Making pasta with canned tomatoes might sound too simple to be delicious, but I’m here to prove you wrong.
When I first started cooking on a tight budget as a university student, this became my go-to meal. I was skeptical that something so basic could taste restaurant-quality. But after perfecting this one-pan method over the years, it’s become one of my most requested recipes at EatHealthier.co.uk.
Quick One-Pan Pasta with Canned Tomatoes
What it is: A complete pasta dish cooked entirely in one skillet using the magic of pasta water and quality canned tomatoes to create a silky, restaurant-style sauce.
Key features: One-pan, 30-minute meal, budget-friendly
KEY INFO
Total Cost: $6-8 for entire meal Cost per portion: $3.00
- Pasta (4 oz): $0.75
- Canned tomatoes (7 oz): $0.75
- Aromatics & oil: $1.50
Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes Servings: 2 Difficulty: Easy
Dietary tags: Vegetarian, easily made vegan Allergens: Gluten (pasta), dairy (if using Parmesan) Price level: Very inexpensive
EQUIPMENT NEEDED
Essential tools:
- Large straight-sided skillet or deep saucepan
- Wooden spoon or tongs
- Sharp knife
- Cutting board
- Measuring cups
Budget alternatives:
- Any wide, deep pan works instead of a skillet
- Use a fork to stir if you don’t have tongs
- Pre-minced garlic saves time and a garlic press
INGREDIENTS
Listed in order of use:
- 8 oz (225g) fettuccine or penne pasta
- 1 small onion, diced (4 oz/110g) [yellow or white work equally well]
- 4 cloves garlic, minced [or 2 tsp pre-minced]
- 1 tbsp (15ml) extra-virgin olive oil
- 1/4 tsp red pepper flakes [optional, omit for mild]
- 14 oz (400g) can crushed tomatoes [or tomato sauce]
- 1 1/2 cups (375ml) water [plus more as needed]
- 2 fresh basil sprigs, chopped [or 1 tsp dried]
- Coarse salt and black pepper to taste
- 2 tbsp dry red wine [optional but recommended]
- Freshly grated Parmesan cheese for serving [omit for vegan]
METHOD
- Combine everything in the pan
Add pasta, diced onion, minced garlic, olive oil, red pepper flakes, canned tomatoes, water, basil, 1 tsp salt, and 1/2 tsp pepper to your large skillet. - Bring to a rolling boil
Place pan over high heat and bring mixture to a vigorous boil. This should take 3-4 minutes. - Reduce heat and stir constantly
Lower heat to medium-high and stir frequently with tongs. The pasta will release starch and create a creamy sauce. - Cook until al dente
Continue cooking for 8-12 minutes, stirring every 2 minutes. Add wine or extra water if mixture gets too dry. Test pasta at 8 minutes – it should have a slight bite. - Final seasoning and serve
Remove from heat when pasta is perfectly al dente. Taste and adjust salt and pepper. Let rest 2 minutes for sauce to thicken slightly. - Garnish and plate
Serve directly from pan or divide into bowls. Top with fresh basil and grated Parmesan.
CRUCIAL TIPS
Money-saving strategies:
- Buy pasta in bulk – it keeps for years
- Canned tomatoes are often cheaper than fresh and more consistent
- One yellow onion costs less than pre-chopped versions
- Store-brand canned tomatoes work perfectly fine
Success secrets:
- Don’t skip the stirring – this prevents sticking and creates creaminess
- Add liquid gradually – pasta absorbs different amounts depending on shape
- Taste the pasta frequently after 8 minutes – overcooked pasta ruins everything
- Let it rest – the sauce continues thickening off heat
Visual cues for perfect doneness:
- Pasta should bend but not break when lifted
- Sauce should coat pasta but still look glossy
- No standing water in the pan
- Pasta moves freely when stirred
STORAGE & VARIATIONS
Storage:
Refrigerate leftovers up to 3 days in airtight containers. Reheat gently with a splash of water to loosen sauce. Don’t freeze – pasta texture suffers.
Scaling up:
Double recipe for 4 people using a larger pan. Triple recipe requires cooking in batches – don’t overcrowd.
Common mistakes to avoid:
- Using too small a pan (pasta won’t cook evenly)
- Not stirring enough (leads to sticking)
- Adding cheese while cooking (makes sauce gritty)
- Skipping the resting time (sauce will be watery)
Delicious variations I love:
- Protein boost: Add canned white beans in step 1
- Veggie-packed: Include diced bell peppers with onions
- Creamy version: Stir in 2 tbsp cream cheese at the end
- Spicy kick: Double the red pepper flakes and add paprika
- Herb garden: Use fresh oregano and thyme instead of basil
The beauty of this pasta with canned tomatoes recipe lies in its simplicity and reliability. I’ve made this hundreds of times, and it never fails to deliver comfort food satisfaction without breaking the bank.
When I was building EatHealthier.co.uk, this became my test kitchen staple – proving that great cooking doesn’t require expensive ingredients, just good technique and quality basics.
At $3 per generous portion, this one-pan pasta with canned tomatoes delivers the kind of satisfying, restaurant-quality meal that makes budget cooking feel like a superpower rather than a limitation.
