You know those nights? The ones where the clock is ticking way too fast, the fridge looks a little sad, and the thought of a complicated meal feels like climbing Mount Everest? Yeah, I’ve been there. I’m David Kim, and as someone who’s all about making healthy eating work in the real world, I totally get it. That’s why I’m so excited about these 12-Ingredient Pasta Recipes (No Fuss). They’re proof that you don’t need a million things or hours in the kitchen to make something absolutely delicious. I remember one crazy week myself – work was just insane, and dinner felt like a chore. I ended up digging through my pantry, grabbed some pasta, tomatoes, garlic, a few lonely veggies, and threw together this incredible dish. It was so simple, so comforting, and it actually gave me back some time. That night really sparked my love for these no-fuss meals, showing me that you can whip up fantastic food without the fuss. Trust me, these recipes are going to be your new best friend on busy evenings!
Why You’ll Love These 12-Ingredient Pasta Recipes (No Fuss)
Seriously, what’s not to love? These aren’t just meals; they’re lifesavers for those nights when you’re running on empty. We’re talking minimal ingredients from your pantry, quick prep, and seriously satisfying flavor. Plus, the cleanup? A breeze! These 12-Ingredient Pasta Recipes (No Fuss) are designed to give you back your evening, proving that simple can be spectacular.
Quick Dinner for Busy Weeknights
When you’ve got a million things on your plate, the last thing you need is a dinner that adds to the chaos. This recipe comes together in about 40 minutes, total! That means you can go from “what’s for dinner?” to a delicious, hot meal on the table without breaking a sweat. It’s the perfect solution for a satisfying quick dinner that doesn’t require advanced planning or a grocery store run.
Need more ideas for no-fuss weeknight meals? Check these out!
Kid-Friendly Flavor
Getting picky eaters on board can be tough, right? Well, this pasta dish is a winner with the little ones. The sauce is rich and tomatoey without being too spicy, and who doesn’t love pasta? It’s a familiar favorite that even the pickiest eaters will gobble up. This makes it a fantastic, kid-friendly option that you can feel good about serving. Everyone wins with this one!
Gather Your Minimal Ingredients
Okay, so the beauty of these 12-Ingredient Pasta Recipes (No Fuss) is that you probably have most of this stuff lurking in your pantry right now. We’re talking simple, everyday ingredients that come together like magic. Because who needs a mile-long grocery list, right? Here’s what you’ll need:
For the Pasta
- 1 pound rigatoni pasta
- 1/2 teaspoon kosher salt (for the pasta water)
For the Eggplant
- 2 medium globe eggplants, cut into 1-inch pieces (about 8 cups)
- 1/2 teaspoon kosher salt (divided)
- 4 tablespoons olive oil (divided)
For the Sauce
- 1 tablespoon olive oil
- 4 medium garlic cloves, thinly sliced
- 1/2 teaspoon crushed red pepper (divided)
- 1 (28-ounce) can crushed tomatoes (preferably San Marzano)
- 1/4 cup fresh basil leaves, loosely packed torn (plus more for garnish)
For Garnish
- 3 ounces ricotta salata, shredded (3/4 cup), divided
And that’s it! Simple, right? This recipe is inspired by classic Italian flavors, so if you have a chance, grabbing those San Marzano tomatoes really makes a difference – they have this amazing sweetness and fewer seeds. Check out this take on Pasta alla Norma for more inspiration!
Ingredient Notes and Substitutions
A few little notes to make things even easier! If you can’t find ricotta salata, don’t sweat it. A good quality, firm feta cheese or even some grated Parmesan can work in a pinch. Just go easy on the salt if you use feta. And for the eggplant, if you find globe eggplants a bit tricky to get, regular Italian eggplants would be totally fine too. The key is to cut them into nice, bite-sized chunks so they cook up nice and tender.
As for the pasta shape, rigatoni is great because its ridges hold onto sauce so well, but honestly, any sturdy pasta shape like penne, ziti, or even shells will be delicious. Just cook it until it’s al dente – you know, with just a tiny bit of bite left. It’ll finish cooking right in the sauce!
