This dinner is the ultimate meal for a busy night. With a few pantry staples and less than 30 minutes, you’ll have dinner on the table in no time! And my favorite part? There’s almost no chopping – it’s all just dump-and-go.
This one-pot pasta cooks the spaghetti right in the sauce, so it’s faster and results in fewer dishes. Add in a salad and some bread to complete the meal.
Jump to:
- Ingredients
- How to Make
- Top Tips for Making One Pot Mediterranean Pasta
- More Meatless Pasta Recipes
- Recipe
Ingredients
One of the best things about this recipe is that it relies heavily on pantry staples. Fresh toppings add a nice touch at the end, but are optional. These are great things to keep on hand so you can whip up a quick meal whenever!
- 3 cups water, boiling
- 8 oz. spaghetti
- 2 cups vegetable broth
- 1 (14 oz.) can fire roasted tomatoes
- 1 (9 oz.) jar quartered artichoke hearts drained
- 1 cup black olives
- 1/2 onion sliced
- 1 teaspoon dried thyme
- 1 teaspoon cumin
- Salt and black pepper to taste
- 1/3 cup freshly grated parmesan, for serving
- 2 Tablespoons julienned basil, for serving
How to Make
You will be surprised at how quickly this dish comes together!
Start with a large, heavy bottomed pot over high heat. Bring the 3 cups of water to a boil. When the water is boiling, stir in the spaghetti until it’s softened enough to be submerged in the water completely.
Add the broth, tomatoes, artichokes, olives, thyme, and cumin and stir to combine. Continue heating over high heat until it begins to boil again.
Reduce the heat to medium, but keep it boiling as it continues to cook the pasta. Give it a stir occasionally to make sure the pasta doesn’t stick to the pot or to itself.
As the pasta cooks, the water will deduce into more of a sauce. If it reduces too quickly and the pasta needs more time to cook, add an additional 1/2 cup water to the pot.
When the pasta is cooked and the sauce is reduced, season to taste with salt and pepper.
Top with fresh parmesan and basil and serve.
Top Tips for Making One Pot Mediterranean Pasta
- The exact cook time of this dish is going to vary based on the pasta you’re using. Use the cook time on your box for a guide, but don’t be surprised if it varies by a few minutes. Keeping an eye on the pasta and testing it for doneness will be the best way to tell if it’s ready.
- A dried pasta will work best in this recipe because the sauce will have time to reduce while the pasta cooks. A fresh pasta will cook too fast for the sauce to reduce properly.
- This recipe is already pretty quick, but if you need to speed up your prep time, you can pre-mix the broth, tomatoes, artichokes, olives, thyme, and cumin together and have it waiting in the refrigerator. It will take an extra minute or two to come back to a boil this way, though!
More Meatless Pasta Dishes
Meatless pastas are usually a hit with vegetarians and non-vegetarians alike. One Pot Tomato Basil Pasta is similar in process to this recipe, but has more of a classic, Italian flavor profile. For something you can make ahead and just pop in the oven at dinner time, I recommend Spinach and Artichoke Baked Ravioli.
Want to go a less traditional route? Slow Cooker Vegetable Lasagna Soup, Ravioli with Salsa Black Bean Sauce and Sheet Pan Gnocchi & Vegetables are all great options.
For even more meatless meal ideas, check out my roundup of 65+ Meatless Meal Ideas.
Recipe for One-Pot Mediterranean Pasta
One-Pot Mediterranean Pasta
Ingredients
- 3 cups water, boiling
- 8 oz. spaghetti
- 2 cups vegetable broth
- 1 (14 oz.) can fire roasted tomatoes
- 1 (9 oz.) jar quartered artichoke hearts drained
- 1 cup black olives
- 1/2 onion sliced
- 1 teaspoon dried thyme
- 1 teaspoon cumin
- Salt and black pepper to taste
- 1/3 cup freshly grated parmesan, for serving
- 2 Tablespoons julienned basil, for serving
Instructions
- In a large, heavy bottomed pot over high heat, bring the water to a boil. Stir in the spaghetti.
- Add the broth, tomatoes, artichokes, olives, thyme, and cumin and return the pot to a boil.
- Reduce the heat to medium, but keep it boiling as it continues to cook. Give it a stir occasionally to make sure the pasta doesn't stick.
- As the pasta cooks, the water will deduce into more of a sauce. If it reduces too quickly and the pasta needs more time to cook, add an additional 1/2 cup water to the pot.
- When the pasta is cooked and the sauce is reduced, season to taste with salt and pepper.
- Top with fresh parmesan and basil and serve.
