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Easy One-Pot Caprese Pasta


Credit: Sarah Hone, SkinnyMom.com

Is there anything better than a one-pot meal? Okay, how about a delicious one-pot meal that’s totally and absolutely easy to make, like this caprese pasta? I mean, I don’t know about you, but that’s like music to my mom ears. I’m often looking for ridiculously simple dinners to make — and fewer dishes to clean, too? Yeah, sign me up. I mean, this recipe from Skinny Suppers: 125 Lightened-Up, Healthier Meals for Your Family by Brooke Griffin — our online bud and creator of the super popular Skinny Mom website — is practically as easy as ordering pizza. But it’s way better for you. And much more affordable.

Inspired by the popularity of Skinny Mom’s recipes, the recipes in Brooke’s new cookbook are simple, satisfying, and lower in fat and calories (most under 350 calories per serving). The ingredients are all easy to find and family friendly. If you and your family are always asking “what’s for dinner?” in between practices, appointments and all the things on weekends, then this cookbook is the answer to your prayers.

Easy One-Pot Caprese Pasta Recipe

Easy One-Pot Caprese Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 6
I try not to use the word “easy” too loosely in my recipes. I can’t tell you how many times I have perused cookbooks looking for the word “easy,” only to become frustrated by overcomplicated recipes that make me want to give up. It truly doesn’t get any easier than this one-pot sensation. Even on the busiest of nights, I have been able to prepare this palate-pleasing pasta supper with ease. Try this one out for “Meatless Mondays.”
  • 12 ounces whole wheat rigatoni pasta (I like Barilla)
  • 1 (28-ounce) can crushed tomatoes with basil (I like Hunt’s)
  • 4 light string cheese sticks (I like Sargento), cut into ½-inch pieces
  • 1 (10-ounce) container grape tomatoes, halved
  • ½ small onion, diced
  • About 12 fresh basil leaves
  • 1 tablespoon minced garlic
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup balsamic vinegar
  • About 6 fresh basil leaves, chopped (optional)
  • 6 tablespoons shredded Parmesan cheese (optional; I like Sargento Artisan Blends)
  1. In a large pot, combine 3 cups of water, the pasta, crushed tomatoes, cheese pieces, grape tomatoes, onion, basil, garlic, salt, and pepper and stir to combine.
  2. Bring to a boil over medium-high heat, then reduce to a simmer and cook uncovered until the pasta has softened, 25 to 30 minutes. Much of the water will boil out.
  3. Serve drizzled with balsamic vinegar. If desired, garnish with chopped basil and Parmesan.
Quick and easy: Looking for big Italian flavor? Double the amount of garlic, onion, and basil in the recipe.

Nutrition does not include optional ingredients.
Nutrition Information
Calories: 324 Fat: 3 Carbohydrates: 62 Sugar: 8 Fiber: 6 Protein: 15

I imagine you could play with this recipe a bit, too — adding in more veggies like spinach or broccoli or zucchini. I’m gluten-free, so I tried this with my usual gluten-free pasta and it turned out great! And, seriously, making pasta without the trouble of boiling water and then draining said water? BRILLIANT.

Do you have a fave one-pot meal? Jambalaya had been my current go-to, but I may have a new fave now with this caprese pasta!Jenn

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