How to Make 12-Ingredient Pasta Recipes (No Fuss)
Alright, let’s get cooking! Making these 12-Ingredient Pasta Recipes (No Fuss) is actually super straightforward. It’s all about building flavor step-by-step, and before you know it, you’ll have a gorgeous plate of pasta ready to go. Don’t be intimidated by the eggplant – we’re going to make it taste amazing!
Cooking the Eggplant Perfectly
So, first things first, we need to get that eggplant tender and delicious. Grab a big, high-sided skillet and heat up about 2 tablespoons of olive oil over medium-high heat. Add half of your chopped eggplant in a single layer – don’t crowd the pan! Let it get nice and golden brown on one side, about 2 minutes. Then, add another 2 tablespoons of olive oil and let it cook, stirring now and then, until it’s browned and tender all over, maybe another 6 minutes. Pop that onto a plate lined with paper towels and sprinkle it with a little salt. Then, just do it all again with the rest of the eggplant and the remaining olive oil. This make-shift frying makes the eggplant so creamy inside and beautifully browned outside, it’s totally worth it!
Building the Flavorful Sauce
Now for the sauce! Wipe out that same skillet – no need for a big mess here. Add that last tablespoon of olive oil over medium heat. Toss in your thinly sliced garlic and about half of the crushed red pepper (add more if you like a little heat!). Sauté them for just about a minute until the garlic starts to turn golden. Be careful not to burn it! Now, pour in your crushed tomatoes. Stir it all up, add your torn basil leaves, and let it come to a simmer. Reduce the heat to medium and let it cook for about 10 minutes, stirring occasionally, until it thickens up nicely. This is where all those yummy flavors really meld together.
Combining Pasta and Sauce
While the sauce is doing its thing, get a big pot of water boiling with a good pinch of salt. Add your rigatoni and cook it until it’s just al dente – you know, still got a little bite to it. We don’t want mushy pasta! Once it’s ready, use a spider strainer or a slotted spoon to scoop the pasta right into that simmering tomato sauce. Don’t drain it all perfectly; we want some of that starchy pasta water to go in with it. Stir it all together really well. Now, add your perfectly cooked eggplant back into the pan and toss everything gently. If it looks a bit too thick, just splash in a little more pasta water, a quarter cup at a time, until it reaches that perfect, saucy consistency. You can grab more tips on timing meals like this here!
Tips for Success with Your Pasta
Alright, so you’ve got all the goodies measured out and you’re ready to roll. Here are a few little tricks from my kitchen to yours to make sure these 12-Ingredient Pasta Recipes (No Fuss) turn out absolutely perfect every single time. First off, that pasta water! Make sure it’s salty – like the sea! This is your main chance to season the pasta itself, so don’t be shy with the kosher salt. When you cook the eggplant, really resist the urge to crowd the pan. Cooking it in batches, as we talked about, ensures it gets beautifully browned and tender, not steamed and sad. And for the sauce consistency, always have some of that starchy pasta water handy. It’s liquid gold for bringing everything together perfectly! Need more tips on managing watery dishes like this? Check this out!
Serving and Storing Your Pasta
Alright, your amazing pasta is ready! Serve it up piping hot. Sprinkle generously with the remaining ricotta salata, a little extra crushed red pepper if you like a kick, and some fresh basil leaves for that pop of color and fresh flavor. It’s beautiful, simple, and totally satisfying. Leftovers? If you happen to have any (which is rare in my house!), store them in an airtight container in the fridge for up to 1 day. Just be aware that eggplant can sometimes get a bit softer upon reheating, but it’s still totally delicious!
Frequently Asked Questions
Got questions about these super simple 12-Ingredient Pasta Recipes (No Fuss)? I get it! Cooking should be fun, not puzzling. Here are a few things people often ask, and I’ve got the answers to make your cooking journey even smoother.
Can I make this pasta recipe vegan?
Absolutely! To make this vegan-friendly, just skip the ricotta salata. You could add some nutritional yeast to the sauce for a cheesy flavor, or top with some toasted pine nuts for a little crunch and richness. The eggplant and tomato base is already totally plant-based and delicious on its own!
What other vegetables can I add to this pasta?
