or an Italian soda.

Nutrition

Tips

• Use fresh herbs if available for the best flavor.
• Reserve a bit of cooking liquid to adjust sauce consistency if needed.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or stock to loosen the sauce.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight and reheat gently on the stove with a splash of water or stock.

Serving Suggestions

• Pair with a simple green salad and crusty bread for a complete meal.

FAQ