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One-pot tomato pasta recipe

One-pot tomato pasta recipe

138 ratings

Whip up a healthy feast for two in just 15 minutes using storecupboard ingredients with this one-pot tomato pasta. The spaghetti is cooked in the sauce for extra flavour, while a final sprinkle of garlicky breadcrumbs adds an unexpected twist to a simple dish. See method

  • Serves 2
  • 5 mins to prepare and 10 mins to cook
  • 620 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free


  • 4 tsp olive oil
  • 4 tbsp fresh or dried breadcrumbs
  • 2 garlic cloves, crushed, or 1 tsp garlic granules
  • ½ tsp dried thyme, plus a pinch
  • 1 onion, peeled and finely sliced
  • 400g tin chopped tomatoes​
  • 2 tsp red wine vinegar
  • 250g spaghetti
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    9g 13%
  • Saturates

    1g 7%
  • Sugars

    17g 19%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 119.7g Protein 20.9g Fibre 8.8g


  1. Heat 2 tsp oil in a medium saucepan over a medium heat and fry the breadcrumbs for 3-4 mins, stirring often, until just turning golden brown. Add half the garlic and a pinch of thyme, then cook for another 1 min until toasted and fragrant. Tip into a bowl and set aside.
  2. Add the remaining 2 tsp oil to the pan and cook the onion over a medium heat for 5-6 mins until softened and slightly browning. Add the remaining garlic and ½ tsp thyme, cook for 1 min, then add the pinch of thyme, the tomatoes and vinegar; season. Stir well and bring to a simmer.
  3. Break the spaghetti in half and add to the pan with 500ml boiling water. Cook over a medium heat for 10-12 mins until the pasta is al dente, adding a splash more water if it starts to stick. Divide between 2 bowls and scatter over the garlicky breadcrumbs to serve.

See more Pasta recipes

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