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+ servings

Parma Rosa One Pot Pasta

A delicious and simple one pot pasta with a parma rosa sauce from scratch. This comes together quickly with fresh ingredients and minimal effort - the pasta cooks in the same pot as the sauce! Everyone loves a creamy tomato pasta sauce so this is an easy win for dinner time.
4.67 from 3 ratings


  • 4 cloves garlic, crushed
  • 18 oz (500 g) cherry tomatoes, sliced in half
  • 10 oz (300 g) tagliatelle nests*
  • 7 oz (200 g) parmesan cheese**, grated
  • 1 bunch of basil, chopped


  • First, saute the garlic in a little olive oil or butter over a medium heat. Once fragrant, add the tomatoes to the pan and stir through until they are nicely coated in the garlic.
  • Add your tagliatelle to the pan and then pour in 2.5 cups (590ml) of water.
  • Bring to a boil, stirring regularly. At first the water won't incorporate all of the pasta but once the pasta nests start to cook down you'll be able to get everything into the liquid.
  • Simmer for 10-15 minutes, stirring regularly, until the pasta is al dente. You may need to add more water if the pan starts to get too dry before the pasta is ready. This will depend on how thick your pasta is and the shape you use. So keep an eye on things.
  • Once the pasta is cooked, turn the heat low and stir in the cheese until it melts and forms a creamy thick sauce. Mix in the chopped basil.
  • If the sauce is runnier than you'd like, let it sit covered for 5-10 minutes and it will thicken.
  • Serve.


* I find tagliatelle nests work well for this dish but you can use any pasta shape you like. Just bear in mind that the pasta shape and thickness will affect how much water you need, so keep an eye on things and increase the quantity of water if it dries out too quickly.
** Inside the EU, parmesan cheese has to contain animal based rennet as an ingredient to be called parmesan, which means it's not vegetarian friendly. Lots of parmesan style cheeses exist under names like "vegetarian hard cheese" or "vegetarian pasta cheese," which can be used interchangeably. I use the term parmesan to make it clear what style of cheese we're aiming for.
Serving: 1g, Calories: 334kcal, Carbohydrates: 31g, Protein: 19g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Cholesterol: 67mg, Sodium: 906mg, Fiber: 2g, Sugar: 3g