You know those nights, right? The ones where the clock is ticking, the hungry mouths are multiplying, and the thought of a complicated meal feels like climbing Mount Everest. I’ve been there! It was during one particularly hectic week, staring blankly into my pantry, that I stumbled upon the magic of simple ingredients. Pasta, garlic, a few tomatoes, some basil – and suddenly, relief! That moment, realizing I could whip up something totally delicious with so little effort, really stuck with me. That’s why I’m so excited to share these 12-Ingredient Pasta Recipes (No Fuss). They’re proof that you don’t need a million ingredients or hours in the kitchen to make something truly satisfying. This Rigatoni with Eggplant and Ricotta Salata is the perfect example – it’s straightforward, packed with flavor, and exactly what you need when dinner needs to be fast and fabulous.
Why You’ll Love These 12-Ingredient Pasta Recipes (No Fuss)
Trust me, these recipes are a lifesaver when you’re in a pinch! They’re designed for those busy weeknights when dinner needs to be both quick and delicious. Here’s why you’re going to be obsessed:
- Super Speedy: Most of these recipes come together in under an hour, sometimes even faster! Perfect for when hunger strikes hard.
- Minimal Ingredients: We’re talking seriously few ingredients – around 12 or less. It means less shopping, less prep, and less waste.
- Effortless Execution: No fancy techniques here! Just straightforward steps that even a beginner can nail.
- Big Flavor, Small Effort: You won’t believe how much taste you can pack into these simple dishes.
- Kid-Friendly Wins: Plenty of these are winners with the little ones, making them great for family dinners.
Gather Your Ingredients: The Heart of Our 12-Ingredient Pasta Recipes (No Fuss)
Okay, so the beauty of these 12-Ingredient Pasta Recipes (No Fuss) is that you probably have most of this stuff already! For our Rigatoni with Eggplant and Ricotta Salata, here’s what you’ll need:
For the Pasta and Eggplant:
- 9 tablespoons olive oil, divided (yes, a bit more oil, but it makes the eggplant SO good!)
- 2 medium globe eggplants, cut into 1-inch pieces (that’s about 8 cups, so grab some good-sized ones!)
- 1/2 teaspoon kosher salt, plus more for the pasta water (don’t skimp on the salt for the pasta water, it’s key!)
- 1 pound rigatoni pasta (or any tube shape you like!)
For the Sauce:
- 4 medium garlic cloves, thinly sliced (we want that lovely subtle garlic flavor)
- 1/2 teaspoon crushed red pepper, divided (adjust this to your spice preference!)
- 1 (28-ounce) can crushed tomatoes (San Marzano are the best if you can find them, but any good quality will do)
- 1/4 cup fresh basil leaves, loosely packed and torn (plus extra for that pretty garnish!)
- 3 ounces ricotta salata, shredded (about 3/4 cup), divided (this is a salty, firm sheep’s milk cheese – divine!)
Simple Steps to Your No Fuss Rigatoni with Eggplant and Ricotta Salata
Alright, let’s get cooking! This is where the magic really happens, and I promise it’s way less complicated than it sounds. We’re keeping it easy peasy. You can find more simple pasta ideas here!
Preparing the Eggplant
First things first, let’s get that eggplant happy. Grab your skillet and heat up 2 tablespoons of olive oil over medium-high heat. You’ll load half the eggplant in there, let it get a gorgeous golden brown on the bottom for a couple of minutes – no peeking! Then add another 2 tablespoons of oil and stir it around until it’s nicely browned on most sides. Pop it onto a plate lined with paper towels and give it a little sprinkle of salt. Repeat with the rest of the eggplant and the next bit of oil. It sounds like a lot, but trust me, this step makes the eggplant melt-in-your-mouth amazing! It’s similar to the technique in a classic Pasta alla Norma.
Crafting the Simple Sauce
Wipe out that skillet quickly – we don’t need much fuss here! Add the last tablespoon of oil and heat it over medium. Toss in your thinly sliced garlic and a pinch of that crushed red pepper. Sauté ‘til the garlic just starts to turn golden, about a minute. Now, pour in those crushed tomatoes and bring it all to a boil. Stir in that torn basil, then turn down the heat and let it simmer for about 10 minutes. You want it to thicken up just a bit. Easy, right?
Combining Pasta and Sauce
While the sauce is doing its thing, get your rigatoni into that boiling, salted water. Cook it until it’s perfectly al dente – you know, with just a little bite to it. Now, scoop that cooked pasta right into the sauce with a splash of pasta water. Stir it all up so every piece of pasta is coated. Gently fold in your glorious golden eggplant. Add a little more pasta water, a tablespoon at a time, if you want it a little saucier. Finally, stir in about half of that ricotta salata. That’s it!
Tips for Perfect 12-Ingredient Pasta Recipes (No Fuss)
Making these 12-Ingredient Pasta Recipes (No Fuss) is all about embracing simplicity, but a few little tricks can make them even better! Don’t be afraid to use good quality olive oil; it really makes a difference in dishes where it’s a star. Make sure your eggplant is nice and brown – that’s where the sweetness comes from! And don’t forget to salt your pasta water; it’s like seasoning the pasta from the inside out. If your tomatoes aren’t super flavorful, a tiny pinch of sugar can sometimes help balance the acidity. You’ve got this!
