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One Pot Pasta

This One Pot Pasta recipe offers a quick and flavorful weeknight meal, combining linguini with basil, garlic, roasted red peppers, sun-dried tomatoes, and creamy Brie cheese, all cooked in a single pot for minimal cleanup. It's a versatile dish designed for ease and comfort, perfect for busy evenings.

Ingredients

  • 1 lb box linguini
  • 1.5 cups fresh basil leaves whole
  • 4 cloves garlic lightly crushed (leave whole)
  • 1 good squeeze prepared minced garlic optional, for extra flavor
  • 1 12 oz jar roasted red peppers (with liquid)
  • 3/4 cup sun-dried tomatoes in olive oil use most of the oil, about 1 cup total
  • 3 tsp kosher salt or to taste
  • Black pepper to taste
  • 2 pinches crushed red pepper flakes add more for extra heat
  • 6 cups water
  • About 12 oz Brie cheese rind removed, cut into pieces
  • Shredded parmesan cheese for serving, optional

Instructions

Prep the Pasta:

  • Add the linguini (broken in half for easier stirring) directly into a large pot—no water yet.

Add Aromatics & Vegetables:

  • Toss in whole basil leaves, crushed garlic cloves, and a squeeze of minced garlic if you like stronger garlic flavor.
  • Pour in the entire jar of roasted red peppers, including the liquid.
  • Add sun-dried tomatoes with most of the oil.

Season:

  • Sprinkle in kosher salt, black pepper, and a couple of generous pinches of crushed red pepper.

Add Water & Cook:

  • Pour in 6 cups water.
  • Cover the pot and turn on the heat. Once you hear it come to a boil, remove the lid and stir well to prevent the pasta from sticking.
  • Let the pasta cook uncovered, stirring occasionally, until linguini is al dente (about 9–11 minutes). Watch the liquid level toward the end—it should have a little broth left, but not soupy. Spoon out a bit of extra liquid if needed.

Make it Creamy:

  • Slice rind off the Brie, discard rind (or save for another use), and cut cheese into chunks.
  • Stir cheese into the hot pasta; let it sit for 1–3 minutes to melt, then stir again until creamy and velvety. Let the pot rest 5–10 minutes—this gives the sauce time to thicken.

Serve:

  • Taste and adjust salt if needed.
  • Plate the pasta and top with shredded parmesan.
  • Enjoy right away with family or friends!

Video

Notes

This recipe brings together sweet roasted red peppers, herby basil, sun-dried tomatoes, and luscious Brie for a weeknight dinner that’s as easy as it is satisfying. Thank you for sharing your table with Mary Katherine!