Tomato Spinach One-Pot Rotini

Rainy Tuesday, sink piled high with dishes, and I just needed something warm without creating more chaos. This one-pot rotini became my savior when I discovered the pasta cooks right in the tomato broth, absorbing all that flavor while I sip wine at the counter. Now it is the meal I turn to when comfort needs to happen fast and cleanup needs to stay minimal.

Last month my sister dropped by unexpectedly with her two kids, exhausted from soccer practice. I threw this together in twenty minutes while they raided the snack drawer, and even the vegetable-hating nephew went back for seconds. The way spinach wilts into the pasta makes it feel sneaky-healthy without anyone complaining.

Ingredients

• Rotini pasta: 340 g uncooked, the spiral shape holds onto sauce beautifully and cooks evenly in the broth
• Canned diced tomatoes: 400 g with juices creates the simmering base, do not drain the liquid
• Fresh baby spinach: 100 g adds bright color and wilts perfectly into the finished dish
• Medium onion: 1 finely chopped, builds the aromatic foundation
• Garlic: 3 cloves minced, fragrant and essential
• Vegetable broth: 900 ml provides the cooking liquid, use a good quality one for best flavor
• Olive oil: 2 tbsp for sautéing the aromatics
• Dried oregano and basil: 1 tsp and 1/2 tsp respectively, classic Italian herbs that bloom in the heat
• Crushed red pepper flakes: 1/4 tsp optional for gentle warmth
• Salt and black pepper: to taste, taste and adjust at the end since broth adds saltiness
• Grated Parmesan cheese: 40 g plus more for serving, optional but recommended for creaminess

Instructions

Build the base:

Heat olive oil in a large pot or Dutch oven over medium heat, add the chopped onion and cook 3 to 4 minutes until softened and translucent, stirring occasionally to prevent browning

Add the aromatics:

Stir in minced garlic and cook for just 1 minute until fragrant, watching closely so it does not burn or turn bitter

Create the simmering liquid:

Pour in diced tomatoes with their juices, vegetable broth, oregano, basil, red pepper flakes if using, salt and pepper, stir everything together well

Bring to a boil and add pasta:

Let the mixture come to a rolling boil, then pour in the uncooked rotini, stir immediately to prevent sticking and submerge all the pasta

Simmer until pasta is cooked:

Reduce heat to medium-low and let it simmer uncovered for 10 to 12 minutes, stirring occasionally, until pasta is al dente and most liquid has been absorbed

Wilt in the spinach:

Stir in fresh spinach and cook 1 to 2 minutes until just wilted and bright green, do not overcook or it will lose its color

Finish with cheese:

Add grated Parmesan if using and stir until melted and creamy, creating a silky coating on every spiral of pasta

Taste and serve:

Taste and adjust seasoning if needed, serve hot in bowls with extra Parmesan sprinkled on top

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This recipe has become my go-to for feeding a crowd without feeling like I spent hours at the stove. Watching the pasta transform from hard kernels to tender spirals right in the pot still feels like magic every time.

Making It Your Own

I have added drained chickpeas or white beans during the last five minutes of simmering for extra protein and texture. The beans soften slightly and absorb the tomato broth, making each bite more satisfying and substantial.

Perfect Pairings

A crisp green salad with lemon vinaigrette cuts through the richness beautifully. I also love tearing off chunks of crusty sourdough to soak up any remaining sauce at the bottom of the bowl.

Storage and Make-Ahead

This pasta keeps well in the refrigerator for up to three days, though the pasta will continue softening as it sits. When reheating, splash in a little broth or water to loosen it back up.

• Reheat gently over low heat, stirring frequently to prevent sticking
• The flavors actually develop and taste even better the next day
• Freeze individual portions for quick lunches, though pasta texture will soften more

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Simple, nourishing, and exactly the kind of meal that makes a house feel like home.

Recipe FAQs

→ Can I use fresh tomatoes instead of canned?

Fresh tomatoes can be used, though canned diced tomatoes provide consistent moisture and flavor year-round. If using fresh, chop roughly 3-4 medium tomatoes and add an extra 1/2 cup of broth to compensate for reduced liquid.

→ What other pasta shapes work well?

Penne, fusilli, and gemelli all perform beautifully in this preparation. Short pasta with ridges or spirals capture the sauce effectively. Avoid long strands like spaghetti as they're more challenging to cook evenly in this method.

→ How do I store and reheat leftovers?

Store cooled portions in an airtight container for up to 4 days. The pasta will continue absorbing liquid, so add a splash of water or broth when reheating on the stovetop or in the microwave.

→ Can I add protein to make it more substantial?

Yes, cooked chickpeas, white beans, or cubed tofu can be stirred in during the last 5 minutes. Shredded chicken or browned Italian sausage also complement the flavors beautifully if you eat meat.

→ Is it possible to make this completely oil-free?

Absolutely. Simply omit the olive oil and sauté the onion in a small amount of vegetable broth or water. The flavors remain robust, and the pasta's natural starches still create a satisfying consistency.

→ What herbs can substitute for dried oregano and basil?

Dried thyme, marjoram, or Italian seasoning blend work as direct substitutes. For fresh herbs, add 2 tablespoons of chopped basil or parsley in the final minutes to preserve their bright flavor.