Oh, the one-pot pastabilities.

There are days (okay, all of them) that I am in a rush to get dinner on the table. Where I have approximately 5 minutes before a hangry meltdown transpires. I also typically have a little person hanging off of my body and/or wanting to help.

Needless to say, most recipes I make these days are quick, easy, and something that won’t kill The Babe if she’s in the kitchen helping.

One-pot pastas fit the bill and then some.

I chop, The Babe transfers it to the pot.

I continue chopping, The Babe stirs everything in the pot.

I finish chopping, The Babe is busy smashing the tomatoes and flinging the dried pasta noodles out of the pot.

She’s happy.

I’m happy.

And 12 minutes later, dinner is officially on the table.

Which makes The Husband extremely happy.


Tomato Basil One-Pot Pasta

Get dinner on the table in 20 minutes flat with this deliciously simple one-pot pasta inspired by The Little Kitchen. It’s flavors are mild enough for new eaters, with a complexity that will satisfy even the most serious of foodies.
Course Main Course
Cuisine Italian
Keyword one-pot, pasta
Author Emily Levenson


  • 12 oz linguine or penne
  • 12 oz cherry tomatoes halved
  • 1 onion thinly sliced
  • 4 cloves garlic thinly sliced
  • 1/4 cup fresh basil loosely chopped
  • 2 tbsp oliveoil
  • 1 tsp salt
  • 4 1/2 cups water
  • 1 tsp balsamic vinegar optional


  • Combine all ingredients in a large saucepan or pot.
    Bring to a boil over high heat and cook pasta, stirring occasionally, until al dente and water has nearly evaporated; about 12 minutes.
    Serve hot!

More about Emily Levenson

Emily Levenson is a therapist turned holistic health coach, podcaster, meditation encourager, and seeker of everyday magic. Emily recently kicked off her third #The100DayProject, focusing her efforts on daily meditation.

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