Quick Tomato One Pot Pasta | The Style Aesthetic | New Zealand Lifestyle Blog


This is the meal you whip out on a weeknight when you have no food in the fridge. This pasta dish is not only cheap, quick and easy it's totally delish!
Course Main Course
Cuisine Italian
Keyword Dinner, Pasta, Savoury, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Julie Cavanagh


  • 500 gram pack of fusilli pasta
  • Olive oil
  • 1 red onion finely diced
  • 2-3 garlic cloves crushed
  • 1 tablespoon Pepper & Me Italian Stallion
  • 2 teaspoons Pepper & Me Man Grind
  • 2 cans 400g chopped tomatoes
  • ΒΌ cup tomato paste
  • 2 tablespoons balsamic vinegar
  • 4 cups boiling water
  • 130 gram bag of baby spinach
  • 50 grams butter
  • 3 tablespoons sour cream
  • Fresh basil
  • Pepper


  1. In a large pot or pan, heat a good dash of olive oil and saute the red onions until soft.
  2. Add in the garlic and italian stallion stirring quickly.
  3. Then add in the can tomatoes, tomato paste, man grind and balsamic vinegar.
  4. Gently stir in the pasta with the boiling water, don't worry about the water content the sauce will reduce down.
  5. Bring to the boil and simmer for a further 10-12 minutes, stirring regularly.
  6. Once the pasta has cooked through and the sauce has reduced down, stir through the baby spinach and butter over low heat until it has cooked down.
  7. Stir in the sour cream until melted, serve and season with pepper and fresh basil.