Easy One-Pot Pasta

Printed from Pennies & Pancakes

*Makes 6 adult-sized servings


12 oz. dry spaghetti

4 cups lightly salted water

1 (15 oz) can diced tomatoes

1 medium sweet onion (julienned)

2 cups spinach

1 medium green bell pepper (diced)

2 tsp. jarred minced garlic (or 4 cloves minced)

2 tsp. dried oregano

2 tsp. dried basil

1/4 - 1/2 tsp. crushed red pepper flake (opt.)

2 Tbsp. olive oil

salt and pepper to taste


Place all ingredients (except the extra salt and pepper) in a large stock pot. 

Cover, and bring to a boil. (If your pot isn't big enough, like mine, cover the pot when the pasta has softened sufficiently to fit inside.) 

Stir, and reduce the heat to low. Let simmer for 10-15 minutes depending on the thickness of your pasta, stirring occasionally, until pasta is al dente.

Remove from heat. Add salt and pepper to taste. Allow the pasta to sit for 5 minutes. There will be a small amount of liquid remaining in the pot. Toss the pasta to coat with the liquid. As it cools, the liquid will thicken into a sauce-like consistency due to the starch from the pasta. 

Serve hot. Garnish as desired with parmesan cheese and fresh herbs.