Tomato Spinach One-Pot Rotini

There is something deeply satisfying about dinner that bubbles away in one pot while you lean against the counter, glass of wine in hand, listening to the gentle simmer. I first threw this together on a Tuesday when my refrigerator held nothing but random vegetables and a half-empty box of pasta, expecting a mediocre meal that would simply do the job.

My roommate wandered into the kitchen that night, drawn by the smell of garlic and tomatoes hitting hot oil. She stood there watching the spinach wilt into the pasta, and we ended up eating standing up, right from the pot, because waiting for plates felt like too much effort. Sometimes the best meals happen that way.

Ingredients

• 340 g (12 oz) rotini pasta: The spiral shape catches the tomato sauce in every crevice, and I have found rotini holds up better to one-pot cooking than straight noodles
• 400 g (14 oz) canned diced tomatoes with juices: Do not drain the liquid, that juice becomes part of the cooking broth and adds incredible depth
• 100 g (3.5 oz) fresh baby spinach: Add this at the very end so it wilts gently rather than disappearing completely into the sauce
• 1 medium onion, finely chopped: Take your time here, really letting the onion soften and turn translucent is what builds the foundational sweetness
• 3 cloves garlic, minced: Fresh garlic matters here, jarred garlic can turn bitter during the longer simmer time
• 900 ml (4 cups) vegetable broth: Low-sodium broth lets you control the salt level, and the starch from the pasta will thicken it beautifully
• 2 tbsp olive oil: This coats the pasta and prevents sticking while adding that luxurious mouthfeel
• 1 tsp dried oregano and 1/2 tsp dried basil: Dried herbs actually work better than fresh here, holding up to the long simmer without losing their flavor
• 1/4 tsp crushed red pepper flakes: Optional but highly recommended, even a small pinch wakes up the entire dish
• Salt and black pepper: Taste at the end, the broth and cheese both add salt so season accordingly
• 40 g (1/2 cup) grated Parmesan cheese: Stir this right into the pot for creaminess, then shower more on top because why not

Instructions

Build your flavor base:

Heat olive oil in a large pot or Dutch oven over medium heat, add the chopped onion, and cook for 3 to 4 minutes until softened and translucent, stirring occasionally so it does not catch

Wake up the garlic:

Stir in the minced garlic and cook for just 1 minute until fragrant, watching carefully because garlic goes from perfect to burned in seconds

Create the simmering liquid:

Add the diced tomatoes with their juices, vegetable broth, oregano, basil, red pepper flakes if using, salt, and pepper, stirring everything together

Bring to a boil:

Let the mixture come to a rolling boil, which should take about 5 minutes, and you will start to smell how good this is going to be

Add the pasta:

Pour in the uncooked rotini and stir well to submerge all the pasta in the liquid, then reduce heat to medium-low

Simmer to perfection:

Cook uncovered for 10 to 12 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and most of the liquid has been absorbed

Wilt the spinach:

Stir in the fresh spinach and cook for 1 to 2 minutes just until it collapses into the pasta, turning bright green and tender

Finish with cheese:

If using, add the grated Parmesan and stir until it melts into a creamy sauce that clings to every spiral

Taste and adjust:

Sample a piece of pasta and add more salt or pepper if needed, then serve hot with extra Parmesan on top

Save

Last winter my sister called, exhausted from work and craving something comforting but not demanding. I walked her through this recipe over the phone, and when she texted a picture of her empty pot with the simple message perfection, I knew this one was a keeper.

Making It Your Own

This pasta base is incredibly forgiving, and I have discovered that adding a can of drained chickpeas or white beans transforms it into a protein-packed meal that keeps me full for hours. Sometimes when I have half a bell pepper or zucchini languishing in the crisper drawer, I dice it up and add it with the onion for extra vegetables and texture.

What To Serve Alongside

A crisp green salad with vinaigrette cuts through the richness and adds a refreshing crunch. I love pairing this with garlic bread made from a baguette I slice, butter, and run under the broiler until golden and bubbling, because one-pot dinner does not mean carb-free dinner.

Storage And Reheating

This pasta actually tastes better the next day as the flavors meld and deepen. Store any leftovers in an airtight container in the refrigerator for up to three days, and reheat gently with a splash of broth to loosen the sauce.

• The pasta will continue absorbing liquid in the fridge, so do not worry if it looks thicker
• Reheat on the stove over medium-low heat for the best texture, stirring frequently
• Microwave in 30-second bursts, stirring between each, to prevent hot spots

Save

There is something honest and unpretentious about a meal that requires only one pot but delivers such deep comfort and flavor. Sometimes the simplest dinners are the ones we remember most fondly.

Recipe FAQs

→ Can I use fresh tomatoes instead of canned?

Fresh tomatoes can work, but canned diced tomatoes provide consistent moisture and acidity that helps create the sauce. If using fresh, add extra broth and cook longer to break them down completely.

→ What other pasta shapes work well?

Penne, fusilli, or gemelli are excellent substitutes. The key is choosing a shape with ridges or curves that catches the sauce. Avoid long strands like spaghetti as they're harder to eat in this brothy preparation.

→ How do I store and reheat leftovers?

Store cooled pasta in an airtight container for up to 4 days. Reheat gently on the stove with a splash of broth or water to loosen the sauce, as the pasta will continue absorbing liquid.

→ Can I add protein to this dish?

Yes, stir in cooked chickpeas, white beans, or shredded chicken during the last few minutes. For vegetarian protein, add cubed tofu or serve with a side of lentils.

→ Is the consistency supposed to be soupy?

The final result should be moist and sauce-like, not soupy. Most liquid absorbs during cooking. If too much remains, simmer 2-3 minutes longer. If too dry, add warm broth before serving.