Tomato Spinach One-Pot Rotini

Rainy Tuesday evenings have become my favorite excuse to make this pasta. Theres something deeply satisfying about standing by the stove while steam rises up, warming the kitchen and making the windows fog up slightly. I started making one-pot pasta during a particularly hectic month when dishes piled up faster than I could wash them, and now I genuinely prefer the method—the starch thickens the sauce naturally, creating this silky texture Ive never achieved with traditional cooking.

My sister was skeptical when I told her about this method—shes a bit of a traditionalist in the kitchen—but after one bite during her last visit, she asked me to write down the recipe before she even finished her plate. We sat there at 8pm on a Thursday, both slightly exhausted from work, just twirling rotini and talking about how sometimes the simplest food hits the hardest.

Ingredients

• Rotini pasta (340 g): The spiral shape catches the sauce perfectly in all those ridges and curls
• Canned diced tomatoes (400 g): Dont drain them—those juices become the base of your silky sauce as the pasta cooks
• Fresh baby spinach (100 g): Wilts down beautifully and adds a pop of color without overwhelming the dish
• Medium onion (finely chopped): Takes about 4 minutes to soften and becomes the sweet foundation
• Garlic (3 cloves): Minced finely so it melts into the oil and infuses everything
• Vegetable broth (900 ml): Low-sodium works best so you can control the seasoning yourself
• Olive oil (2 tbsp): A decent extra virgin makes a noticeable difference here
• Dried oregano (1 tsp): Half goes in with the tomatoes, half saved for garnish if youre feeling fancy
• Dried basil (1/2 tsp): Adds that classic Italian background note
• Crushed red pepper flakes (1/4 tsp): Optional, but a tiny pinch gives gentle warmth that builds slowly
• Salt and black pepper: Taste at the end—broths vary wildly in saltiness
• Grated Parmesan (40 g): Stir it in right at the end for creaminess, save extra for the table

Instructions

Build your flavor foundation:

Heat olive oil in your largest pot over medium heat, add the chopped onion, and let it soften for about 4 minutes until translucent. Stir in the minced garlic and cook just 1 minute until it smells fragrant—youll know instantly when its ready.

Create the cooking liquid:

Pour in the diced tomatoes with all their juices, add the vegetable broth, oregano, basil, red pepper flakes if using, and some salt and pepper. Stir everything together and let it come to a full rolling boil.

Add the pasta:

Once bubbling vigorously, dump in all the uncooked rotini and stir well to ensure every piece is submerged. Reduce heat to medium-low and let it simmer uncovered, stirring occasionally so nothing sticks to the bottom.

Wait for the magic:

Cook for 10 to 12 minutes until the pasta is al dente and most of the liquid has been absorbed—the sauce should look glossy and slightly thickened from the pasta starch.

Add the finishing touches:

Stir in the fresh spinach and cook for just 1 to 2 minutes until it wilts completely into the pasta. If using Parmesan, add it now and stir until melted and creamy throughout.

Taste and adjust:

Your final sauce should be rich and slightly salty from the cheese—add more pepper or salt if needed, then serve hot while the cheese is still melted and gooey.

Save to Pinterest

This recipe became a regular during my first year of teaching when I needed something comforting but fast enough to make on weeknights between grading papers. Now it feels like coming home to myself every single time I make it.

Making It Your Own

Some nights I add a can of drained chickpeas during the last 5 minutes of cooking for protein, and honestly, it becomes a completely different meal—heartier and more substantial. Other times Ive swapped in chopped kale instead of spinach, though it takes an extra minute to wilt down properly.

Perfecting the Texture

The key is catching the pasta while its still slightly firmer than youd normally serve it because it continues cooking in that hot sauce for a few minutes after you turn off the heat. Ive learned the hard way that perfectly al dente pasta turns to mush if you let it sit too long.

Serving Suggestions

A simple green salad with vinaigrette cuts through the richness, and crusty bread is non-negotiable in my house for soaking up any remaining sauce. Sometimes I roast vegetables on a separate sheet pan while the pasta cooks, adding them on top for extra texture.

• Grate extra Parmesan at the table so people can add their own
• A drizzle of good olive oil right before serving makes it restaurant-quality
• Leftovers reheat beautifully with a splash of water to loosen the sauce

Save to Pinterest

Sometimes the best recipes arent about fancy techniques or hours of work—theyre about putting good ingredients in a pot and letting them become something better together. Thats what keeps me coming back to this one, week after week.

Recipe FAQs

→ Can I use fresh tomatoes instead of canned?

Fresh tomatoes can work, though you'll need about 3-4 medium diced tomatoes and may need to add extra broth since canned tomatoes provide more liquid. Cook them down a few minutes longer before adding the pasta.

→ What other pasta shapes work well?

Penne, fusilli, and farfalle all work beautifully. Short pasta shapes with nooks and crannies catch the sauce well. Just adjust cooking time based on package instructions.

→ Can I make this vegan?

Absolutely—simply omit the Parmesan cheese or use a vegan alternative. The dish remains flavorful and satisfying without dairy.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of broth or water to loosen the pasta, as it absorbs more liquid as it sits.

→ Can I add protein to this dish?

Yes, cooked chickpeas, white beans, or diced chicken work well. Add them during the last 5 minutes of cooking so they heat through without becoming mushy.