Wednesday 11 May 2016

One-Pot Tomato Spaghetti.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

The perfect recipe if you are just like me.

And, you hate washing up.

Seriously guys. Washing the dishes stresses me out. In our house, we have a rota for washing up since we all hate it so much. On my day, I will wash up only three times - after breakfast, after lunch and after dinner. My cousin recommended to me a few weeks ago that I try washing up as I go along just like she does and I was like no! The thought of having to spend a few extra seconds at that sink outside my three allotted times is just unthinkable.

But if you, like my cousin, are one of those wash-up-as-you-go-along people, I admire you. I did try it once and threw a few spoons into the dishwasher here and there as I cooked but then the recipe took over and before long I completely forgot about my earlier plan. My reward? A huge pile of dishes in the sink and all along the counters.

So, this recipe is for you if you are like me and the worst part of making pasta is the dishes to wash afterwards. I mean, there's a pot for the sauce, a pan to boil the pasta and let's not forget the colander to drain said pasta (unless you're a lucky owner of one of these) and then a serving platter for the finished dish - then this one-pot tomato spaghetti is for you. One-pot pasta is nothing new online but me being a hundred years late to everything only just tried it. And, yes as the name suggests, everything goes into one pot, cooks for around 8-10 minutes and because you are lazy like me, you'll probably be serving it out of the same pot too. Enjoy!

Tomato Pasta, previously: pasta arrabbiata with grilled spicy chicken // fresh tomato and basil pasta // creamy tomato tagliatelle

A Simple List of Ingredients:
1. Dry Spaghetti
2. Cherry Tomatoes
3. Garlic
4. Red Onion
5. Salt
6. Black Pepper
7. Dried Red Chilli Flakes
8. Fresh Basil
9. Water
10. Tomato Passata
11. Olive Oil
12. Cheddar

Bismillah, let's begin!

We start with a pot. A large, deep pot preferably.

And, dry spaghetti. You can use any other pasta shape you like - just adjust the cooking time according to the packet instructions.

Take 200 grams Dry Spaghetti.

And, throw it into the pot.

Next, cherry tomatoes!

Take 190 grams Cherry Tomatoes - about 12.

Quarter them.

And, throw them into the pot.

Guys, the day I was making this was such a hot day. Homemade iced coffee was definitely needed.

Next, 2 Garlic Cloves.

Peel and give them a thin slice.

And, throw into the pot.

Next, 1 medium Red Onion.

Peel and thinly slice. Such a beautiful colour!

Into the pot they go!

Now, for the seasonings. These are all based on your own taste so feel free to adjust.

1 teaspoon Salt

1/2 teaspoon Black Pepper

Next, dried red chilli flakes.

We prefer things on the spicier side so in went 1/2 teaspoon Dried Red Chilli Flakes.

You can also add in dried oregano and dried basil in at this point too. I didn't because my tomato passata already contained them.

Now, we can't have tomato spaghetti without a little basil. I attacked the only basil plant in the house!

Throw in 2 large Basil Leaves. We'll be adding more later after the pasta is cooked.

Next, in goes 425 ml Water.

I've given this water measurement as a starting point. When the pasta is cooking, you can add more if needed.

For more tomato goodness, tomato passata. This one was flavoured with basil and oregano but any will do.

In goes 220 ml Tomato Passata.

Nearly there - time for one more thing!

Olive oil!

Drizzle in 2 tablespoons Olive Oil.

That's it! Everything is in one pot and now we can cook!

Place the pot onto a high heat and bring to the boil.

Once boiling ...

... give it a stir.

Set a timer for 8 minutes or however long your pasta packet tells you to cook it for.

Cook the pasta over a medium-high heat and be sure to give it a stir every now and then to stop the spaghetti from sticking to the bottom.

Once the timer goes off, give it a taste to see if it is cooked. If it's done, remove from the heat.

Mine needed about 3 minutes more so I covered with a lid and let it steam on low. You could also add a splash more water if you feel it's too dry.

Then, uncover the lid.

A stir, a taste and it was cooked.

Guys, this pasta was magic! The sauce cooked beautifully and because it was in the same pot, the spaghetti had more flavour than usual.

You can keep it simple or add anything else you like. In the past, I added cooked artichokes and capers. 

You could also add chicken or lamb - I would make sure that they were both cooked first though.

Let's finish today's pasta with some grated Cheddar.

Add in Grated Cheddar, to taste.

And, give it a good stir in.

Then, grab some tongs for your spaghetti.

And, some bowls.


This spaghetti is the best for a summer vegetarian lunch or dinner.

Finish each bowl with chopped fresh basil and more grated cheese.

And, with only one pot to wash out? I think this dinner is a real winner!

Full Written Recipe:

One-Pot Tomato Spaghetti.

Prep Time: About 10 minutes.
Cook Time: About 10 minutes.
Serves: About 3 people.

200 grams Dry Spaghetti
190 grams Cherry Tomatoes, quartered
2 Garlic Cloves, peeled and thinly sliced
1 medium Red Onion, peeled and thinly sliced
1 teaspoon Salt
½ teaspoon Black Pepper
½ teaspoon Dried Red Chilli Flakes
2 large Basil Leaves
425 ml Water
220 ml Tomato Passata
2 tablespoons Olive Oil

To Serve
Grated Cheddar, to taste
Chopped Fresh Basil, to taste


Before cooking, take a large, deep pot. Place everything into it except the grated Cheddar and chopped basil.

To cook, place the pot over a high heat and bring to the boil. Once boiling, set a timer for 8 minutes or however long your spaghetti packet tells you. During this time, keep the heat on a medium-high flame and be sure to stir every now and then to stop the spaghetti sticking to the bottom.
Once your timer goes off, check to see if the spaghetti is cooked. If it is, remove from the heat. If it isn’t, add a splash more water and cover with a lid until it is done.

To serve, stir in the grated Cheddar. Divide into bowls, top with more Cheddar, chopped basil and eat!

{Adapted from The Baker Chick}

This Time One Year Ago:
Chicken Veggie Noodle Stir-Fry

This Time Two Years Ago:
Lamb Mince Okra Curry - Keema Bhindi

This Time Three Years Ago:
Chicken Tikka Biryani

Keep me in your duas please, and enjoy your spaghetti,


Spice Enthusiast
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