Tomato Spinach One-Pot Rotini

The evening rain was tapping against my kitchen window when I first threw together this pasta, mostly because I didn't want to wash multiple pots. Something magical happened though—the starch from the rotini thickened the tomato broth just enough, and by the time I sat down with my bowl, the house smelled like an Italian grandmother had been cooking all day instead of a tired person making dinner in twenty minutes.

My sister came over unexpectedly that first night, and I felt awkward offering her something I'd improvised on the spot. She asked for seconds, then thirds, and now she texts me whenever she sees rotini on sale at the grocery store.

Ingredients

• 340 g (12 oz) rotini pasta: The curly shape catches sauce beautifully and holds up well during the simmering process
• 400 g (14 oz) canned diced tomatoes with juices: These create the base liquid that cooks the pasta, so don't drain them
• 100 g (3.5 oz) fresh baby spinach: Add this last so it stays vibrant instead of turning murky
• 1 medium onion, finely chopped: Takes about four minutes to soften, which is exactly when the kitchen starts smelling amazing
• 3 cloves garlic, minced: Fresh garlic makes a difference here, and one minute of cooking is perfect—any longer and it turns bitter
• 900 ml (4 cups) vegetable broth: Low-sodium broth lets you control the salt level, but any broth works in a pinch
• 2 tbsp olive oil: Creates a rich base for sautéing the aromatics
• 1 tsp dried oregano and 1/2 tsp dried basil: Dried herbs actually bloom beautifully in the simmering liquid
• 1/4 tsp crushed red pepper flakes: Optional, but that tiny hint of heat makes everything else pop
• Salt and black pepper: Taste at the end since the broth and cheese add saltiness
• 40 g (1/2 cup) grated Parmesan cheese: Stirred in at the end, it creates the most luxurious creamy finish without any cream

Instructions

Sauté the aromatics:

Heat olive oil in a large pot over medium heat, add chopped onion, and cook for 3–4 minutes until softened and translucent. Stir in minced garlic and cook for just 1 minute until fragrant.

Build the simmering liquid:

Add diced tomatoes with their juices, vegetable broth, oregano, basil, red pepper flakes if using, salt, and pepper. Stir everything together and bring to a gentle boil.

Cook the pasta:

Add rotini to the boiling liquid, stir well to prevent sticking, then reduce heat to medium-low and simmer uncovered for 10–12 minutes. Stir occasionally and cook until pasta is al dente and most liquid is absorbed.

Wilt the spinach:

Stir in fresh spinach and cook for 1–2 minutes until just wilted but still bright green.

Finish with cheese:

If using, add grated Parmesan and stir until melted and creamy. Taste and adjust seasoning before serving hot.

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Last month I made this for my neighbor who just had surgery, and she sent me a photo of an empty container with the caption 'best medicine ever.' Sometimes the simplest food hits the hardest.

Making It Your Own

I've learned that the liquid ratio might need adjusting based on your pasta brand and pot shape. Sometimes I need an extra splash of broth, sometimes less—trust your eyes more than the exact measurements.

Getting Ahead

The leftovers reheat beautifully, though you'll want to add a splash of water or broth when warming since the pasta continues drinking up liquid overnight. I've eaten this cold straight from the fridge more times than I care to admit.

Serving Suggestions

A crisp green salad with vinaigrette cuts through the richness perfectly, and crusty bread is almost mandatory for sopping up the remaining sauce. Sometimes I'll blister some broccolini on the side if I'm feeling fancy.

• Red pepper flakes are your friend if you like heat
• A splash of balsamic vinegar at the end adds depth
• Fresh basil leaves on top make it look restaurant worthy

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This pasta has saved me on countless busy weeknights, and somehow it never gets old. That's the best kind of recipe, isn't it?

Frequently Asked Questions

→ Can I use fresh tomatoes instead of canned?

Fresh tomatoes can work, but you'll need to adjust the liquid. Use 3-4 medium fresh tomatoes, diced, and add about ½ cup more broth since fresh tomatoes release less liquid than canned. You may also need to simmer a few minutes longer to achieve the desired consistency.

→ Why cook the pasta directly in the pot?

Cooking rotini directly in the vegetable broth allows the pasta to absorb flavor as it cooks. The starch released into the liquid naturally thickens it into a light, creamy sauce without needing any cream or heavy ingredients. Plus, it saves time and cleanup.

→ What other pasta shapes work well?

Penne, fusilli, and farfalle all work beautifully in this preparation. Choose shapes with ridges or spirals that hold onto sauce. Avoid delicate shapes like angel hair or long spaghetti, as they require different cooking techniques and liquid ratios.

→ How do I store and reheat leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will continue absorbing liquid, so add a splash of broth or water when reheating on the stovetop over medium-low heat. It also freezes well for up to 3 months.

→ Can I add protein to make it more substantial?

Absolutely. Cooked chickpeas, white beans, or diced cooked chicken can be stirred in during the last few minutes of cooking. For added protein with extra flavor, consider crumbling Italian sausage or adding meatless crumbles when sautéing the onions.