Tomato Spinach One-Pot Rotini

The first time I made this one-pot pasta, I was skeptical about cooking everything together. My grandmother would have insisted on boiling pasta separately, making her own tomato sauce from scratch, and using every pot in the kitchen. But one rainy Tuesday evening, feeling particularly lazy, I threw everything into one Dutch oven and something magical happened.

Last winter, my friend Sarah came over for dinner after a particularly brutal week at work. She watched me dump raw pasta into the pot with tomatoes and broth, looking at me like I had completely lost my mind. When we sat down to eat, she took one bite and went silent for a full minute. She texted me the next morning asking for the recipe, saying it was the most comforting thing she had eaten in months.

Ingredients

• Rotini pasta: The spiral shape catches all those little bits of tomato and spinach in its crevices, ensuring every bite is packed with flavor
• Canned diced tomatoes: Using tomatoes with their juices creates a natural, light sauce as the pasta cooks and releases starch
• Fresh baby spinach: Add this at the very end so it wilts gently but still retains some vibrant color and texture
• Vegetable broth: This becomes the cooking liquid for the pasta, infusing every strand with savory depth
• Onion and garlic: Building this aromatic foundation first makes all the difference between good and great
• Oregano and basil: Dried herbs work beautifully here since they bloom in the hot liquid as everything simmers together
• Crushed red pepper flakes: Even a tiny amount adds warmth that makes the tomato flavor sing
• Parmesan cheese: Stirring this in at the end creates the most luxurious, creamy finish without actually adding cream

Instructions

Build your flavor foundation:

Heat the olive oil in your large pot over medium heat, then add the chopped onion. Let it soften for about 4 minutes until it turns translucent and smells sweet, then stir in the garlic for just 1 minute until it becomes fragrant.

Create the cooking bath:

Pour in the diced tomatoes with all their juices, add the vegetable broth, oregano, basil, red pepper flakes, salt, and pepper. Stir everything together and bring it to a gentle boil.

Add the pasta:

Once the liquid is boiling, add the uncooked rotini and stir well to make sure every piece is submerged. The liquid should just cover the pasta.

Simmer to perfection:

Reduce the heat to medium-low and let it simmer uncovered for 10 to 12 minutes, stirring occasionally to prevent sticking. The pasta is done when it is tender but still has a slight bite and most of the liquid has been absorbed.

Add the final touches:

Stir in the fresh spinach and cook for 1 to 2 minutes until it just begins to wilt. If you are using Parmesan, add it now and stir until it melts into a creamy sauce.

Taste and adjust:

This is the most important step, so taste your pasta and add more salt or pepper if needed. Serve hot with extra Parmesan sprinkled on top.

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This recipe has become my go-to for new parents, friends recovering from surgery, or anyone who needs a hug in a bowl. Last month I made a triple batch for my sister when she had her appendix removed, and she told me it was the only thing that actually sounded good during her recovery.

Making It Your Own

Sometimes I add a can of drained white beans or chickpeas during the last few minutes of cooking to make it more substantial. Other times, when I want something extra special, I will sauté some diced zucchini or bell peppers along with the onion at the beginning.

The Pasta Secret

The reason this one-pot method works so well is that as the pasta cooks, it releases starch into the liquid. This starch thickens the tomato and broth mixture naturally, creating a silky sauce that clings perfectly to every spiral of rotini without needing any flour or heavy cream.

Perfect Pairings

This pasta is satisfying enough to stand alone, but I love serving it with a simple green salad dressed with lemon vinaigrette and some crusty bread to mop up any remaining sauce. The acidity of the salad cuts through the richness beautifully.

• A glass of light red wine like Chianti or Pinot Noir complements the tomato base perfectly
• If you want to bulk it up further, some roasted vegetables on the side never hurt
• Save some extra Parmesan for the table so everyone can add more to their liking

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Sometimes the simplest recipes end up being the ones we return to again and again, not because they are fancy, but because they just work.

Frequently Asked Recipe Questions

→ Can I use fresh tomatoes instead of canned?

Fresh tomatoes can work, but canned diced tomatoes provide consistent flavor and texture year-round. If using fresh, chop 3-4 medium tomatoes and add an extra 1/2 cup of broth to compensate for less liquid.

→ How do I store leftovers?

Store cooled pasta in an airtight container in the refrigerator for up to 3-4 days. The pasta will continue absorbing liquid, so add a splash of vegetable broth when reheating to restore creaminess.

→ Can I freeze this dish?

Yes, freeze in portion-sized containers for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding broth as needed. Note that texture may be slightly softer after freezing.

→ What other pasta shapes work well?

Penne, fusilli, or gemelli work excellently as they have similar cooking times and sauce-holding shapes. Avoid delicate shapes like angel hair or very large tubes like rigatoni which may not cook evenly.

→ How can I add more protein?

Stir in cooked chickpeas, white beans, or diced chicken during the last 5 minutes of cooking. You can also serve with grilled Italian sausage or sautéed shrimp on top for a protein-rich variation.