Tomato Spinach One-Pot Rotini

Rainy Tuesday afternoons were made for one-pot pasta magic. I stumbled on this technique during a particularly chaotic week when doing dishes felt like climbing Everest, and now I am converted. The pasta absorbs all those tomato juices and broth right in the pot, creating this velvety sauce that feels like it simmered for hours instead of thirty minutes.

Last winter my sister dropped by unexpectedly during a snowstorm, and I had nothing impressive to offer but a random assortment of pantry staples. We ended up huddled over steaming bowls of this, watching snow pile up against the windows, and she declared it better than anything she has had at restaurants. Sometimes the simplest meals become the most meaningful ones.

Ingredients

• Rotini pasta: Those spiral grooves catch every drop of sauce, and the shape holds up beautifully as it simmers directly in the liquid
• Canned diced tomatoes: Do not drain them, those juices are essential for creating the sauce base and cooking the pasta properly
• Fresh baby spinach: Gets stirred in at the very end so it wilts just enough while keeping some texture and vibrant color
• Onion and garlic: The aromatic foundation that makes the whole house smell like an Italian kitchen within minutes
• Vegetable broth: Use a good quality one here because the pasta really drinks up those flavors as it cooks
• Olive oil: Start with this to sauté your aromatics, adding richness from the very beginning
• Dried oregano and basil: Classic Italian herbs that bloom in the hot liquid, giving that familiar comfort food taste
• Crushed red pepper flakes: Just a hint adds a gentle warmth that balances the sweetness of the tomatoes
• Grated Parmesan cheese: Optional but recommended, it melts into the hot pasta creating pockets of salty richness

Instructions

Start your aromatic base:

Heat olive oil in a large pot over medium heat, add chopped onion, and cook for about 4 minutes until softened and translucent

Add the garlic:

Stir in minced garlic and cook for just 1 minute until fragrant, being careful not to let it brown or turn bitter

Build your cooking liquid:

Pour in diced tomatoes with all their juices, vegetable broth, oregano, basil, red pepper flakes if using, and season with salt and pepper

Bring it to temperature:

Let the mixture come to a boil, watching the tomatoes and broth merge into a rustic, fragrant soup

Add the pasta:

Pour in the uncooked rotini and stir well to ensure every piece is submerged, this is where the magic happens

Simmer to perfection:

Reduce heat to medium low and cook uncovered for about 12 minutes, stirring occasionally to prevent sticking, until pasta is al dente and most liquid is absorbed

Wilt the spinach:

Stir in fresh spinach and cook for 2 minutes until just wilted but still bright green

Finish with cheese:

Remove from heat, add Parmesan if using, and stir until melted into a creamy sauce

Taste and adjust:

This is your moment to add more salt, pepper, or red pepper flakes until it sings exactly how you like it

Bookmark

This recipe became my go-to for dinner parties because I can actually spend time with guests instead of being chained to the stove. Everyone always asks for seconds, and nobody believes it came together in thirty minutes with minimal effort.

Making It Your Own

Sometimes I toss in a can of drained white beans or chickpeas during the last five minutes for protein that makes this a complete meal. The beans soak up that tomato sauce beautifully, and suddenly you have something even more substantial.

Pasta Shape Swaps

While rotini catches sauce beautifully, penne or fusilli work wonderfully too. I have even used broken spaghetti in a pinch, though shorter shapes really do give you that perfect sauce to pasta ratio in every single bite.

Serving Suggestions

A crisp green salad with a bright vinaigrette cuts through the richness perfectly. Some crusty bread for soaking up any remaining sauce is practically mandatory, and a simple glass of red wine makes the whole thing feel like an occasion.

• Keep some extra broth nearby in case the pasta thickens up too much while sitting
• Fresh basil leaves scattered on top right before serving add a lovely aromatic finish
• A final grind of black pepper at the table lets everyone adjust to their taste

Bookmark

There is something deeply satisfying about a meal that nourishes you without demanding your entire evening. This pasta has become my proof that comfort food does not need to be complicated.

Recipe Questions

→ Can I use fresh tomatoes instead of canned?

Fresh tomatoes work but require longer cooking to break down. Use 2-3 cups chopped fresh tomatoes and simmer 5-7 extra minutes before adding pasta.

→ What other pasta shapes work well?

Penne, fusilli, or gemelli hold sauce beautifully. Short pasta with ridges or spirals capture the tomato-spinach mixture effectively.

→ How do I store leftovers?

Refrigerate in an airtight container up to 4 days. The pasta absorbs more liquid, so add splash of broth when reheating on stove.

→ Can I make this vegan?

Omit Parmesan or use nutritional yeast or vegan cheese alternative. The vegetable broth base keeps it naturally plant-based and flavorful.

→ How can I add more protein?

Stir in cooked chickpeas, white beans, or lentils during the last 5 minutes. Or top with pan-seared tofu or grilled chicken if not vegetarian.

→ Why cook pasta directly in the broth?

The starch released into the liquid creates a silky, emulsified sauce while the pasta absorbs deep flavor. This traditional technique yields creamier results.