Easy One Pot Spaghetti with Garlic Tomatoes

There’s something magical about a recipe that reminds you of late nights during college — broke, hungry, and totally new to cooking. That was when I discovered the joy of one-pan meals. It wasn’t fancy, but the whole dorm would smell like garlic and tomatoes, and just like that, dinner brought people together. This easy sheet pan dinner—or more accurately, a skillet pasta—is a weeknight savior that’s perfect for anyone just getting comfortable in the kitchen.

What makes this lemon herb chicken recipe’s pasta cousin so lovable is how little effort it takes. There’s no boiling water separately, no draining, and barely any cleanup. Just one pan, a few fresh ingredients, and 20 minutes. And you’ve got a delicious, comforting dish that also happens to be a quick and healthy meal.

Why This Recipe is Special

This dish brings together the best of quick Italian-inspired cooking with the practicality every beginner cook needs. The pasta cooks directly in a garlicky tomato broth, soaking up all the bold, fresh flavors along the way. It’s flexible, budget-friendly, and easy to customize based on what you have on hand. You don’t need professional tools or a pantry full of exotic spices—just the will to stir and taste as you go.

This is the kind of meal that teaches you how ingredients work together, how to adjust for taste, and how to trust your instincts. And that’s the kind of confidence that builds a cook.

Ingredients and Preparation

Onion
Adds a savory, slightly sweet foundation that forms the base of flavor for the sauce. You can use red, yellow, or white onion—whatever’s available.

Garlic
The real hero of this dish. Sautéed garlic infuses the broth and pasta with a comforting, aromatic depth. Pre-minced or fresh cloves both work.

Fresh Tomatoes
They provide natural sweetness and acidity. Campari or Roma tomatoes are ideal, but canned diced tomatoes can be used in a pinch.

Chicken Broth
Not just for cooking the pasta—it adds flavor. Vegetable broth works for a vegetarian version, and water with a bouillon cube is another solid swap.

Spaghetti (uncooked)
Choose regular spaghetti for even cooking. If you’re using angel hair, reduce the cook time slightly. Avoid thick pasta like fettuccine unless you want to increase the broth and cook time.

Italian Basil (fresh or dried)
Brings freshness and that signature herbal note. If you don’t have basil, dried oregano or parsley can work too.

Salt
Essential to bring out all the other flavors. Start small—you can always add more.

Parmesan Cheese
Gives a creamy, salty finish to balance the acidity of the tomatoes. A sprinkle of nutritional yeast can be a good vegan alternative.

Chopped Parsley (optional)
Adds brightness and color. Nice to have, but not essential.

Step-by-Step Instructions

Step 1 Heat olive oil in a wide skillet or pot over medium heat. Once warm, add chopped onion and garlic. Sauté for about 3 minutes, until the onions start to become translucent and the garlic is fragrant but not browned.

Step 2 Add chopped tomatoes, chicken broth, basil, and uncooked spaghetti straight into the pan. Use a spatula or spoon to press the pasta down into the liquid. If your pan isn’t wide enough, break the spaghetti in half to make sure it’s fully submerged.

Step 3 Cover the pan with a lid and lower the heat to medium-low. Let it simmer for about 8 minutes. Stir once or twice to prevent sticking. If the pasta isn’t fully cooked by the end of this time, add a splash more broth and cook for another 1–2 minutes.

Step 4 Remove the lid, season with salt, and give it a final stir. The sauce should be slightly thickened and clinging to the noodles. Turn off the heat and sprinkle Parmesan cheese and chopped parsley over the top before serving.

Beginner Tips and Notes

• If the pasta sticks: Gently loosen it with a wooden spoon while cooking. Stirring a few times during cooking helps avoid clumps.
• If the sauce dries out before the pasta is done: Add a few more tablespoons of broth or water, cover, and let it cook a bit longer.
• Prep Tip: Dice your onions and tomatoes ahead of time and keep garlic pre-minced in the fridge for super fast cooking.
• Tool Substitutes: No lid? Use a sheet of foil over your pan. No spatula? A large spoon works too.
• Make it heartier: Toss in cooked chicken, shrimp, or chickpeas at the end.

Serving Suggestions

This quick and healthy meal pairs wonderfully with:

• Garlic bread or toasted sourdough to scoop up the sauce.
• Simple side salad with lemon vinaigrette for a refreshing crunch.
• Grilled or roasted veggies, like zucchini or asparagus, for extra nutrition.

Storage Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or water in the microwave to loosen the pasta and revive the sauce. This dish doesn’t freeze well due to the pasta texture, so aim to enjoy it fresh.

Let’s Make Dinner Together

If you’re just starting out in the kitchen, this one-pot pasta is your entry into the joy of cooking real food with real flavor. It’s forgiving, flexible, and incredibly rewarding. Try it tonight and see for yourself.

Let me know in the comments how it went—did you switch up the herbs? Add some protein? Or maybe just devoured it straight out of the pan like a pro? Either way, I’d love to hear your version of this beginner-friendly easy sheet pan dinner turned pasta perfection.

FAQ About Easy One Pot Spaghetti with Garlic Tomatoes

More Relevant Recipes

• Shrimp Spaghetti Recipe
• Chicken Spaghetti
• Million Dollar Spaghetti

Print