One Pot Spaghetti with Cherry Tomatoes, Garlic and Basil
Raw spaghetti, cherry tomatoes and garlic cook together in one wide pan, and the starchy water turns into the sauce. Nothing to drain.
- Time25 min
- LevelEasy
- Costabout £0.90 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 455kcal
- 64.1gcarbs
- 5.4gof which sugars
- 15.1gfat
- 5.2gsaturates
- 15.6gprotein
- 4.6gfibre
- 1.9gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the spaghetti in a wide, deep frying pan or sauté pan. Add the tomatoes, onion, garlic, oil, chilli flakes, salt and water. The spaghetti will not be fully covered at first.
- 2
Bring to the boil over a high heat, then cook for 9 to 10 minutes, turning the spaghetti with tongs every minute or so as it softens and sinks into the water.
10 min - 3
Keep going until the pasta is al dente and the liquid has reduced to a glossy, slightly creamy sauce. If it looks dry before the pasta is ready, add a splash of hot water.
- 4
The tomatoes should have collapsed and smell sweet and garlicky.
- 5
Take off the heat and stir in most of the basil and half the Parmesan. Serve with the rest of the basil and cheese on top.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
