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Close-up of rigatoni pasta with eggplant, tomato sauce, and grated cheese, fitting for 12-Ingredient Pasta Recipes.

12-Ingredient Pasta Recipes (No Fuss)

This recipe provides a simple, flavorful pasta dish using minimal ingredients. It is designed for quick weeknight cooking when you need a satisfying meal without complex steps.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian
Calories: 433
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 9 tablespoons olive oil, divided
  • 2 medium globe eggplants, cut into 1-inch pieces (about 8 cups)
  • 1/2 teaspoon kosher salt, plus more for the pasta water
  • 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 loosely packed torn fresh basil leaves, plus more leaves for garnish
  • 1 pound rigatoni pasta
  • 3 ounces ricotta salata, shredded (3/4 cup), divided

Equipment

  • Large pot
  • Large, high-sided skillet
  • Paper towel-lined plate

Method
 

  1. Bring a large pot of well-salted water to a boil over high heat.
  2. Heat 2 tablespoons of the 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 the oil and cook, stirring occasionally, until well browned on most sides, about 6 minutes. Transfer the eggplant to a paper towel-lined plate and sprinkle with 1/4 teaspoon of the salt.
  3. Add 2 tablespoons of the oil to the hot skillet (still over medium-high heat). Repeat the cooking process once more with the remaining eggplant and additional 2 tablespoons of the oil. Transfer to the plate with the cooked eggplant and sprinkle with the remaining 1/4 teaspoon salt. Set the eggplant aside.
  4. Carefully wipe the skillet clean. Add the remaining 1 tablespoon of oil to the skillet and heat over medium heat. Add the garlic and 1/4 teaspoon of the crushed red pepper flakes. Sauté until the garlic has started to turn golden brown, about 1 minute.
  5. Add the crushed tomatoes and bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium and add the torn basil. Cook, stirring occasionally, until the sauce has thickened slightly, about 10 minutes.
  6. While the sauce is simmering, stir the pasta into the boiling water and cook until the pasta is al dente according to package instructions, about 11 minutes.
  7. 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.
  8. Add the reserved cooked eggplant and stir to combine. Add more pasta water, 1/4 cup at a time, to reach the desired consistency. Remember the sauce will continue to thicken off the heat.
  9. Remove the skillet 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

Calories: 433kcalCarbohydrates: 46gProtein: 10gFat: 25g

Notes

Store leftovers in an airtight container in the refrigerator for up to 1 day.

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