Spicy Tomato One-Pan Pasta Recipe

Introduction

This Spicy Tomato One-Pan Pasta is a quick and flavorful meal that combines tender linguine with a zesty tomato sauce, olives, and a touch of heat from red pepper flakes. Perfect for a busy weeknight, it cooks entirely in one pan, saving you time and cleanup without sacrificing taste.

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for serving
• ½ large yellow onion, peeled and finely diced
• 4 large cloves garlic, peeled and finely chopped
• 12 ounces dry linguine
• ½ teaspoon red pepper flakes
• 2 sprigs fresh oregano, plus more for serving
• 1½ teaspoons fine sea salt
• ½ teaspoon black pepper
• 1 cup Pearls Specialties Pitted Kalamata Olives
• 1 cup Pearls Specialties Garlic-Stuffed Olives
• 1 (28-ounce) can diced tomatoes
• 2½ cups water
• Freshly grated parmesan, for serving

Instructions

1. Step 1: Place a wide pan or skillet over medium heat. Add the olive oil, diced onion, and chopped garlic. Cook, stirring frequently, until the onion is golden and fragrant, about 3 minutes. Then remove the pan from heat.
2. Step 2: Add the linguine, red pepper flakes, oregano sprigs, salt, black pepper, Kalamata olives, garlic-stuffed olives, diced tomatoes with their liquid, and water to the pan. Return to medium-high heat and bring to a simmer, stirring occasionally to prevent the pasta from sticking.
3. Step 3: Cover the pan and reduce to a low simmer. Cook for 12 to 14 minutes, stirring every couple of minutes to prevent sticking, until the pasta is tender and the liquid has thickened into a sauce.
4. Step 4: Remove from heat and let the pasta sit covered for 2 minutes. Stir once more, then serve topped with fresh oregano leaves, a drizzle of olive oil, and a generous grating of parmesan cheese.

Tips & Variations

• For a milder version, reduce or omit the red pepper flakes.
• Try adding cooked chicken or shrimp for extra protein.
• If you prefer a creamier sauce, stir in a splash of heavy cream or half-and-half just before serving.
• Use fresh oregano if available for the most vibrant flavor, or substitute with dried oregano if not.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water or olive oil to loosen the sauce, stirring occasionally. This dish is best enjoyed fresh but retains its flavor well after storing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta for this recipe?

Yes, you can substitute linguine with spaghetti, fettuccine, or any similar long pasta. Just adjust the cooking time as needed, since different shapes vary in cooking duration.

What can I do if I don’t have Kalamata or garlic-stuffed olives?

If you don’t have these specific olives, any briny olives such as green olives or black olives will work. Just chop them roughly and add them to the dish to maintain that salty, savory element.

Spicy Tomato One-Pan Pasta Recipe

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★★★★★

4.6 from 138 reviews

This Spicy Tomato One-Pan Pasta is a simple and flavorful Italian-inspired dish that combines dry linguine, olives, tomatoes, and a blend of aromatic spices cooked all in one pan. Perfect for a quick weeknight dinner, it offers a spicy kick from red pepper flakes balanced by the rich umami of Kalamata and garlic-stuffed olives, finished with freshly grated parmesan and a drizzle of olive oil.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for serving
• ½ large yellow onion, peeled and finely diced
• 4 large cloves garlic, peeled and finely chopped
• 12 ounces dry linguine
• ½ teaspoon red pepper flakes
• 2 sprigs fresh oregano, plus more for serving
• 1½ teaspoons fine sea salt
• ½ teaspoon black pepper
• 1 cup Pearls Specialties Pitted Kalamata Olives
• 1 cup Pearls Specialties Garlic-Stuffed Olives
• 1 (28-ounce) can diced tomatoes
• 2½ cups water
• Freshly grated parmesan, for serving

Instructions

1. Sauté Aromatics: Place a wide pan or skillet over medium heat. Add the extra-virgin olive oil, diced onion, and chopped garlic. Cook for about 3 minutes or until fragrant and golden, stirring frequently to avoid burning. Then remove the pan from the heat.
2. Add Pasta and Ingredients: To the same pan, add the dry linguine, red pepper flakes, fresh oregano sprigs, sea salt, black pepper, Kalamata olives, garlic-stuffed olives, diced tomatoes with their liquid, and water. Stir to combine all ingredients evenly.
3. Simmer Pasta: Place the pan over medium-high heat and bring the mixture to a simmer. Stir occasionally to prevent the pasta from sticking to the pan bottom.
4. Cook Covered: Once simmering, lower the heat to maintain a gentle simmer. Cover the pan and cook for 12 to 14 minutes, stirring every couple of minutes to prevent sticking, until the pasta is tender and the liquid has thickened into a sauce.
5. Rest and Serve: Remove the pan from the heat, keep it covered, and let sit for 2 minutes. Then give the pasta a final stir. Serve topped with a pinch of fresh oregano leaves, a drizzle of extra-virgin olive oil, and a generous grating of freshly grated parmesan cheese.

Notes

• Stirring often during cooking is essential to prevent pasta from sticking.
• Use a wide pan or skillet to allow enough liquid evaporation and even pasta cooking.
• Adjust red pepper flakes quantity to control the spiciness.
• Fresh oregano can be substituted with dried oregano if unavailable, using about 1 teaspoon dried.
• This dish reheats well and flavors develop even more after resting.
• For a vegetarian version, ensure parmesan is vegetarian-friendly or substitute with a vegan cheese alternative.

Keywords: one-pan pasta, spicy tomato pasta, quick pasta recipe, italian pasta, olives pasta dish, easy weeknight dinner, vegetarian pasta