By The tomatoes are in the ground. Saturday afternoon, warm and still, I planted eighteen plants in the beds I've been preparing since March — bone meal worked in, deep planting up to the first true leaves, the soil firmed around each one. The Brandywines from saved seed, the cherry varieties, the paste tomatoes that will become sauce in August. Planted each one with the private ceremony of something that matters: quietly, carefully, with full attention to what I was doing.
This is the act I've been working toward since February — since the seed trays went under the grow lights, since the cold frames protected the transplants through April's uncertain weather. Everything since then has been preparation for this day. The circle closes and then opens again into the long growing season ahead.
Bill from Maine has planted his garden. He called to report: eight tomatoes, a long row of beans, cucumbers, a squash he described as "a volunteer from last year's compost pile, identity unknown." I said: let it grow. He said: I already decided that. He's in his second full gardening year and he's already making the right instinctive decisions. You grow into this work if you give it time.
The asparagus is done for the year. The bed has been remarkable this spring — more and fatter spears than any previous year. I've eaten them every way I know and given bags of them to Carol and Ted Marchand and the Hendersons. The asparagus bed is one of the long-game investments that rewards you more every year for a decade, the payoff compounding. I planted it eight years ago. I'll be eating from it in another eight, if I'm here to eat.
With the tomatoes finally in the ground and the asparagus bed winding down for the season, I wanted a meal that felt like a proper closing ceremony — something that connected where we’ve been to where we’re going. This one-pan rotini with tomato cream sauce is exactly that: a reminder of what those paste tomatoes will become by August, built into a simple, satisfying weeknight dish that asks almost nothing of you after a long day in the garden. I’ve made it a dozen times over the years and it always tastes like intention.
One-Pan Rotini with Tomato Cream Sauce
Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Servings: 4
Ingredients
- 12 oz rotini pasta
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 can (28 oz) crushed tomatoes
- 2 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese, plus more for serving
- Fresh basil leaves, for garnish (optional)
Instructions
- Bloom the aromatics. Heat olive oil in a large, deep skillet or wide saucepan over medium heat. Add garlic and red pepper flakes and cook, stirring constantly, for about 1 minute until fragrant but not browned.
- Build the sauce base. Pour in the crushed tomatoes and broth. Stir in basil, oregano, salt, and black pepper. Bring the mixture to a gentle boil over medium-high heat.
- Cook the pasta. Add the dry rotini directly to the pan and stir to submerge. Reduce heat to medium, cover, and cook for 12–14 minutes, stirring every 3–4 minutes to prevent sticking, until pasta is al dente and most of the liquid is absorbed.
- Finish with cream. Reduce heat to low. Stir in the heavy cream and Parmesan cheese until the sauce is smooth and coats the pasta evenly. Taste and adjust seasoning as needed.
- Serve. Divide among bowls and top with additional Parmesan and fresh basil if desired. Serve immediately.
Nutrition (per serving)
Calories: 520 | Protein: 17g | Fat: 18g | Carbs: 72g | Fiber: 5g | Sodium: 680mg