One Pan Spaghetti
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
8 servings
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Calories
323 kcal
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Course
Main Course
One Pan Spaghetti
Description
One Pan Spaghetti combines minced onions and garlic cooked gently in olive oil to develop a savory base. Whole plum tomatoes are added and mashed for a textured sauce, joined by chicken broth and Italian herbs including thyme, basil, Italian seasoning, and a touch of balsamic vinegar for subtle depth. The dry spaghetti is stirred in to absorb the flavorful liquid as it simmers over moderate heat, cooking evenly while being stirred periodically to prevent sticking. Once tender and most broth is absorbed, grated Parmesan cheese is mixed in, enriching the sauce with creamy umami notes.
The result is a simple and efficient pasta dish where the noodles soak up a balanced tomato and herb broth, accented by garlic and onion. Fresh minced basil and extra Parmesan garnish the top, adding freshness and a savory finish. This recipe serves well as a straightforward main course and can be adapted to include meat sauce or meatballs by browning ground meat beforehand.
The one-pan technique reduces cleanup and simplifies preparation. Adjusting the broth amount to make more sauce is possible when including meatballs. Timing the pasta to reach the right tenderness while absorbing seasoning creates a well-rounded dish without separate sauce preparation.
Ingredients
- 3 Tbsp olive oil
- 1 medium yellow onion minced
- 8 - 10 cloves garlic minced
- 28 oz whole plum tomatoes I like Muir Glen or Red Gold brands, canned
- 2 1/2 cups chicken broth (reduced sodium is preferred)
- 1 tsp Italian seasoning
- 1/2 tsp kosher salt
- 1/2 tsp thyme dried
- 1/2 tsp basil dried
- 1/4 tsp black pepper
- red pepper flakes optional, pinch
- 2 tsp balsamic vinegar
- 16 oz spaghetti pasta dry
- 1/4 cup Parmesan Cheese grated
- basil for garnish, minced, fresh
- Parmesan Cheese for garnish, additional, grated
Instructions
- Heat a wide, deep skillet or dutch oven over MED-LOW heat. Add olive oil, onion and garlic, and cook until softened, about 3-4 minutes.
- Add tomatoes and mash until desired consistency is reached. Add chicken broth and stir to combine. Increase heat to MED-HIGH / HIGH and bring to a boil.
- Add Italian seasoning, salt, thyme, basil, pepper, and balsamic vinegar. Add pasta and stir to combine well.
- Reduce heat until liquid is simmering, cover and cook 8-10 minutes, stirring every couple of minutes to prevent pasta from sticking to the bottom of the pan.
- After 8-10 minutes, most of the liquid should be absorbed and pasta should be tender.
- Stir in Parmesan cheese. Serve hot, topped with fresh basil and additional Parmesan if desired.
Notes
- For meat sauce, brown ground beef or Italian sausage before starting the recipe and drain excess fat.
- To add meatballs, you can bake pre-made or homemade meatballs separately and add them to the pasta after cooking.
- Increase the chicken broth by one-third cup to create a saucier dish when adding meatballs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 54g | 18% |
| Protein | 11g | 22% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 3mg | 1% |
| Sodium | 599mg | 25% |
| Potassium | 523mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 17mg | 19% |
| Calcium | 104mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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