One-Pan Pasta with Canned Tomatoes
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One-Pan Pasta with Canned Tomatoes

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Recipe info icon


10 min
Recipe info icon


10 min
fettuccine200 g
chopped tomatoes1 can
small onion, thinly sliced1
basil2 sprigs
extra-virgin olive oil1 tbsp
coarse salt
freshly ground black pepper
water, plus more if needed to thin sauce12 cups
dry red wine, to taste or thin sauce (optional)
freshly grated Parmesan cheese, for serving
How to cook
Step 1
  • Lay pasta flat with the canned tomatoes, onion, garlic, red pepper flakes, basil, oil, salt and pepper in a large pan.
Step 2
  • Bring to a boil over high heat.
Step 3
  • Stir and turn the pasta frequently with tongs or a fork until pasta is al dente (about 9 minutes).
Step 4
  • If the sauce thickens too much or starts to stick to the pan, add more water or red wine as needed to thin the sauce and prevent burning.
Step 5
  • Season with salt and pepper to taste before garnishing with basil and Parmesan cheese.
Step 6
  • Divide among 2 bowls, or serve straight from the pan.
  • Keep an eye on all the ingredients in the pan to make sure it doesn’t burn and add more liquid if necessary. If you’ve got more time, sauté the onions and garlic in olive oil first for a richer flavour!
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