One-Pan Spaghetti with a Smoky Tomato Sauce | Easy & Delicious Recipe
This One-Pan Spaghetti with a Smoky Tomato Sauce is packed with flavors, easy to make and done in just 30 minutes. The perfect dish for a busy weeknight dinner or for a relaxed weekend lunch, next to a bottle of Spanish wine.
The beauty of this pasta dish, is that it´s a true one-pan dish. Where the spaghetti get´s cooked in the same pan as the rest of the ingredients. This keeps the starch from the pasta in the dish, which gives it the most incredible texture & flavor. Plus you get an easy clean-up at the end 🙂 .
What really flavors this dish, is the sweet smoked Spanish paprika and the saffron. The combination of these spices take this pasta dish over the top. I also used vegetable broth instead of water. This elevates the flavor of the over-all dish. But you can also use water with a pinch of sea salt.
TIPS & TRICKS to Make this Recipe: Once you add the uncooked spaghetti into the pan, make sure to mix it every minute or so. This way it´s fully covered by the broth and the noodles don´t stick to each other.
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Watch the Video Below on How to Make this One-Pan Spaghetti with a Smoky Tomato Sauce
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One-Pan Spaghetti with a Smoky Tomato Sauce
- 2 tbsp extra virgin olive oil 30 ml
- 1 onion
- 5 cloves garlic
- 2 tsp sweet smoked Spanish paprika 2.30 grams
- 14.5 oz can tomato sauce 410 grams
- 14.5 oz can diced tomatoes 410 grams
- 1 tsp dried thyme .90 grams
- 2 cups vegetable broth 475 ml
- 1/4 tsp saffron threads .17 grams
- 8 oz uncooked spaghetti 225 grams
- handful finely grated manchego cheese
- handful finely chopped parsley
- sea salt & black pepper
- dash white sugar
Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
Meanwhile, finely dice 1 medium sized onion and roughly chop 5 cloves of garlic
After heating the olive oil for 4 minutes, add in the diced onion & chopped garlic, mix with the olive oil, after 4 minutes and the onion is translucent, add in 2 tsp sweet smoked paprika and mix together, then add in one 14.5 oz can of tomato sauce, one 14.5 oz can of diced tomatoes, 1 tsp dried thyme, a pinch of sea salt, black pepper and a dash of white sugar, mix together and simmer
After simmering for 4 minutes and the tomato sauce has slightly thickened, add in 2 cups vegetable broth and pinch in 1/4 tsp saffron threads, turn up the heat to a high heat, mix together and bring to a boil, then add in 8 oz uncooked spaghetti, mix every minute so all the noodles are coated in the broth and they don´t stick to each other, after 8 minutes and most of the broth has been absorbed, place a lid on the pan and lower the fire to a low-medium heat
After simmering for 3 to 4 minutes and there is virtually no broth left, remove the pan from the heat, mix the spaghetti around so it´s evenly coated in the sauce, then finely grate some manchego cheese over the spaghetti and sprinkle with finely chopped parsley, enjoy!
Get the Saffron Threads I used to make this recipe