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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

Ingredients

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
2630kj
620kcal 31%
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

Method

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.
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.
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