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cast iron skillet with rigatoni, tomatoes, parmesan cheese on a dark background.
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One Pan Pasta with Tomatoes and Garlic

Cook pasta right in the sauce all in one pan. You'll never eat jarred pasta sauce again!
Course Dinner, Main Course, Side Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4

Equipment

  • covered skillet with high sides

Ingredients

  • 3 Tablespoons olive oil
  • ½ cup chopped onion
  • 4 cloves garlic thinly sliced
  • 2 cups grape tomatoes
  • 2 teaspoons kosher salt divided
  • 1 teaspoon pepper divided
  • ½ cup dry white wine like Chardonnay or Sauvignon Blanc
  • 4 cups dry rigatoni pasta can use fusilli or cavatappi
  • 3 cups chicken broth or more (see note below)
  • 1 Tablespoon fresh thyme finely chopped
  • 2 Tablespoons unsalted butter
  • fresh grated parmesan cheese
  • crushed red pepper optional
  • fresh basil optional

Instructions

  • With heat to medium high, heat a 4 qt. (or 12") skillet with a tight fitting lid and high sides I use either this Lodge Cast Iron Skillet or the All Clad Essentials Pan.
  • Add olive oil and after a minute add chopped onion. Saute for 5 minutes until lightly golden. Add garlic and saute for 30 seconds until you can smell it. You don't want it to brown or burn.
  • Add tomatoes to skillet along with ½ teaspoon salt and ¼ teaspoon pepper. Cook until blistered and the tomatoes pop, about 10 minutes.
  • Pour in the wine and cook for 2 minutes.
  • Add the uncooked pasta to the pan. Pour over the chicken broth using more if needed to cover the pasta. Add the remaining 1 ½ teaspoons salt and ¾ teaspoon of pepper.
  • Sprinkle over the chopped thyme. Bring to a boil and then reduce the heat to low and cover the pan.
  • Simmer for 15-20 minutes stirring periodically. Check after 10 minutes to see how the pasta is cooking and absorbing the sauce.
    You'll want almost all of the liquid to be absorbed. Remove the lid if needed for the last few minutes.
  • Add the butter and stir until thickened. See note below if you need the sauce a little thicker.
  • Sprinkle over fresh parmesan and basil/crushed red pepper (if using).

Notes

To make the recipe vegetarian. Substitute vegetable or mushroom stock.
If you end up with two much liquid. The broth to pasta ration is roughly 1:1 but keep an eye as it cooks. If there appears to be too much sauce, remove a ½ cup liquid and mix in a small bowl with 2 teaspoons of cornstarch until all the lumps are removed. Pour back into pot and stir until thickened.
Pasta substitutions. I prefer a thicker noodle. If using something smaller and daintier (i.e. elbow macaroni, cook for less time).
Wine substitutes. Use a couple of squeezes of fresh lemon right before serving. 
Canned tomatoes. If you don't have fresh grape tomatoes, these canned cherry tomatoes from Mutti would work.