Joy of Cooking’s One-Pan Pasta with Tomatoes and Herbs

One-Pan Pasta with Tomatoes and Herbs

This simple, but impressive one-pot pasta recipe includes tomatoes, anchovies, and basil. Want to make it a little heartier? Add crumbled sausage.

Serves4

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Credit: Heidi's Bridge

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A recent “discovery” that has deep roots in Italian home kitchens, this dish flies in the face of the conventional wisdom that pasta must be cooked in a large quantity of water. For a heartier version, brown eight ounces crumbled Italian sausage, store-bought or homemade, then transfer to a plate and use three tablespoons of the rendered fat (add olive oil if needed) to cook the onions and garlic. Proceed as directed, adding the sausage back in with the basil and cheese.

One-Pan Pasta with Tomatoes and Herbs

This simple, but impressive one-pot pasta recipe includes tomatoes, anchovies, and basil. Want to make it a little heartier? Add crumbled sausage.

Serves 4

Nutritional Info

Ingredients

  • 3 tablespoons

    olive oil

  • 1

    medium onion, thinly sliced

  • 1/2 teaspoon

    salt, plus more as needed

  • 3 cloves

    garlic, thinly sliced

  • 1/2 teaspoon

    red pepper flakes

  • 1/2 teaspoon

    dried oregano, or 1 teaspoon minced fresh oregano leaves

  • 2 tablespoons

    tomato paste

  • 1/2 cup

    dry white wine, water, or chicken or vegetable stock

  • 3 cups

    water, or chicken or vegetable stock

  • 3

    Roma or plum tomatoes, chopped, or 1 (14 1/2-ounce) can diced tomatoes

  • 4

    anchovy fillets, minced (optional)

  • 12 ounces

    dried spaghetti, linguine, fettuccine, or bucatini pasta

  • 10

    fresh basil leaves, or to taste

  • Up to 3/4 cup grated Parmesan cheese (3 ounces)

  • Freshly ground black pepper

Instructions

  1. Warm the olive oil in a large, deep skillet over medium heat until shimmering. Add the onion and salt and cook, stirring, until softened, about 5 minutes. Add the garlic, red pepper flakes, and oregano, and cook 1 minute. Add the tomato paste and cook until it browns slightly on the bottom of the skillet.

  2. Add the 1/2 cup white wine, water, or stock. Scrape any browned bits off the bottom of the skillet. Add the remaining 3 cups water or stock, tomatoes and their juices, and anchovies, if using. Bring to a boil.

  3. Add the pasta and boil, stirring occasionally, until tender, 7 to 10 minutes depending on the pasta shape. If the liquid has evaporated before the pasta is tender, add more liquid and continue cooking. Remove from heat and stir in the basil and Parmesan. Taste and season with salt and pepper as needed.

Recipe Notes

B Sausage variation: For a heartier version, brown 8 ounces crumbled Italian sausage, store-bought or homemade, then transfer to a plate. Use 3 tablespoons of the rendered fat (add olive oil if needed) instead of the olive oil. Proceed as directed, adding the sausage back in with the basil and cheese.

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.

Recipe reprinted with permission from Joy of Cooking 2019 Edition Fully Revised and Updated by Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker, John Becker and Megan Scott, Scribner 2019.