One Pan Basil and Tomato Pasta

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This One Pan Basil and Tomato Pasta recipe is made all in one pan! Even the pasta is cooked in the same pan and it’s so flavorful and delicious! An easy and fresh pasta recipe for spring and summer.

One Pan Basil and Tomato Pasta in a bowl with basil and tomatoes

It’s hard to imagine cooking pasta in a pan since we’re so accustomed to cooking the pasta separately in a pot, but for this recipe, you actually cook it in the pan with all of the other ingredients and it’s so easy!!

The pasta is cooked with onions, basil, cherry tomatoes, and garlic and seasoned with a good amount of salt, pepper with a little cayenne. It’s absolutely delicious!

Ingredients for one pot pasta recipe

We first tried this recipe in Martha Stewart’s One-Pot book. I enjoyed the concept but felt like it needed a little adjusting to add more flavor.

I also paired it with fresh burrata cheese and that made a huge difference too! You can boil the pasta in vegetable or chicken stock. However, I got enough flavor from adding more onions, garlic, tomatoes and salt, and pepper.

Pasta ingredients in a cast iron pan with garlic, tomatoes, basil, onions and noodles.

How do you Make One-Pan Pasta?

Once the onion is thinly sliced, the garlic is sliced and the tomatoes cut in half, everything is boiled together in a cast-iron skillet!

The pasta is cooked just until al dente and the onions are thinly sliced and almost resemble the same shape as the pasta after it’s all cooked, adding a lot of flavors.

How do you know when pasta is al dente?

Pasta should be cooked al dente. It should not be too soft or mushy as that texture is considered over cooked pasta.

When you bite into the pasta, it should be firm, not crunchy and done right when the white of the pasta center disappears.

This happens fairly quickly so you constantly have to watch the pasta and taste it so it doesn’t overcook. Once you start cooking your pasta al dente, you will NEVER be able to eat overcooked pasta again!

One Pan Basil and Tomato Pasta cooking in a cast iron pan.

It will take the pasta about 9 minutes or so to cook with the other ingredients. After 8-9 minutes, make sure you continue to taste the pasta every 30 seconds as it will probably be al dente.

The liquid, water or stock whatever you choose to use, will turn into a light refreshing olive oil pasta sauce that covers the noodles.

Holding noodles above a cast iron skillet

Use tongs to serve the pasta and scoop the onions, garlic and tomatoes up too. Spoon in a little sauce, add more salt and pepper, fresh basil and a ball of fresh burrata cheese.

This is such a great spring pasta and summer pasta recipe. It’s easy to make, light in flavor and pretty to serve. We made it using linguine but spaghetti noodles would work too.

One Pan Basil and Tomato Pasta in white bowl.

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One Pan Basil and Tomato Pasta close-up of noodles.

Serve it with a refreshing cocktail and our salad that goes with everything and you have a complete meal! If you make this pasta please share with us by tagging @sugarandcharm on our social channels!

One Pan Pasta 9

One Pan Basil and Tomato Pasta Recipe

This One Pan Basil and Tomato Pasta recipe is made all in one pan! Even the pasta is cooked in the same pan and it's so flavorful and delicious! An easy and fresh pasta recipe for spring and summer.
4.50 from 2 votes
Print Pin Rate
Course: dinner
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 481kcal
Author: Eden


  • 12 ounces dried linguine pasta
  • 12 ounces cherry tomatoes, halved
  • 1.5 large white onion, thinly sliced
  • 5 cloves garlic, roughly sliced
  • 1/4 teaspoon ground cayenne pepper
  • 4 sprigs fresh basil
  • 4 tablespoons extra-virgin olive oil, more for serving
  • 4 cups water
  • 3 teaspoons sea salt, more to taste
  • 1.5 teaspoons pepper, more to taste
  • 4 large balls of fresh burrata cheese


  • In a large cast-iron skillet combine pasta, water, sliced onions, tomatoes, cayenne, basil, oil, garlic, salt, and pepper and bring to a boil on high.
  • Cook the pasta stirring so it doesn’t burn on the bottom.
  • Cook for about 8-10 minutes until pasta is al dente and water is pretty much evaporated, but not totally gone.
  • Use tongs to serve in four bowls and place 1 large burrata cheese in each bowl with the pasta. Drizzle with more olive oil, add fresh basil and season with salt and pepper if needed.


You can cook this pasta in vegetable or chicken broth instead of water to add more flavor. Just alter the salt if you do that.
The recipe can be made with spaghetti noodles.
Pasta can be cooked in a cast-iron skillet or a stainless steel skillet.


Calories: 481kcal | Carbohydrates: 73g | Protein: 13g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 1mg | Sodium: 1773mg | Potassium: 463mg | Fiber: 4g | Sugar: 6g | Vitamin A: 480IU | Vitamin C: 24mg | Calcium: 61mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @sugarandcharm or tag us #sugarandcharm!

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