Cozy one pan spicy pasta: 12 min magic

You know those nights? The ones where you’re craving something warm, comforting, and bursting with flavor, but the thought of doing a million dishes afterwards just makes you want to order takeout? Yeah, I’ve been there! For years, my kitchen felt more like a chore than a joy, honestly, thanks to a crazy corporate job. But discovering how simple, satisfying recipes like this one pan spicy pasta can turn that whole vibe around? Pure magic! This dish is my absolute go-to when I need a cozy weeknight dinner that’s big on taste and ridiculously easy on cleanup. It’s proof that you don’t need to be a gourmet chef to make something truly special. You can learn more about my kitchen journey and how I found my way back to loving to cook right here! And if you ever want to see what I’m cooking up day-to-day, you can follow along on Facebook!

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Why You’ll Love This One Pan Spicy Pasta

Seriously, this recipe is a lifesaver for busy weeknights! Here’s why you’ll be making it again and again:

• Minimal Cleanup: The best part! Everything cooks in one pan, meaning fewer dishes for you.
• Big Flavor, Little Effort: That spicy tomato sauce with briny olives is just *chef’s kiss*.
• Super Speedy: It’s ready in under 30 minutes, perfect for when you’re short on time.
• Cozy Comfort: It’s pure comfort food in a bowl.
• Customizable Spice: You can easily dial the heat up or down to your liking.
• Hearty and Satisfying: Packed with pasta and flavor, it’s a meal that truly fills you up.

Ingredients for Your One Pot Pasta Recipe

Okay, so gathering your ingredients is the first easy step for this amazing one pan spicy pasta. The beauty of this recipe is that it uses stuff you probably already have in your pantry, which makes it perfect for those “what’s for dinner?” moments. Trust me, having everything ready makes the cooking process so smooth. Here’s what you’ll need:

• 1 tablespoon olive oil: Just a little bit to get things started and toast the pasta.
• 1 pound linguine: You can totally use spaghetti or even fettuccine if that’s what you’ve got!
• 1 teaspoon red pepper flakes: This is where the spice comes from. If you like it hot, add a little more! For a milder touch, start with 1/2 teaspoon.
• 4 cloves garlic, thinly sliced: Fresh garlic is key here; it adds such a great fragrance.
• 1 (28 ounce) can crushed tomatoes: The base of our delicious sauce!
• 4 cups vegetable broth: This is what cooks the pasta right in the pan along with the tomatoes.
• 1 teaspoon dried oregano: Brings in that lovely Italian flavor.
• 1/2 teaspoon salt: Essential for bringing out all the flavors.
• 1/4 teaspoon black pepper: Just a little kick.
• 1/2 cup pitted Kalamata olives, halved: These little guys add such a briny, salty pop that’s just divine with the spice!
• 1/4 cup chopped fresh parsley: For a burst of freshness at the end.
• Grated Parmesan cheese, for serving: Because what pasta is complete without a little cheesy goodness?

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Mastering Your Spicy Tomato Linguine: Step-by-Step

Alright, let’s get this amazing one pan spicy pasta magic happening! It really is as simple as it sounds, and before you know it, you’ll have a bubbling, fragrant pot of pure deliciousness. Trust me, this method makes it foolproof, even on your busiest nights.

1. First things first, grab a big skillet or a Dutch oven – whatever you have that’s nice and roomy. Heat up that tablespoon of olive oil over medium-high heat. Now, toss in your pound of linguine and those red pepper flakes. Give it a good stir, like you’re toasting little dried noodles, for about 2 minutes until they’re just starting to get a little golden. This step adds a subtle depth you wouldn’t believe!
2. Next, add your thinly sliced garlic. Watch it closely – it only needs about 30 seconds to become fragrant. We don’t want it to burn, just to bloom!
3. Now for the sauce: pour in that big can of crushed tomatoes and the vegetable broth. Stir in the dried oregano, salt, and pepper. That scraping motion? It’s super important – get all those little toasty bits off the bottom of the pan; that’s where so much flavor lives!
4. Turn the heat down to medium-low, slap a lid on it, and let it simmer. You’re looking for the pasta to be perfectly al dente, which usually takes about 10 to 12 minutes. Just give it a stir every few minutes to make sure nothing sticks to the bottom.
5. Once the pasta is tender, stir in those halved Kalamata olives. Let them warm through for just another minute – they add this amazing briny burst!
6. Finally, take it off the heat. Garnish generously with that fresh chopped parsley and a good sprinkle of Parmesan cheese. Serve it up hot and you’ve got yourself a winner! If you love pasta done right, you absolutely have to check out my authentic Roman Carbonara!

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Tips for the Best Skillet Pasta

Making this one pan spicy pasta is pretty straightforward, but here are a few little tricks I’ve picked up to make sure it turns out *perfect* every single time. It’s all about getting that cozy, comfort-food vibe just right!

First up, don’t skip toasting the pasta! It takes just a couple of minutes and really deepens the flavor, giving the linguine a lovely nutty base. Also, that stirring I mention in the instructions? It’s your best friend here. Since all the pasta cooks right in the sauce, giving it a stir every few minutes prevents any sticking and ensures the noodles cook evenly. You want that pasta to be perfectly al dente, not mushy!

