Go Back Email Link

One Pan Pasta

This one-pot-wonder sees both pasta and sauce cooked together resulting in perfectly al dente spaghetti and 50% less washing up!
Course Main Course
Cuisine Italian
Keyword basil, cheese, garlic, olive oil, pasta, spaghetti, spinach, tomatoes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people
Calories 289kcal


  • Chopping Board
  • Large frying pan
  • Pair of tongs


  • 200 g Spaghetti
  • 200 g Cherry tomatoes
  • 100 g Baby spinach leaves
  • 1 cup Onion
  • 3 cloves Garlic
  • 1 tbsp Red chili
  • 8-10 Basil leaves
  • 2 tbsp olive oil extra virgin
  • 50 g Pecorino cheese
  • Salt
  • Black pepper powder


  • Chop cherry tomatoes, garlic, onion, red chili. Chop everything nice and thin as our pasta will be cooked fast so it’s very important to slice everything as thin as possible.
  • Now it’s time to assemble everything into a pan. In a large pan assemble spaghetti, onions in one corner, tomatoes, chili, and tear off some of the fresh basil leaves, spinach leaves, and a drizzle of oil. In the end, season with some salt and pepper and then add water or chicken stock. turn on the heat and cook for about 10 minutes.
  • Keep stirring with a tong, so that our pasta gets cooked well. And after 10 minutes our smooth, silky pasta is cooked well.
  • Now remove the pan from the stove, and add grated Pecorino cheese, a dash of salt and pepper if required, tear some of the fresh basil leaves and give it a final stir. And boom our one-pan pasta is ready to be served.


Slice vegetables very thin as our pasta will be cooked very soon, so if they are thick it will be difficult to cook them.
If you want you can avoid spinach, but using spinach is a healthy option.