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One-Pot Wonder: Spaghetti al pomodoro — an Italian classic in 25 minutes

Weeknight dinners don’t have to be a struggle when we can simplify things by just putting all the ingredients together in a single pot. It’s never been so simple and easy to get a classic Italian dinner on the table.

Having cooked spaghetti al pomodoro (spaghetti with tomatoes) for so many years in Italy, I never thought of cooking it in one pot, but when I finally did, the flavors that came out were the same. It may not be the proper Italian way to cook pasta, but you and your family will love the result of this one-pot pasta.


Instead of boiling the spaghetti in water, it’s cooked right in the sauce, which gets absorbed into the pasta, resulting in a tastier dish. In this pasta recipe, the quality of the sauce matters the most. Make your own, or buy your favorite marinara sauce to make this simplified version of a favorite.


One-pot spaghetti al pomodoro recipe

Serves 3-4

Prep time: 5 minutes | Cook time: 20 minutes | Total time: 25 minutes


  • 9 ounces spaghetti
  • 1 (14 ounce) can tomato sauce or marinara sauce
  • 1 teaspoon dried oregano
  • 1 garlic clove, crushed (add more if you like it stronger)
  • 3 cups water
  • Salt and pepper
  • Fresh basil (optional)
  • 1/3 cup extra-virgin olive oil


  1. In a large saucepan, place all the ingredients except half of the olive oil and some basil leaves. You will be using them after the spaghetti is cooked.
  2. Over low-medium heat, cook the spaghetti for 18 to 20 minutes or until the spaghetti is al dente. When the spaghetti is soft enough, mix so that the noodles will not stick together.
  3. When the spaghetti is cooked, drizzle the remaining olive oil on top, and garnish with the remaining basil. Serve immediately.
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