Tomato Spinach One-Pot Rotini

The first time I made this pasta was during a weeknight deadline crunch when I barely had twenty minutes to get dinner on the table. I'd been skeptical about cooking pasta directly in its cooking liquid, but watching those spirals soften and plump up while absorbing all that tomatoey goodness completely won me over. Now it is my go-to for nights when I want something comforting without filling the sink with pots and pans.

Last winter my sister dropped by unexpectedly with a cold and I threw this together in under thirty minutes. She kept asking what made the sauce so creamy and I had to explain the magic of cooking the pasta right in the broth. Now whenever she visits, this is the first thing she requests.

Ingredients

• Rotini pasta (340 g or 12 oz): The spiral shape catches all that flavorful sauce in every forkful
• Canned diced tomatoes (400 g or 14 oz) with juices: These provide the base of our sauce and all that beautiful red color
• Fresh baby spinach (100 g or 3.5 oz): Adds vibrant color and a fresh contrast to the rich tomatoes
• Medium onion, finely chopped: Builds a savory foundation that mellows as it cooks
• Garlic cloves (3), minced: Because pasta without garlic is like a hug without arms
• Vegetable broth (900 ml or 4 cups): The cooking liquid that becomes our sauce as the pasta absorbs it
• Olive oil (2 tbsp): Start with a good foundation to carry all those flavors
• Dried oregano (1 tsp) and dried basil (1/2 tsp): Classic Italian herbs that stand up to the cooking time
• Crushed red pepper flakes (1/4 tsp, optional): Just a whisper of warmth if you like a little kick
• Salt and black pepper: Season as you go and taste at the end
• Grated Parmesan cheese (40 g or 1/2 cup, optional): For a salty, umami finish if you eat dairy

Instructions

Build your flavor foundation:

Warm the olive oil in a large pot over medium heat and let those chopped onions soften for about 3 to 4 minutes. They should turn translucent and smell sweet.

Wake up the garlic:

Stir in the minced garlic and let it cook for just one minute until you can really smell it. Do not let it brown or it will turn bitter.

Create the sauce base:

Pour in the diced tomatoes with all their juices along with the vegetable broth, oregano, basil, red pepper flakes if using, and a good pinch of salt and pepper. Give everything a thorough stir.

Add the pasta:

Bring the mixture to a gentle boil then stir in the uncooked rotini. Make sure all the pasta is submerged in the liquid.

Let it simmer into perfection:

Reduce the heat to medium low and let it cook uncovered for 10 to 12 minutes. Stir occasionally so nothing sticks to the bottom and cook until the pasta is al dente and most of the liquid has been absorbed.

Finish with fresh greens:

Stir in the fresh spinach and let it wilt for just 1 to 2 minutes. It should be tender but still bright green.

Add the final creamy touch:

If using Parmesan stir it in now until it melts into the sauce making it even silkier.

Taste and serve:

Give it a final taste and add more salt or pepper if needed. Serve hot with extra Parmesan sprinkled on top.

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This pasta has become my Wednesday night staple, that midweek hump when I want something homey but do not have the energy for anything complicated. There is something meditative about stirring the pot and watching the sauce come together, the kitchen filling with the smell of garlic and tomatoes.

Making It Your Own

The beauty of this recipe lies in how adaptable it is to whatever you have in your pantry. Add a can of chickpeas or white beans during the simmering stage for extra protein that turns this into a complete meal. Sometimes I toss in some frozen peas or corn right along with the spinach for color and sweetness.

Choosing Your Pasta

While rotini is perfect because its spirals hold onto sauce beautifully, penne or fusilli work just as well here. Whole wheat pasta adds nuttiness and fiber though it may need an extra minute or two of cooking time. If you are eating gluten free, look for a brown rice pasta that holds its shape well during longer cooking.

Perfecting The Technique

Learning to cook pasta directly in its sauce changed my weeknight cooking game forever. The starch released from the pasta naturally thickens the liquid creating that restaurant style consistency without any heavy cream. Do not be tempted to add extra liquid, even if it looks too thin at first.

• Let the pasta rest for 5 minutes off the heat before serving to let the sauce set
• Reserve a splash of pasta water if you prefer a looser consistency
• A splash of lemon juice right before serving brightens all the flavors

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This is the kind of recipe that proves comfort food does not have to be complicated to be completely satisfying.

Questions & Answers

→ Can I use fresh tomatoes instead of canned?

Yes, you can use about 500g (4-5) fresh tomatoes, diced. Since fresh tomatoes have less liquid than canned, increase the vegetable broth slightly to 1000ml (4.25 cups) to maintain the cooking liquid needed for the pasta.

→ How do I ensure the pasta is al dente?

Stir occasionally while simmering and begin checking at 10 minutes. The pasta should be tender but still have a slight firmness when bitten. Most of the broth should be absorbed once the pasta reaches al dente. Cooking times vary by pasta shape and brand, so taste testing is key.

→ What can I add for extra protein?

Cooked chickpeas or white beans are excellent additions. Stir in 200g (1 can drained) with the spinach in the final step. You can also add cooked lentils or crumbled tofu for a plant-based protein boost.

→ Is this dish freezer-friendly?

Yes, it stores well in the freezer for up to 3 months. Cool completely, portion into airtight containers, and freeze. Reheat gently on the stovetop with a splash of water or broth, as the pasta may absorb more liquid upon thawing.

→ What pasta shapes work best?

Short pasta shapes like penne, fusilli, and farfalle work wonderfully as they capture the tomato and herb flavors. Avoid long pasta like spaghetti, which can break and become tangled during the one-pot cooking method.

→ Can I make this vegan?

Absolutely. Simply omit the Parmesan cheese or use a plant-based cheese alternative. All other ingredients are naturally vegan. The dish is already vegetarian and becomes fully plant-based with this simple swap.