A delicious 1 pot pasta with cherry tomatoes made with whole wheat pasta. This 1 pot dish is so fast and easy to throw together, it’s done in 15 minutes and ready to serve. The whole family will love it!
I’ve been wanting to a try a one pot pasta for ages now. What’s not to love? Throw everything in one pot and tada! And I have to say, yes it is that simple! A little bit of stirring and after just a few minutes, dinner is served!
I will say, this is a very mild flavored pasta. We prefer our pasta to be pretty bold and flavorful around here but this was a nice change. I would however serve this as a side dish, maybe with a big salad and some protein on the side. It was great reheated for lunches and I will definitely make this again, although next time I will experiment with canned tomatoes since my cherry tomatoes are almost gone now. That being said, if you’re using fresh tomatoes you must use one that does not have a tough skin. The skins were hardly noticeable in this pasta but I can see how they wouldn’t be too pleasant if using tomatoes with a thicker skin.
As you’ll notice in the recipe, I used a 100% whole wheat pasta and I also used spaghettini instead of regular spaghetti. We just prefer the thinner noodles, especially when they’re whole wheat. I prefer the shorter cooking time too 😉 You can of course use spaghetti if you choose, just be aware the cooking time may be different, and you may need to add a splash of water or more veggie stock if needed.
1 Pot Pasta with Cherry Tomatoes
Ingredients
- 4 cups cherry tomatoes or any other tomatoes with a thin skin, halved or quartered depending on size
- 1 large onion sliced or diced
- 2-3 cloves garlic thinly sliced
- 2 tablespoons olive oil
- 1 - 375 g package of spaghettini or a 13 oz package
- 3 cups vegetable stock or water
- A handful of fresh basil roughly chopped, and more to serve
- Salt and pepper to taste
- Parmesan cheese to top
Instructions
- Add the cherry tomatoes, onions, garlic, olive oil and vegetable stock or water to the pot. Add the pasta(I like to break it in half so it fits in my pot better) and place over medium high heat.
- Bring to a boil and turn down to a simmer, stirring occasionally to stop anything from sticking to the bottom and scorching. Stir more frequently as the water is absorbed.
- Cook for 8-12 minutes, depending on your pasta. When done the pasta will be tender and most of the liquid will be absorbed. Remove from heat and let sit 2-3 minutes before serving. Top with extra fresh basil and Parmesan cheese if desired.
Notes
Comments & Reviews
Pina at One Two Culinary Stew says
One pot meals are always a good idea. I love what you’ve done with the spaghettini!
Charlotte Moore says
I have never seen spaghettini in the store. Or at least I haven’t noticed it called that. We love whole wheat pastas. I do buy extra thin.