Save The smell of garlic hitting warm olive oil always makes me stop whatever I'm doing and just breathe it in. This one-pot rotini came about on a Tuesday night when I had a meeting that ran late and only thirty minutes to feed three hungry people. I grabbed what was in the pantry, tossed it all into one pot, and watched it transform into something that tasted like I'd been simmering sauce all afternoon. The spinach wilted into the tomatoes, the pasta soaked up every bit of that savory broth, and somehow it all came together without a single extra dish to scrub. Nobody believed me when I said it took less than half an hour.
I made this for my neighbor once when she had a newborn and no time to think about cooking. She texted me later that night asking for the recipe, saying her husband ate two bowls and kept asking why they didn't make pasta like this more often. It became my go-to whenever someone needed a meal dropped off, because it travels well, reheats like a dream, and somehow tastes even better the next day. There's something about a dish that feeds people without any fuss that just feels right.
Ingredients
- Rotini pasta: The spirals catch all the tomato and broth, making every forkful flavorful, and they hold up well without getting mushy during the simmer.
- Canned diced tomatoes: I always use the kind with juices because that liquid adds body and a slight sweetness that balances the savory broth perfectly.
- Fresh baby spinach: It wilts down to almost nothing but adds color, nutrition, and a mild earthiness that rounds out the dish.
- Onion and garlic: These form the aromatic base, and cooking them first in olive oil makes the whole kitchen smell like an Italian grandmother is visiting.
- Vegetable broth: This is what the pasta cooks in, so use a good one with flavor, not just salted water, because it makes all the difference.
- Olive oil: A couple tablespoons at the start gives richness and helps the onions soften without sticking.
- Dried oregano and basil: These bring that classic Italian herb warmth without needing fresh herbs, though fresh works too if you have them.
- Crushed red pepper flakes: Optional, but a pinch adds a gentle heat that wakes up the whole dish without overwhelming it.
- Parmesan cheese: Stirred in at the end, it melts into the sauce and makes everything creamy and a little indulgent.
Instructions
- Start with the aromatics:
- Heat your olive oil in a large pot over medium heat, then add the chopped onion and let it soften for a few minutes until it smells sweet and looks translucent. Toss in the garlic and stir for about a minute, just until it releases that unmistakable fragrance.
- Build the base:
- Pour in the diced tomatoes with all their juices, the vegetable broth, oregano, basil, red pepper flakes if you like a little kick, and a good pinch of salt and pepper. Stir it all together and bring it to a rolling boil.
- Cook the pasta:
- Add the rotini directly into the bubbling liquid and give it a good stir so nothing sticks to the bottom. Lower the heat to medium-low and let it simmer uncovered for 10 to 12 minutes, stirring now and then, until the pasta is tender and most of the broth has been absorbed.
- Wilt the spinach:
- Toss in the fresh spinach and stir it through the hot pasta. It will wilt down in just a minute or two, adding color and a gentle flavor.
- Finish with cheese:
- If you're using Parmesan, stir it in now and watch it melt into the sauce, making everything creamy and rich. Taste and add more salt, pepper, or red pepper if needed, then serve it hot with extra cheese on top.
Save One evening I made this while my kids were doing homework at the table, and my youngest looked up and said it smelled like the restaurant we went to on vacation. I hadn't thought about it that way, but she was right, it had that same warm, tomatoey, garlicky comfort. We ended up eating at the table together, talking about that trip, and the pasta became part of the memory. It's funny how a simple dinner can do that.
Making It Your Own
This recipe is incredibly forgiving and loves additions. I've stirred in cooked chickpeas for extra protein, tossed in sun-dried tomatoes for a tangy sweetness, and even added a handful of olives when I wanted something briny. If you have leftover roasted vegetables, they fold in beautifully during the last few minutes. The key is to add heartier ingredients early and delicate ones, like fresh herbs or greens, right at the end so they don't overcook.
Storage and Reheating
Leftovers keep well in the fridge for up to three days in an airtight container. The pasta will absorb more liquid as it sits, so when you reheat it, add a splash of broth or water to loosen it up and bring back that saucy consistency. I usually reheat it gently on the stove, stirring occasionally, but the microwave works too if you cover it and stir halfway through. It tastes just as good, sometimes even better, the next day.
Serving Suggestions
This dish is hearty enough to stand on its own, but it pairs beautifully with a simple green salad dressed in lemon and olive oil, or a slice of warm, crusty bread to soak up any extra sauce. If you want to make it feel a little fancier, top each bowl with fresh basil leaves and a drizzle of good olive oil. A glass of crisp white wine or sparkling water with lemon makes it feel like a proper dinner, even on a weeknight.
- Serve with garlic bread or focaccia for a complete Italian-style meal.
- Add a side of roasted broccoli or green beans for extra vegetables.
- Top with fresh mozzarella or burrata if you want to make it extra indulgent.
Save This recipe has saved me more times than I can count, and I hope it does the same for you. It's proof that you don't need hours or fancy ingredients to make something that feels like home.
Recipe FAQ
- → Can I use fresh tomatoes instead of canned?
Yes, use about 500g of fresh tomatoes, chopped. You may need to add slightly more broth since fresh tomatoes contain less liquid than canned varieties. Simmer the fresh tomatoes for 2-3 minutes before adding the pasta to develop their flavor.
- → How do I prevent the pasta from becoming mushy?
Stir occasionally while simmering and check the pasta at the 10-minute mark. Since the pasta cooks directly in the broth, it absorbs liquid and cooks faster than traditional boiling. Cook to al dente for the best texture.
- → What can I add for more protein?
Stir in cooked chickpeas, white beans, or lentils during the last few minutes of cooking. For non-vegetarian options, add ground turkey, crumbled sausage, or diced chicken. These additions pair beautifully with the tomato and spinach flavors.
- → Is this dish freezer-friendly?
Yes, it freezes well for up to three months. Cool completely before transferring to freezer containers. Reheat gently on the stovetop with a splash of broth or water to restore the creamy consistency. Add fresh spinach or Parmesan after reheating for best results.
- → Can I make this gluten-free or dairy-free?
Absolutely. Use certified gluten-free pasta as a direct substitute for rotini. For dairy-free, simply omit the Parmesan or use a plant-based cheese alternative. All other ingredients are naturally gluten-free and dairy-free, making this highly adaptable.
- → What broth should I use?
Vegetable broth is traditional and works perfectly, but chicken or mushroom broth add deeper flavor for non-vegetarians. For best results, use low-sodium broth so you can control the salt level. Homemade broth delivers superior taste.