One pan pasta

    35 min

    The easiest one pan pasta dish you'll find. Adjust the seasoning by adding chilli flakes or other dried herbs, if desired. Note that for best results, you'll need a nonstick pan to prevent sticking.

    34 people made this

    Serves: 4 

    • 1 teaspoon olive oil
    • 1 onion, sliced into thin rings
    • 75g fresh sliced mushrooms
    • 2 (400g) tins chopped tomatoes, drained
    • 225g passata
    • 250ml water
    • 2 teaspoons dried basil
    • 1 teaspoon dried oregano
    • 1 teaspoon sugar
    • 1/4 teaspoon garlic granules
    • 1/4 teaspoon ground black pepper
    • 225g macaroni

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Spray a large nonstick frying pan with nonstick cooking spray. Add oil, and heat over a medium heat. Add onion and mushrooms. Cook, stirring frequently, for 3 to 5 minutes, until tender.
    2. Add tomatoes, passata, water, sugar and spices to frying pan. When mixture begins to boil, stir in pasta. Cover, reduce heat to medium-low, and cook 20 minutes. Stir mixture every 4 to 5 minutes while cooking.

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    Reviews & ratings
    Average global rating:

    Reviews in English (31)


    4 Stars because the concept is so simple. Three for taste with the recipe as is. I had to double the spices, because the first time I thought it was too blah (but I like LOTS of flavor). Next time I will also top with cheese and then it will definitely go in our rotation.  -  14 Jul 2007  (Review from Allrecipes US | Canada)


    This was pretty good. I prepared exactly to recipe instructions, and the noodles were kind of mushy. I prefer a firmer pasta.  -  29 Nov 2001  (Review from Allrecipes US | Canada)


    This was quick, easy and so delicious! My husband had two plates and even our 5 year old daughter, who NEVER finishes a meal, ate her entire plate! I left out the onion since my daughter won't eat it and used 8 oz of mushrooms. Other than that, I followed the recipe exactly. My daughter thought there was a little too much pepper in it, and I agreed that it was a little too much, so next time I will cut back on it. This will be a regular at our house served with salad and rosemary french bread from the local bakery.  -  10 Jul 2004  (Review from Allrecipes US | Canada)