Make summer dinners more leisurely with a one-pot pasta—all the ingredients, including the dry pasta, go into the pot at the same time. This cuts back time and dirty dishes in half without sacrificing the flavors and textures. Perfect for when you’re in a pinch or just feeling lazy!
One-pot pasta may feel trendy, but there is a reason for the craze. As the pasta cooks and releases its starch and the cooking liquid reduces, a creamy sauce is created. You may end up deciding this is the only way to ever cook pasta again.
What’s in My One-Pot Spaghetti
This pasta involves simple ingredients that are easy to shop for, like spaghetti, chicken stock, canned artichokes, and jarred capers. Use in-season tomatoes for a burst of sweet juice. The capers add a salty bite, which helps cut the sweetness of the tomatoes and starchy pasta. And, of course, no pasta is complete without cheese. Manchego is a briny, mild cheddar-like grating cheese you will enjoy here.
How Long to Cook the Spaghetti
If the package says to cook the spaghetti for 10 to 12 minutes, start the clock as soon as the liquid comes up to a boil. I found it best to bring it up to a boil with the lid on—it’ll boil faster that way— and cook the pasta over high heat with the lid off, so the liquid evaporates and the pasta cooks through in unison. This results in a toothsome pasta with a beautifully reduced sauce.
Switch up the ingredients! Here’s how:
- Instead of spaghetti, you could use dry fusilli, spaghettini, fettuccine, or rigatoni—De Cecco and Barilla are my go-to pasta brands. The amount of liquid and type of pot used will depend on the length and density of the pasta. Start with 4 cups of stock for 1 pound of dry pasta and add more as needed until the pasta is al dente and the sauce is saucy.
- You could use cherry tomatoes instead of grape tomatoes. And if you’re looking for a sweeter tomato, yellow pear tomatoes are delicious too.
- Use fresh parsley or tarragon instead of fresh basil. Dried basil also works.
- For a vegetarian version, use vegetable stock instead of chicken stock.
- I use canned artichoke hearts, but you could use fresh or frozen (thawed) ones.
Make It Your Way
Suppose you're looking for a heartier one-pot pasta—the addition of cooked chicken breasts, sausage, or ground beef works well. For a creamier version, add heavy cream. And if you want to go all-out vegan, use vegetable broth, coconut milk, or even tomato sauce. One-pot pastas are incredibly versatile!
Easy Summer Pastas
One-Pot Spaghetti with Tomatoes, Artichokes, and Capers
The recipe calls for low-sodium chicken stock, since the capers and cheese are salty. When using regular chicken stock, omit the salt and add more at the end before serving, if needed.
1 pound dry spaghetti
1 pint grape tomatoes, halved
1 (14-ounce) can artichoke hearts, drained and halved
1/4 cup capers, drained
4 cups (32 ounces) low-sodium chicken stock
1 packed cup fresh basil leaves, finely chopped
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/2 cup grated Manchego cheese (optional)
Add all of the ingredients in a skillet:
In a large lidded skillet, add the spaghetti, tomatoes, artichoke hearts, capers, chicken stock, basil, salt, and black pepper.
Cook the pasta:
Place the skillet over high heat. Cover it with a lid and bring it up to a boil, stirring occasionally so that the pasta doesn’t stick. It will take 6 to 7 minutes for it to come up to a boil.
As soon as it comes to a boil, give the spaghetti a good stir and continue cooking it, uncovered, until al dente and the liquid has reduced to a viscous sauce, about 13 minutes. Stir it occasionally.
At this point, if the pasta isn’t cooked through and the skillet looks dry, add up to 1/2 cup stock or water and continue cooking. The cook time will depend on the brand of your spaghetti and the strength of your stovetop.
Add the cheese and serve:
Remove the pasta from the heat. Taste it and add more salt and black pepper, if you’d like. Sprinkle in the Manchego cheese, if using, and toss to combine. Serve warm.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat it on the stovetop over low heat with a little bit of chicken stock or water until warmed through.
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|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 67g||24%|
|Dietary Fiber 7g||25%|
|Total Sugars 4g|
|Vitamin C 13mg||66%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|