Ingredient Notes and Substitutions
A lot of the beauty in these 12-Ingredient Pasta Recipes (No Fuss) comes from using ingredients that really shine. Ricotta salata is a fantastic salty, firm cheese, but if you can’t find it, don’t sweat it! A good grating of Parmesan or Pecorino Romano will work beautifully here. You could even use a mild feta in a pinch, though the texture will be a bit different. And rigatoni? It’s perfect for holding all that yummy sauce and eggplant, but any short, tubular pasta shape like penne, ziti, or even rotini will be delicious. It’s all about what you have!
Serving and Storing Your ‘No Fuss’ Pasta Dish
Alright, time to plate up this deliciousness! I love serving this rigatoni right away while it’s nice and hot, with that extra sprinkle of ricotta salata and some fresh basil leaves on top. It just makes it pop! If you happen to have any leftovers (which is rare in my house, but it happens!), just pop them into an airtight container. They’re good in the fridge for about a day. To reheat, I usually give it a little time in the microwave or gently warm it on the stove with a splash of water or broth to loosen things up. So easy! For more easy dinner recipes like this, be sure to check out our other favorites!
Frequently Asked Questions about 12-Ingredient Pasta Recipes (No Fuss)
Got questions about whipping up these simple pasta dishes? I’ve got answers!
Can I make this recipe ahead of time?
You *can* make this rigatoni ahead of time, but honestly, it’s best served fresh. The eggplant can get a little soft if it sits too long in the sauce. If you need to, cook the pasta and make the sauce separately and combine them right before serving. It’ll still be super tasty!
What other vegetables can I use?
Oh, you can totally mix and match! Zucchini or yellow squash would be great here – just chop them up and cook them alongside the eggplant until tender. Bell peppers are also a nice addition; just make sure they get nicely softened. It’s all about adding yummy veggies to your 12-Ingredient Pasta Recipes (No Fuss)!
Is this recipe kid-friendly?
Absolutely! My little ones gobble this up. If your kids are sensitive to spice, just skip the crushed red pepper altogether or go super light. The creamy ricotta salata and hearty rigatoni are usually big hits with the kiddos. It’s a great kid-friendly option for busy nights!
Can I use a different type of pasta?
Definitely! Rigatoni is awesome because its ridges catch all that flavor, but any short, pasta shape works wonders. Think penne, fusilli, or even farfalle. Just cook it according to the package directions until it’s al dente. The goal is always a delicious quick dinner!
Estimated Nutritional Information
Just a little heads-up, these numbers for our 12-Ingredient Pasta Recipes (No Fuss) are estimates, you know? They can totally change based on the exact brands you use and how much you *really* slather on that ricotta salata (no judgment here!).
Per Serving (Approximate):
- Calories: 433
- Fat: 25g
- Carbohydrates: 46g
- Protein: 10g
Share Your ‘No Fuss’ Pasta Creations!
Okay, your turn! Did you try out this Rigatoni with Eggplant and Ricotta Salata? I’d absolutely LOVE to hear how it turned out for you. Drop a comment below and tell me what you thought, or rate the recipe if you feel so inclined! And hey, if you snap a pic, tag me on social media – I can’t wait to see your ‘No Fuss’ Pasta Creations!
No Fuss Rigatoni with Eggplant and Ricotta Salata
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 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 oil to the hot skillet. Repeat the cooking process with the remaining eggplant and an additional 2 tablespoons of 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 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 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 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 your 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
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Precision Keto Scientist
Numbers don’t lie, and neither do my recipes. I’m a biochemist who fell into keto cooking through my own metabolic research—and I approach recipe development like a lab experiment, complete with macro calculations precise to the tenth of a gram.
My journey started in diabetes research labs at Johns Hopkins, where I spent six years studying how different macronutrient ratios affected insulin sensitivity. Personal experimentation with therapeutic ketosis for cognitive enhancement led me down a rabbit hole of recipe testing that eventually consumed more hours than my actual day job.
While other cookbook authors describe flavors and textures, I quantify ketone elevation curves and glycemic impact data. My recipe database contains 340+ formulations, each tagged with detailed nutritional analysis, predicted ketosis timing, and optimal meal spacing. I measure salt by weight, time cooking processes to the minute, and log ingredient sourcing obsessively for consistent results.
My breakthrough research on fat-protein ratios for sustained ketosis got published in the Journal of Nutritional Biochemistry. My “Macro Math Mastery” workshops have trained over 5,000 people in precision meal planning. I even collaborated with continuous glucose monitor manufacturers to create the first real-time feedback system for recipe optimization.
I left my pharmaceutical research position at Merck three years ago to focus on metabolic nutrition consulting. Now I work with professional athletes, biohackers, and medical professionals seeking therapeutic ketosis protocols. When I’m not in my lab-kitchen, I’m competing in chess tournaments or documenting my daily biomarker measurements with true data scientist obsessiveness.
Cooking is just applied chemistry—and chemistry follows predictable rules. Master the variables, control the outcomes.