One-Pan Triple Tomato Basil Pasta Recipe

If you’re looking for a meal that’s bursting with fresh, vibrant flavors but doesn’t require a million pots and pans, you’ve got to try my One-Pan Triple Tomato Basil Pasta Recipe. This recipe is seriously fan-freaking-tastic—full of juicy cherry tomatoes, savory sun-dried tomatoes, and rich tomato paste all dancing together with fresh basil and garlic. I promise you’ll fall in love with how simple it is to make, yet how impressive it tastes!

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Ingredients You’ll Need

These ingredients come together beautifully to create a saucy, cozy pasta that tastes like summer in a bowl. I especially recommend grabbing sun-dried tomatoes packed in olive oil — they bring a wonderful depth of flavor that sets this recipe apart.

• Olive oil: Use good quality for the best flavor, especially since it’s the base of your sauce.
• Sun-dried tomatoes: Choose ones packed in oil for extra richness and texture.
• Cherry tomatoes: Fresh and juicy, these burst open to create a natural sauce.
• Garlic: Minced for that punch of aroma and depth.
• Crushed red pepper: Just a touch for warm heat that balances the sweetness.
• Black pepper: Freshly ground if you can—it really brightens the dish.
• Salt: Don’t skimp! It makes all the flavors sing.
• Bucatini pasta or thick spaghetti: Bucatini’s hollow noodle shape soaks up sauce perfectly.
• Vegetable broth: Adds savory depth without heaviness.
• Water: Balances the liquid needed to cook pasta right in the sauce.
• Tomato paste: Your concentrated tomato punch that thickens and enriches the sauce.
• Fresh basil: Thinly sliced to fold into the pasta for a fresh, herbal finish.

Variations

I love how versatile this One-Pan Triple Tomato Basil Pasta Recipe is! I often tweak it based on what I have on hand or the mood I’m in. Don’t hesitate to play around with it—it’s forgiving and always delicious.

• Add protein: Throw in some cooked chicken, shrimp, or even meatballs for a heartier meal. My family loves it with grilled chicken tossed right in.
• Make it creamy: Stir in a splash of cream or dollop of ricotta at the end for a rich, luscious twist.
• Use different herbs: Swap basil for fresh oregano or thyme if you want to experiment with flavors.
• Spice it up: Increase crushed red pepper for a bolder kick, or add a pinch of smoked paprika for a smoky depth.

How to Make One-Pan Triple Tomato Basil Pasta Recipe

Step 1: Simmer the Tomatoes Together

Start by warming your olive oil in a large pot or Dutch oven over medium heat. Toss in those sun-dried tomatoes (don’t forget the flavorful oil they’re packed in) and the cherry tomatoes, stirring them to get everything nicely coated. Cover the pot partially and let them cook for about 6 minutes until the cherry tomatoes have burst and released their juices. Keep an eye on them and stir once or twice to prevent sticking – this step builds your base sauce, and it’s absolutely worth the patience.

Step 2: Add Garlic and Spices for Aroma

Once the tomatoes are happily bubbling and softened, stir in the minced garlic, crushed red pepper, black pepper, and – very importantly – the salt. Don’t rush this part; cooking the garlic for 2 minutes intensifies that savory fragrance that makes everyone start to drool.

Step 3: Combine Pasta and Broth

Next, nestle your bucatini (or thick spaghetti) right into the pot. Pour in the vegetable broth, water, and then spoon in your tomato paste. Turn the heat up to high and use a wooden spoon to gently break up and stir the tomato paste into the liquid. It might look thick at first, but don’t worry—it’ll melt into a rich sauce as it boils.

Step 4: Boil and Stir Until Perfectly Cooked

Let the mixture reach a rapid boil, and then keep stirring frequently—this is key to prevent sticking and to help the pasta absorb all that tomatoey goodness. After about 14 minutes, when the pasta is tender and the sauce has thickened and almost evaporated, take the pot off the heat. Stir in your fresh basil and cover the pot for 5 minutes to let those flavors marry beautifully.

And just like that, you’ve got a luscious, flavorful pasta dinner made in one pan!

How to Serve One-Pan Triple Tomato Basil Pasta Recipe

Garnishes

I’m partial to a generous sprinkle of freshly grated Parmesan or Pecorino cheese on top—those salty, nutty notes finish the dish perfectly. Plus, a few more fresh basil leaves scattered over just before serving add that gorgeous pop of color and freshness I love.

Side Dishes

This pasta pairs wonderfully with a simple green salad dressed in lemon vinaigrette or some garlic bread to soak up the luscious tomato sauce. I’ve also served it alongside roasted veggies for a complete, well-balanced meal that feels like a treat.

Creative Ways to Present

For special occasions, I like to serve the pasta in a shallow bowl with a drizzle of good olive oil on top, a small basil sprig perched right in the center, and a dusting of cheese that melts slightly from the heat—makes it look restaurant-worthy but without the fuss. Also, layering the pasta with fresh tomatoes around the edges gives it a festive, vibrant vibe that guests always comment on.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. When I do this, the pasta sometimes soaks up a bit more sauce, so it may look thicker than when freshly made. I’ve found it’s still just as delicious—sometimes even better!

Freezing

I don’t usually freeze this pasta because fresh basil’s texture changes after freezing, and the sauce can become watery when thawed. But if you want to freeze it, try leaving out the basil, freezing the pasta and sauce separately, and adding fresh basil after reheating.

Reheating

Reheat leftovers gently on the stovetop with a splash of water or broth to revive the sauce’s silky texture. Microwave works too, just cover loosely and stir halfway through to heat evenly. Adding a bit of fresh basil after reheating brightens things right back up.

FAQs

Final Thoughts

I absolutely love how this One-Pan Triple Tomato Basil Pasta Recipe turns out every time—it’s like capturing the essence of fresh garden tomatoes and basil in one cozy, comforting dish. When I first tried it, I couldn’t believe such deep flavor could come from just one pot! Give it a try, and you’ll have a favorite weeknight dinner that feels special, yet comes together with minimal fuss. Trust me, once you make this, it’ll quickly become your go-to for busy nights or whenever you want pasta that’s full of fresh, joyful flavor.

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