Description
This One Pan Triple Tomato Basil Pasta is a vibrant, flavorful dish combining sun-dried tomatoes, fresh cherry tomatoes, and tomato paste into a rich sauce simmered with garlic and crushed red pepper. Bucatini pasta absorbs the luscious tomato broth, while fresh basil adds a bright, herbaceous finish. Perfect for a quick, satisfying meal made in just one pot with minimal cleanup.
Ingredients
Scale
Tomatoes and Herbs
- 1/4 cup olive oil
- 1/4 cup sun dried tomatoes (packed in olive oil)
- 1 pint cherry tomatoes
- 2 cups (about 3 large handfuls) fresh basil, thinly sliced
Spices and Seasonings
- 8 cloves garlic, minced
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon black pepper
- 2 teaspoons salt
Pasta and Liquids
- 1 pound bucatini pasta or thick spaghetti
- 4 cups vegetable broth
- 2 1/2 cups water
- 1 (6 oz) can tomato paste
Instructions
- Simmer Tomatoes: Heat the olive oil in a large pot or dutch oven over medium heat until it starts to simmer. Add the sun dried tomatoes along with any oil clinging to them, plus the cherry tomatoes. Stir well to coat. Partially cover and let cook for 6 minutes, stirring once or twice, until the cherry tomatoes burst and release their juices.
- Sauté Garlic and Spices: Add the minced garlic, crushed red pepper, black pepper, and salt to the pot. Stir thoroughly and cook for an additional 2 minutes to deepen the flavors.
- Add Pasta and Liquids: Place the bucatini pasta into the pot. Pour in the vegetable broth, water, and tomato paste. Increase heat to high. Using a wooden spoon, gently break up the tomato paste and stir it into the liquid to create a smooth sauce. Bring the mixture to a rapid boil.
- Cook Pasta: Keep the mixture boiling while frequently stirring and turning the pasta to prevent sticking. Continue until the pasta is tender and the sauce has thickened with most liquid evaporated, about 14 minutes.
- Finish with Basil: Remove the pot from heat. Stir in the thinly sliced fresh basil, then cover the pot and let it rest for 5 minutes to meld the flavors.
- Serve: Plate the pasta and garnish with extra basil and cheese if desired. Serve warm and enjoy.
Notes
- This dish is incredibly easy to make and bursting with fresh tomato and basil flavors.
- Using bucatini or thick spaghetti helps the sauce cling beautifully to the pasta.
- The combination of three tomato forms—sun dried, fresh, and paste—creates a deep, rich tomato taste without complicated steps.
- Feel free to add grated Parmesan or vegan cheese as topping for added creaminess.
- Make sure not to skimp on salt to enhance the tomato flavors.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 410 kcal
- Sugar: 9 g
- Sodium: 850 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 0 mg
