Spain on a Fork > All Recipes > Main Dishes > DELICIOUS One-Pot No-Chop Pasta | The EASIEST Pasta Recipe EVER
All Recipes, Main Dishes / January 26, 2024

DELICIOUS One-Pot No-Chop Pasta | The EASIEST Pasta Recipe EVER

This delicious One-Pot No-Chop Pasta is truly one of the most incredible pasta dishes we’ve ever done here on Spain on a Fork. It’s all done using just one pan, there is no cutting of any ingredients and it comes together in just 30 minutes.

One-Pot No-Chop Pasta
This is the perfect pasta dish for a busy weeknight. Yet it’s bold enough for an elegant weekend lunch. Either way, serve it next to a crunchy baguette and a bottle of Spanish white wine. More specifically, an Albariño from Rías Baixas.

One-Pot No-Chop Pasta
For the pasta I used rigatoni, but you can use any type of thick-cut pasta you like. For the liquid, I used homemade vegetable broth. You can also use chicken broth, beef broth or even water. Just season accordingly if using water.

One-Pot No-Chop Pasta

TIPS & TRICKS to Make this Recipe: I cooked the pasta on an open flame for 9 minutes, then placed a lid and lowered it to a low-medium heat and went for 3 minutes. Important to check the pasta instructions, that way you cook your pasta just al dente.

One-Pot No-Chop Pasta

Key Ingredients & Cookware I used in this Recipe:
SWEET SMOKED SPANISH PAPRIKA  (25% OFF Your Order if you Purchase through this Link)

If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.

Support Spain on a Fork. Get your Spain on a Fork Apron and other awesome Merchandise here.
Spain on a Fork Apron
Your SUPPORT Helps Spain on a Fork Keep Going

Join Me on Patreon!
Spain on a Fork Patreon

Watch the Video Below on How to Make this One-Pot No-Chop Pasta

One-Pot No-Chop Pasta
5 from 2 votes

Delicious One-Pot No-Chop Pasta

Course Main Course
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 25 minutes
Servings 4
Calories 447 kcal
Author Albert Bevia @ Spain on a Fork


  • 2 tbsp extra virgin olive oil 35 ml
  • 1 head garlic
  • 1 can black pitted olives 6 oz / 170 grams
  • 8 oz cherry tomatoes 225 grams
  • 8 oz white mushrooms 225 grams
  • 1 tsp sweet smoked Spanish paprika 2.50 grams
  • 1 tsp dried parsley 1 gram
  • 1/2 tsp dried thyme .50 grams
  • 1/2 cup dry white wine 120 ml
  • 3 cups vegetable broth 720 ml
  • 8 oz rigatoni 225 grams
  • 2 oz mini mozzarella balls 56 grams
  • sea salt & black pepper
  • fresh parsley for garnish


  1. Separate the cloves from the head of garlic, then gently twist each clove to easily remove the skins, drain the can of black pitted olives into a fine sieve and shake off any excess water, rinse the cherry tomatoes and the mushrooms, then pat the mushrooms dry, making sure to remove any dirt

  2. Heat a large fry pan with a medium heat and add in a generous 2 tbsp extra virgin olive oil

  3. After a couple of minutes add in the cloves of garlic, mix continuously, after 1 minute add in the mushrooms, mix continuously, once the mushrooms are lightly sauteed, about 5 minutes, add in the cherry tomatoes, continue to mix and go for 2 to 3 minutes or until the cherry tomatoes are lightly sauteed

  4. Once the cherry tomatoes are lightly sauteed, add in the black pitted olives, sweet smoked paprika, dried parsley, dried thyme and season with sea salt & black pepper, quickly mix together, then add in the wine, mix and then simmer for a couple of minutes

  5. After 3 minutes and the alcohol has cooked off from the wine, add in the vegetable broth, raise to a high heat and give it a gentle mix, once it comes to a boil add in the pasta, mix every 2 minutes, after 9 to 10 minutes and most of the broth has been absorbed, but there is still plenty of broth left, place a lid on the pan and lower to a low-medium heat

  6. After 2 to 4 minutes and the pasta is cooked al dente (check pasta package instructions), remove the lid, add in the mozzarella balls, place the lid back on the pan and turn off the heat, let it sit for 1 minute, then remove the lid and garnish with fresh parsley, serve right out of the pan, enjoy!

Recipe Notes

Get the Spanish Paprika I used to make this Recipe (25% OFF Your Order if you Purchase from this Link)

Nutrition Facts
Delicious One-Pot No-Chop Pasta
Amount Per Serving
Calories 447 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 4g25%
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 11mg4%
Sodium 1059mg46%
Potassium 522mg15%
Carbohydrates 54g18%
Fiber 5g21%
Sugar 6g7%
Protein 15g30%
Vitamin A 792IU16%
Vitamin C 16mg19%
Calcium 133mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.


  1. Pam C

    5 stars
    Hi! I made this dish for the first time tonight and it was delicious! I need your opinion, though. I couldn’t get the rigatoni to the point that my husband and I like. We prefer a much softer noodle. Can you recommend a noodle that would work better for us? Thank you!

    10 . Feb . 2024
    • Spain on a Fork

      You can just add in more liquid and cook for a couple minutes longer, or use a thinner type of pasta that cooks quicker 🙂 Much love

      11 . Feb . 2024
  2. Marie

    5 stars
    Very easy to put together, and it’s delicious. This is another winner. Thank you so much!

    29 . Jan . 2024
    • Spain on a Fork

      Happy to hear that! Thanks for the comment 🙂 Much love

      29 . Jan . 2024
  3. Ramya

    Cant wait to make this soon for me can i skip wine as i don’t use alcohol at home i love pasta sooooooooo much i never had delicious one pot no chop pasta before perfect for my after office meals love your recipes as always brightens up my day everyday after work

    27 . Jan . 2024
    • Spain on a Fork

      Sounds great Ramya! Thanks for the comment 🙂 Much love

      29 . Jan . 2024

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating