Why we love this recipe!
I do love me a recipe where you can dump everything in one pot and it all cooks up obediently and deliciously together, don’t you?
In addition to the obvious advantage of having only one pot to wash up (or in our house, for the wonderful Southern husband and/or my sweet son-in-law to wash up), when you cook something pasta-based like this recipe, the pasta absorbs all the flavors and YUM.
In this case we are talking about tangy Parmesan cheese, a little sweet onion, and some cherry tomatoes…any kind of those will work, but I love going for the multi colored ones myself.
There is an optional teeny bit of cream in this recipe which you are completely allowed to leave out, but I gotta tell you that it gives the texture of this one pot supper a silky, luxurious something something.
So grab that large pot that I know you have and let’s make it!
ingredients you need to make this one pot pasta
Here’s How To Make This Recipe
(Scroll down for the handy complete printable recipe with nutrition info!)
STEP 1: Put 12 ounces of short pasta (we love bow-ties but you can use whatever you like!), 4 cups of chicken broth, a cup of water, 2 cups of halved cherry tomatoes, a peeled and chopped sweet onion, a half cup of chopped parsley and 2 teaspoons of dried oregano in a large pot.
STEP 2: Bring to a simmer, and then cook for the amount of time indicated on the pasta box, stirring occasionally, and adding more water if the liquid is absorbed before the pasta is tender.
STEP 3: When the pasta is done, stir in 4 tablespoons of butter and a cup of grated Parmesan cheese until the butter is melted. At this point I sometimes add a quarter cup of cream, depending upon how decadent I feel – it’s completely optional, but it does give this pasta an extra silky texture. Taste and add salt and pepper if you think it needs it.
STEP 4: Divide among plates, topping with a little more Parmesan and a little extra chopped parsley, and don’t forget to rejoice in the fact that there is only one pot to wash!
(Okay, maybe not THAT large!)
One pot tomato pasta FAQ
I know, it’s SO close! You can swap out the chicken broth for all water, or for vegetable broth and then it will be totally veggie!
Yep! Just cut them into cherry tomato-sized chunks. But if you are making this in the winter, I highly recommend using cherry tomatoes…unlike regular tomatoes that lose their rich tomato taste when tomato season ends, cherry tomatoes hand on to their lovely taste all year round, for mysterious reasons.
Leave me your question in the comments below and I promise to answer it pronto!
Here’s to one pot recipes! Hurray!
Could you leave a review? 😋
If you try this recipe, I would love to hear how it came out for you! I’d be super grateful if you could leave a star rating and your thoughts in the Comments section below. Your experience will help both us and your fellow readers. 🥰
OTHER ONE POT RECIPES WE LOVE!
 Chili dogs plus a little cheese turn into one of the world’s easiest suppers. Try this easy recipe for chili dog casserole tonight! |
 Pasta, cheese and veggies cook in one pot in this easy recipe for vegetable macaroni and cheese! |
 This easy recipe for one pot spaghetti and meatballs cooks all together in one skillet. More flavor and less clean-up – how’s that for a suppertime winner? |
One Pot Tomato Parmesan Pasta
Prep Time: 15 minutes- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
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Print Recipe
Pin RecipeDescription
This easy recipe for one pot tomato Parmesan pasta cooks all the ingredients up together for a delicious and no fuss pasta supper!
Ingredients
- 12 ounces short pasta (bow-ties, penne, etc)
- 4 cups chicken broth
- 1 cup water
- 2 cups cherry tomatoes, halved
- 1/2 cup chopped sweet onion
- 1/2 cup chopped parsley
- 2 teaspoons dried oregano
- 4 tablespoons butter
- 1 cup Parmesan cheese, plus extra for garnish
- Salt and pepper
- ¼ cup cream (optional)
- Grated Parmesan cheese for garnish
Instructions
- Combine pasta, broth, water, tomatoes, onion, parsley and oregano in a large pot. Bring to a simmer, and then cook for the amount of time indicated on the pasta box, stirring occasionally, and adding more water if the liquid is absorbed before the pasta is tender.
- When the pasta is done, stir in the butter and the cheese until the butter is melted. If you are using the cream, add it now. Taste and add salt and pepper if you think it needs it.
- Divide among plates, topping with a little more Parmesan and a little extra chopped parsley.
Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!
I like my pasta cooked more, should I add the tomatoes after the pasta has cooked for a bit?
Hi Yvonne! The tomatoes are going to cook down to a pretty good softness, so if you are just giving your pasta another few minutes I think you should be just fine adding the tomatoes at the start. However, you can also estimate how much longer you want your pasta cooked, and add the tomatoes when you get to the regular pasta cooking time (hope that made sense!)
Thx for your reply🙂