Sometimes, dinner calls for something comforting but without the hassle. This one pot tagliatelle pasta is just that kind of meal—easy, flavorful, and all cooked in a single pot, which means less mess to clean afterward. It’s a satisfying dish that feels thoughtfully made, even if you’re just throwing it together after a busy day.
I remember the first time I made this recipe. I was juggling a few things at once—the phone kept ringing, and I wasn’t sure if I’d overdone the garlic. I stirred the pot absentmindedly, watching the cherry tomatoes soften, their juices mingling with the broth and herbs. The scent filled the kitchen—warm, inviting, with just a hint of spice from the pepper flakes. Somewhere between stirring and setting the table, I realized dinner was practically ready, and it looked like I’d spent way more time on it than I had. That little sense of accomplishment, paired with the comforting taste, made me keep coming back to this recipe.
- All-in-one pot cooking means fewer dishes and less stress after dinner.
- The combination of fresh vegetables and herbs creates a vibrant, fresh flavor that’s surprisingly quick to pull together.
- It’s simple — and that’s kind of the point. No complicated steps or odd ingredients.
- While it’s perfect for a casual weeknight, it also holds up well for leftovers, which you can gently reheat without losing much of the flavor.
If you’re worried about timing or equipment, don’t be. As long as your pot is big enough to hold everything comfortably, you’re good to go. And the recipe adapts easily—if you’re short on one veggie, swapping it out usually works just fine.
PrintOne Pot Tagliatelle Pasta
A quick and easy one pot tagliatelle pasta recipe that combines pasta, vegetables, and seasoning all cooked together for a delicious and convenient meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4
Ingredients
300 grams dried tagliatelle pasta
1 medium onion, thinly sliced
3 cloves garlic, minced
1 red bell pepper, thinly sliced
200 grams cherry tomatoes, halved
4 cups vegetable broth
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes
Salt, to taste
Freshly ground black pepper, to taste
30 grams grated Parmesan cheese
2 tablespoons chopped fresh parsley
Instructions
In a large pot or deep skillet, combine the dried tagliatelle pasta, sliced onion, minced garlic, sliced red bell pepper, halved cherry tomatoes, dried oregano, dried basil, red pepper flakes, and a pinch of salt and black pepper.
Pour in the vegetable broth and drizzle with olive oil.
Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent the pasta from sticking.
Once boiling, reduce the heat to medium and simmer uncovered, stirring frequently, until the pasta is cooked al dente and most of the liquid has been absorbed, about 12 to 15 minutes.
Taste and adjust seasoning with additional salt and pepper if needed.
Remove the pot from heat and stir in the grated Parmesan cheese until melted and well combined.
Sprinkle chopped fresh parsley over the pasta before serving.
For the kitchen setup, I usually just use my largest deep skillet or a wide pot, whichever is handy. It’s forgiving, so you don’t need fancy tools. Serving suggestions? A crisp green salad or some crusty bread is all you need to round out the meal. If you want to mix things up, I’ve sometimes added a handful of spinach near the end or swapped the bell pepper for zucchini when I had some lying around. Sometimes I wonder if adding a splash of cream might make it richer, but I haven’t tried that enough to say for sure.
FAQ
Can I use a different pasta? Tagliatelle works great here, but other long pasta shapes like fettuccine or pappardelle can be swapped in without much trouble.
What if I don’t have vegetable broth? Water with a little extra seasoning or a bouillon cube can usually stand in just fine.
How spicy is it? The red pepper flakes add a mild heat, but you can always adjust the amount or leave them out if you prefer something milder.
Give this one pot tagliatelle a try when you want dinner to feel homemade without the headache. It’s a quiet little triumph that might just become your new weeknight favorite.