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One-Pot Comfort Pasta for Two
A quick, creamy tomato pasta for two made in one pot with pantry staples and fresh basil.
Why this recipe works
This one-pot pasta recipe makes a comforting, creamy tomato pasta for two. It’s ideal for weeknights, small kitchens, or when you want minimal cleanup but a hearty meal.
- one pot pasta for two
- creamy tomato pasta
- easy weeknight pasta
- pasta one pot method
- simple pasta dinner
- fish-free pasta dinner
- creamy tomato sauce pasta
- basil pasta sauce
Key takeaways
One-pot cooking minimizes cleanup and boosts flavor.
Creamy finish adds richness without heavy effort.
Adjust timings by pasta shape for best results.
Recipe guide
This one-pot pasta recipe makes a comforting, creamy tomato pasta for two. It’s ideal for weeknights, small kitchens, or when you want minimal cleanup but a hearty meal.
Creamy, comforting pasta with minimal cleanup.
- One-pot cooking minimizes cleanup and boosts flavor.
- Creamy finish adds richness without heavy effort.
- Adjust timings by pasta shape for best results.
Overview
One-Pot Comfort Pasta is a fast, cozy dinner for two. It’s structured to cook the pasta directly in the sauce with a simple, creamy finish.
What you’ll need
- 160 g dried pasta (penne or spaghetti) x multiple counts in the list; use 160 g total for simplicity - 1 tbsp olive oil - 1 small onion, diced - 2 cloves garlic, minced - 200 g canned crushed tomatoes - 300 ml broth (chicken or vegetable) - 60 ml heavy cream - 50 g grated Parmesan - 2 tbsp butter - 1 tsp dried oregano - 1/2 tsp red pepper flakes (optional) - Salt and freshly ground black pepper to taste - 6 fresh basil leaves, torn
How to make it in 3 steps
1) Sauté aromatics: Heat oil in a large pot over medium heat. Add onion; cook 4–5 minutes until soft. Add garlic; cook 30 seconds. 2) Simmer: Stir in tomatoes, broth, oregano, pepper flakes, and salt/pepper. Bring to a simmer, add pasta mostly submerged. Simmer 10–12 minutes, stirring every 2–3 minutes until al dente and liquid is mostly absorbed. 3) Finish: Stir in cream, Parmesan, and butter until creamy. Taste and season, then fold in basil. Rest 1 minute and serve.
Serving tips
- Adjust fill by choosing a pasta type with similar cooking time. Start checking a minute earlier. - For a lighter version, skip butter and reduce cream to 30 ml.
Ingredients
- 160 g dried pasta (penne or spaghetti)
- 1 tbsp olive oil
- 1 small onion (about 80 g), diced
- 2 cloves garlic, minced
- 200 g canned crushed tomatoes
- 300 ml chicken or vegetable broth
- 60 ml heavy cream
- 50 g grated Parmesan cheese
- 2 tbsp butter
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- salt to taste
- freshly ground black pepper to taste
- 6 fresh basil leaves, torn
Instructions
- Heat olive oil in a large wide pot over medium heat.
- Add diced onion and cook until softened, about 4–5 minutes, stirring occasionally.
- Add minced garlic and cook 30 seconds until fragrant.
- Stir in crushed tomatoes, broth, dried oregano, red pepper flakes, and a pinch of salt and pepper.
- Bring mixture to a simmer, then add the dried pasta, pushing it down so it's mostly submerged.
- Reduce heat to medium-low and simmer, uncovered, stirring every 2–3 minutes to prevent sticking.
- Cook until pasta is just al dente and liquid is mostly absorbed, about 10–12 minutes (adjust time per pasta shape).
- Stir in heavy cream, grated Parmesan, and butter until melted and sauce is creamy.
- Taste and adjust seasoning with salt and freshly ground black pepper.
- Remove from heat and fold in torn basil leaves.
- Let rest 1 minute, then serve immediately.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, swap with about 350 g fresh tomatoes, simmer longer to reduce and concentrate.
What if my pasta is a different shape or cooking time?
Adjust simmer time to ensure pasta is al dente and liquid is absorbed; it may require 1–3 minutes more or less.
Can I make this ahead?
Best fresh, but you can reheat gently with a splash of broth to loosen sauce.