You know, there’s just something magical about a good bowl of pasta, isn’t there? That comforting warmth, the delicious flavors – it feels like a hug in a bowl. But let’s be real, after a long day, the last thing you want is a complicated recipe with a million ingredients. That’s why I’m so excited about my collection of 12-Ingredient Pasta Recipes (No Fuss)! They’re perfect for those weeknights when you need a delicious dinner on the table FAST. It actually reminds me of my grandmother; she could whip up the most amazing meals with just a handful of things—pasta, garlic, olive oil, and a little cheese. That inspired me to find recipes that are just as simple and heartwarming, fitting right into our busy lives.
Why You’ll Love These 12-Ingredient Pasta Recipes (No Fuss)
Seriously, what’s not to love? These 12-Ingredient Pasta Recipes (No Fuss) are a lifesaver for anyone who wants amazing flavor without the fuss. They’re:
- Super Speedy: Perfect for a quick dinner when time is tight.
- Incredibly Easy: Minimal ingredients mean less shopping and less prep.
- Packed with Flavor: Simple doesn’t mean boring – these dishes are delicious!
- Kid-Friendly: Even the pickiest eaters will love these comforting pasta dishes.
Pasta alla Norma: A Classic 12-Ingredient Pasta Recipe (No Fuss)
Today, we’re diving into a recipe that’s practically the poster child for our 12-Ingredient Pasta Recipes (No Fuss) collection: Pasta alla Norma! It’s this incredible, vibrant Italian dish that proves you don’t need a ton of ingredients to make something truly spectacular. Eggplant, tomatoes, basil, and pasta – simple, right? This recipe is proof that you can create a truly memorable quick dinner without a laundry list of items. If you’re looking for a fantastic version, check out this guide for inspiration!
Ingredients for Pasta alla Norma
For the Pasta
- 1 pound rigatoni pasta
- 1/2 teaspoon kosher salt (for pasta water)
For the Eggplant
- 9 tablespoons olive oil, divided
- 2 medium globe eggplants, cut into 1-inch pieces (about 8 cups)
- 1/2 teaspoon kosher salt, divided
For the Sauce
- 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
Equipment You’ll Need
- Large pot
- High-sided skillet
- Paper towel-lined plate
Step-by-Step Instructions for Pasta alla Norma
Alright, let’s get cooking! First things first, get a big pot of water going for your pasta. Make sure you add a good amount of salt – it should taste like the sea! This is key for flavorful pasta, trust me.
While that water is heating up, grab your skillet. We’re going to fry up that eggplant. Pour in about 2 tablespoons of olive oil over medium-high heat. Add half the eggplant, make sure it’s in a single layer so it browns nicely. Let it cook undisturbed for a couple of minutes until it’s golden. Then, add another 2 tablespoons of oil and just stir it around until most sides are looking yummy and brown, about 6 minutes total. Pop that onto a plate lined with paper towels and sprinkle with a bit of salt. Do the same thing with the rest of the eggplant, using the last 2 tablespoons of oil. It takes a little extra time, but oh boy, is it worth it!
Wipe that skillet clean, because now we’re making the sauce. Add just 1 tablespoon of oil and heat it over medium. Toss in your sliced garlic and about half of the crushed red pepper. Give it a quick sauté until the garlic just starts to turn golden – don’t let it burn! That takes about a minute, maybe less.
Now, pour in those crushed tomatoes. They’ll sizzle a bit, which is good! Stir everything up and bring it to a boil. Then, turn the heat down to medium and stir in your torn basil. Let this gorgeous sauce simmer away for about 10 minutes, stirring every so often, until it thickens up just a bit. Oh, the smell in the kitchen already!
While the sauce is doing its thing, it’s time for the pasta! Stir your rigatoni into that boiling water. Cook it until it’s perfectly al dente, which is just tender with a slight bite. Check your package, but it’s usually around 11 minutes.
