The magic of one-pot pasta is that the starch from the noodles thickens the sauce as it cooks, resulting in a silky, cohesive dish without draining any water. Everything goes into the pot at once - tomatoes, herbs, pasta, and water - and 15 minutes later, dinner is ready.
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10 items
Combine spaghetti, canned whole tomatoes, onion, garlic, olive oil, red pepper flakes, water, and salt (reserve parmigiano reggiano and half the fresh basil) in a large straight-sided skillet or pot. Pour in the water and crushed tomatoes.
Bring to a boil over high heat.
Boil the mixture, stirring and turning the pasta frequently with tongs to prevent sticking. Cook until the pasta is al dente and the liquid has to a thick sauce, about 9-10 minutes.
Remove from heat. Stir in the remaining fresh basil. Season with salt and pepper to taste. Serve immediately topped with parmigiano reggiano.
