Name: One-Pan Pasta with Meatballs, Tomatoes, and Basil Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 tbsp rapeseed oil; 12 meatballs (300g); 1 onion, finely chopped; 3 garlic cloves, finely chopped; 2 tbsp ketchup; 2 x 400g cans chopped tomatoes; 1 large bunch of basil, finely chopped, plus a few whole leaves; 225g dried spaghetti; 400ml water

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Introduction

This one-pan pasta recipe combines juicy meatballs and a rich tomato sauce with tender spaghetti, all cooked together for an easy, flavorful meal. Perfect for busy weeknights, it requires minimal cleanup without sacrificing taste.

A white pan filled with thick spaghetti mixed in bright red tomato sauce with visible bits of herbs, topped with several large, browned meatballs scattered evenly. Fresh green basil leaves are placed on top for garnish. To the right of the pan, a white bowl also holds a portion of the same spaghetti and meatballs, with a shiny green basil leaf on top. A silver fork rests beside the bowl. In the upper right corner, a clear glass of water with some bubbles is visible. Everything is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp rapeseed oil
12 meatballs (300g)
1 onion, finely chopped
3 garlic cloves, finely chopped
2 tbsp ketchup
2 x 400g cans chopped tomatoes
1 large bunch of basil, finely chopped, plus a few whole leaves
225g dried spaghetti

Instructions

Step 1: Heat the rapeseed oil in a deep, wide frying pan or casserole dish over medium-high heat. Add the meatballs and cook for 5 minutes, turning them occasionally until browned all over.
Step 2: Add the chopped onion and garlic to the pan and fry for 8 minutes until softened.
Step 3: Stir in the ketchup, chopped tomatoes, chopped basil, and 400ml of water. Bring the mixture to a boil.
Step 4: Add the dried spaghetti to the pan, making sure it is mostly submerged in the sauce. Cook for 10-12 minutes, stirring occasionally to prevent sticking and to help the pasta cook evenly.
Step 5: Once the spaghetti is tender and the sauce has thickened, season with salt and pepper to taste. Sprinkle with whole basil leaves before serving.

Tips & Variations

For extra flavor, try using homemade meatballs or adding a pinch of chili flakes for a spicy kick.
Substitute rapeseed oil with olive oil for a more Mediterranean taste.
Use gluten-free spaghetti if you need a gluten-free option.
If the sauce reduces too much before the pasta is cooked, add a little more water as needed.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock to loosen the sauce if it has thickened too much.

How to Serve

A white pan filled with thick yellow spaghetti noodles mixed with red tomato sauce, scattered with several brown meatballs coated in sauce, and topped with small green basil leaves. Next to the pan, a white bowl holds a serving of the same spaghetti and meatballs, also garnished with a green basil leaf. A silver fork lies on the white marbled surface near the bowl, and there is a glass of water with ice nearby on the same white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pasta instead of dried spaghetti?

Yes, fresh pasta will cook more quickly, so reduce the cooking time to a few minutes and keep a close eye to avoid overcooking.

Can I prepare this dish in advance?

You can prepare the meatballs and sauce ahead of time, then cook the pasta just before serving to maintain the best texture.