If you’re sensitive to heat, you can totally tame the spice by cutting back on the red pepper flakes, or even using smoked paprika for a little warmth without the bite. And those Kalamata olives? Oh, they’re divine, but feel free to swap them for Castelvetrano olives for a milder, buttery flavor, or even some chopped sun-dried tomatoes if olives aren’t your thing. This recipe is so versatile and always a hit for a satisfying weeknight dinner!

Ingredient Notes and Substitutions for Kalamata Olive Pasta

When I whip up this kalamata olive pasta, I find the ingredients really sing together. The Kalamata olives are just fantastic because they give that little burst of salty, briny goodness that cuts through the richness of the tomato sauce. But hey, olives are personal, right? If Kalamatas aren’t your jam, try some buttery Castelvetrano olives, or even some chopped green olives for a different kind of zing!

And speaking of versatility, this dish is naturally vegetarian, which is awesome. You could totally add some chickpeas or white beans if you wanted to bulk it up even more and add some extra plant-based protein. It’s all about making this easy pantry pasta work for YOU!

Make-Ahead and Storage for Minimal Cleanup Meals

Okay, so the greatest thing about this one pan spicy pasta is that it’s practically designed for leftovers, because, let’s be honest, who has time to cook every single night? You can totally make this ahead! Just let it cool completely, then pop it into an airtight container in the fridge. It’ll keep for about 3-4 days. When you’re ready to reheat, I like to add just a splash of water or broth into the skillet, then warm it up gently over medium-low heat, stirring occasionally until it’s heated through and the sauce is nice and saucy again. Avoid microwaving if you can, because the pasta can get a little mushy – stovetop is definitely the way to go for the best texture!

Frequently Asked Questions about this 30 Minute Pasta

Got questions about this yummy one pan spicy pasta? I’ve got you covered!

Can I adjust the spice level in this recipe?

Absolutely! Grandma used to say you gotta taste as you go, and that’s especially true with spice. If you’re sensitive to heat, start with just 1/2 teaspoon of red pepper flakes. You can always add more at the end if you want an extra kick. Conversely, if you love it super spicy, go ahead and add a whole teaspoon, or even a bit more!

What’s the best way to cook the pasta so it’s not mushy?

The key to achieving that perfect al dente texture in this one pot pasta recipe is to follow the timing in the instructions closely and give it a good stir every now and then while it simmers. You want the liquid to be mostly absorbed and the pasta tender, but still with a little bite. Be patient and avoid the temptation to overcook it!

What other kinds of olives can I use in this spicy tomato linguine?

While I adore Kalamata olives for their briny punch in this kalamata olive pasta, feel free to experiment! Castelvetrano olives offer a milder, buttery flavor, and pitted green olives work well too. If olives just aren’t your thing, you could even try some chopped sun-dried tomatoes for a different kind of savory goodness.

Can I use a different type of pasta?

Oh yes! Linguine is great, but this recipe is super forgiving. Spaghetti, fettuccine, or even penne would work beautifully. Just make sure to adjust the cooking time slightly based on the pasta shape – thicker cuts might need a minute or two longer. It’s all about getting that comforting comfort food pasta just right for you!

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Estimated Nutritional Information

Just so you know, when I whip up this amazing one pan spicy pasta, the nutritional info can be a little bit of a guess, since brands and even how much you drizzle or sprinkle can change things! But roughly, a serving comes in around 550 calories, with about 12g of fat, 18g of protein, and 95g of carbs, including 7g of fiber. It’s a pretty satisfying meal that fuels you up without feeling too heavy! Remember, these numbers are just estimates to give you a general idea.

Share Your One Pan Spicy Pasta Creation!

I just love hearing from you all! Did you give this super easy one pan spicy pasta a try? I’m absolutely dying to know what you thought, or if you made any fun tweaks of your own! Did you go wild with the chili flakes, or discover a new olive combo I need to try? Please, please leave a comment below and share your kitchen adventures! You can also find more yummy ideas and share your creations over on the main blog page. Happy cooking!

One Pan Spicy Pasta with Olives

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A cozy weeknight pasta with a spicy tomato sauce and briny olives, cooked in one pan for minimal cleanup and maximum flavor.

• Author: purejoyalex
• Prep Time: 5 min
• Cook Time: 20 min
• Total Time: 25 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 pound linguine
• 1 teaspoon red pepper flakes
• 4 cloves garlic, thinly sliced
• 1 (28 ounce) can crushed tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup pitted Kalamata olives, halved
• 1/4 cup chopped fresh parsley
• Grated Parmesan cheese, for serving

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Instructions

1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add linguine and red pepper flakes, and cook, stirring constantly, until linguine is lightly toasted, about 2 minutes.
2. Add garlic and cook until fragrant, about 30 seconds.
3. Pour in crushed tomatoes and vegetable broth. Stir in oregano, salt, and pepper. Bring to a boil, scraping up any browned bits from the bottom of the pan.
4. Reduce heat to medium-low, cover, and simmer until pasta is al dente, about 10-12 minutes, stirring occasionally to prevent sticking.
5. Stir in olives and cook for 1 minute more.
6. Garnish with fresh parsley and serve immediately with grated Parmesan cheese.

Notes

• For a less spicy dish, reduce the red pepper flakes to 1/2 teaspoon.
• You can substitute other types of olives, such as Castelvetrano or green olives, if desired.
• This recipe is a great example of simple meal planning for busy weeknights.

Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 8g
• Sodium: 900mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 95g
• Fiber: 7g
• Protein: 18g
• Cholesterol: 5mg