Oh, the possibilities are endless! Since we’re all about ‘no fuss,’ feel free to toss in whatever veggies you have handy. Zucchini, bell peppers, spinach, or even some chopped mushrooms would be fantastic. Just sauté them until tender before adding the tomatoes, or stir in spinach right at the end until it wilts. Keep it simple!
How do I reheat leftovers?
Reheating is easy! The best way to keep your pasta from getting mushy is to warm it gently on the stovetop over low heat, adding a tiny splash of water or vegetable broth to loosen things up. You can also microwave it, covered, in short bursts, stirring halfway through. Enjoy your delicious leftover pasta!
Estimated Nutritional Information
Just a heads-up, the nutrition info for these 12-Ingredient Pasta Recipes (No Fuss) is an estimate, of course! Exact numbers can shift a bit depending on the brands you use and exactly how much of everything you pop in. But generally, you’re looking at around 433 calories, about 25g of fat, 46g of carbs, and 10g of protein per serving. Pretty balanced for such an easy meal, right? For more ideas on tracking your food, check out this guide!
Share Your Thoughts!
So, what did you think of these super simple 12-Ingredient Pasta Recipes (No Fuss)? I’d absolutely love to hear from you! Did you try it? How did it turn out for you? Drop a comment below and tell me all about your experience, or maybe even share how you tweaked it with your favorite ingredients. And if you loved it, please share it with your friends who could use a quick, delicious meal! You can even reach out to me directly via my contact page.
12-Ingredient Pasta Recipes (No Fuss)
Ingredients
Equipment
Method
- Bring a large pot of well-salted water to a boil over high heat for the pasta.
- Heat 2 tablespoons of olive oil in a large high-sided skillet over medium-high heat. Add half of the eggplant in an even layer and cook, undisturbed, until golden brown, about 2 minutes. Add another 2 tablespoons of olive oil and cook, stirring occasionally, until well browned on most sides, about 6 minutes. Transfer to a paper towel-lined plate and sprinkle with 1/4 teaspoon of salt.
- Add 2 tablespoons of olive oil to the hot skillet. Repeat the cooking process with the remaining eggplant and additional 2 tablespoons of olive oil. Transfer to the plate with the cooked eggplant and sprinkle with the remaining 1/4 teaspoon salt. Set aside.
- Carefully wipe the skillet clean. Add the remaining 1 tablespoon of olive oil to the skillet and heat over medium heat. Add the garlic and 1/4 teaspoon of the crushed red pepper. Sauté until the garlic has started to turn golden brown, about 1 minute.
- Add the crushed tomatoes and bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium and add the torn basil. Cook, stirring occasionally, until slightly thickened, about 10 minutes.
- While the sauce is simmering, add the rigatoni pasta to the boiling water and cook until al dente according to package instructions, about 11 minutes.
- Using a spider or slotted spoon, add the cooked pasta to the thickened sauce (still over medium heat) along with 1/3 cup of the pasta water. Stir and fold to coat the pasta well in the sauce.
- Add the reserved cooked eggplant and stir to combine. Add more pasta water, 1/4 cup at a time, to reach the desired consistency.
- Remove from the heat and stir in 1/2 cup of the ricotta salata. Garnish with the remaining 1/4 cup cheese, 1/4 teaspoon crushed red pepper, and basil leaves. Serve immediately.
Nutrition
Notes
Tried this recipe?
Let us know how it was!
Tech-Enabled Keto Innovator
My kitchen runs on code as much as coconut oil. After burning out as a Silicon Valley engineer, I discovered keto through a quantified-self experiment that got wildly out of hand. I was tracking every biomarker while optimizing my brain for coding marathons.
What started as personal optimization became an elaborate system of IoT sensors, smart scales, and algorithms. My apartment turned into a lab with app-controlled sous vide machines and remotely monitored fermentation chambers. Yes, I’m that guy.
My biggest achievement? A machine learning algorithm that suggests recipe modifications based on glucose monitor data. Over 3,000 people beta-tested it with measurably improved results. Instead of static recipes, I create dynamic frameworks that adapt to your exercise data, altitude, and local grocery availability.
Food preparation is just another user interface problem—and like good UX, it should adapt to you.