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One-Pot Toasted Tomato Pasta

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  • Author: Gönül
  • Total Time: 15 minutes
  • Yield: 4 Servings 1x
  • Diet: Vegan


This one-pot toasted tomato pasta is the easiest meal you'll ever make—all without compromising on taste! But how is this different than all the other one-pot pasta recipes? It's because we'll TOAST the pasta first! If this concept sounds completely foreign, you're in for a treat.


Units Scale
  • 2 tablespoons (30g) olive oil
  • 8 ounces (275g) pasta
  • 1 cup (250g) strained tomatoes (or substitute with fresh grated)
  • 3 cups (about 750g) boiling water
  • 1/2 teaspoon table salt (or more to taste)
  • ground black pepper to taste
  • Optional Add-Ins: spinach, canned chickpeas or white beans
  • Optional Toppings: fresh herbs, vegan cheese


  1. In a wide and large pan, sauté the pasta in olive oil on medium-high heat, stirring constantly, until the edges are golden brown. This should take about 7-8 minutes.
  2. Pour in strained tomatoes and boiling water. If using, add canned chickpeas or any other add-ins.
  3. Bring to a boil on high heat and give it a stir. When boiling, turn the heat down a bit for a fast simmer with the lid on—about 7-9 minutes.
  4. Turn off the heat right before or as the pasta is al dante, depending on preference. The pasta will cook more as it sits.
  5. Put the lid back on for a few minutes and serve immediately. Garnish with fresh tomatoes and herbs if you’d like. Enjoy!


Pasta — To equally toast all the pasta, go with a flatter variety like Penne, or a longer noodle such as Spaghetti or Linguine. To also get surfaces that aren't sautéed (more variety), go with Fusilli or Farfalle

Water Amount — Use as little water as possible so that the pasta doesn't become a soggy mess. I often end up using liquid (water + tomato) a little less than 4 times the amount of pasta (in weight). You can always add more.

  • Cook Time: 15 minutes
  • Category: Mains, Pasta, Easy
  • Method: Cook