Okay, pasta’s ready! Using a slotted spoon or a spider strainer, scoop the pasta right from the pot into the sauce. Don’t forget to save about 1/3 cup of that starchy pasta water – it’s liquid gold! Give everything a good stir to coat all that pasta in the luscious tomato sauce.
Now, add in your beautifully browned eggplant. Gently stir it all together. If your sauce looks a little too thick, just add a splash of that reserved pasta water, a little at a time, until it’s just how you like it. It should be saucy, not watery, you know?
Finally, stir in about half a cup of that salty, firm ricotta salata. Then, ladle it all into bowls. Top with the rest of the cheese, a pinch more crushed red pepper if you like a little kick, and some fresh basil for a pop of green. Serve this beauty right away!
Tips for Success with Your 12-Ingredient Pasta Recipes (No Fuss)
You know, even with these super simple 12-Ingredient Pasta Recipes (No Fuss), a few little tricks can make all the difference. For Pasta alla Norma, definitely use good quality olive oil – it really shines through! And when you’re frying the eggplant, don’t rush it; getting it nicely browned is key for that yummy, slightly sweet flavor. Also, make sure your pasta is perfectly al dente. If it’s overcooked, it’ll get mushy in the sauce. Oh, and that starchy pasta water? Don’t skip it! It’s your secret weapon for getting the sauce to cling beautifully to the pasta. Trust me, these little things make it taste like you spent hours in the kitchen!
Ingredient Notes and Substitutions
Okay, let’s talk ingredients for our 12-Ingredient Pasta Recipes (No Fuss), especially this Pasta alla Norma! If you can’t find ricotta salata, don’t fret! A good quality Parmesan or Pecorino Romano cheese can totally work, though it’ll give a sharper flavor. And for those crushed tomatoes, while San Marzano are amazing, any good quality canned crushed tomatoes will do the trick. Just make sure they’re not plain diced if you’re aiming for that silky sauce texture. If you’re curious about other simple pasta dishes, you might like this gluten-free Primavera pasta – another winner for quick meals!
Make-Ahead and Storage for 12-Ingredient Pasta Recipes (No Fuss)
One of the best things about these 12-Ingredient Pasta Recipes (No Fuss), like our Pasta alla Norma, is that they store really well! If you happen to have any leftovers (which is rare in my house!), just pop them into an airtight container. Keep it in the fridge, and it’ll be good for about a day. Honestly, the flavors sometimes meld even more overnight, making it a delicious lunch the next day. While you *can* prepare the sauce ahead of time, the eggplant is best fried just before serving so it doesn’t get too soggy. But for a true no-fuss approach, leftovers are your friend!
Frequently Asked Questions
Got questions about our 12-Ingredient Pasta Recipes (No Fuss), especially this delicious Pasta alla Norma? We’ve got answers! If you can’t find what you’re looking for here, don’t hesitate to reach out!
Is this recipe truly kid-friendly?
Absolutely! The flavors are mild and comforting. You can easily reduce or omit the crushed red pepper for most kids. The tender eggplant and simple tomato sauce are usually a big hit, making it a great option for a quick, kid-friendly pasta dinner!
Can I use a different type of pasta?
Definitely! While rigatoni is classic because its ridges hold the sauce so well, feel free to use other sturdy shapes like penne, fusilli, or even spaghetti. Just be sure to cook it to that perfect al dente bite so it doesn’t get mushy in the sauce. Any short pasta works great for this quick dinner!
How can I make this a complete meal?
This Pasta alla Norma is pretty hearty on its own, but you can totally round it out! A simple side salad with a light vinaigrette is perfect. Or, for something a bit more substantial, you could serve it with some garlic bread or even some grilled chicken on the side if you like. Enjoy your delicious and simple pasta!
Estimated Nutritional Information
Just a heads-up, this is an estimate for our delicious Pasta alla Norma, part of the 12-Ingredient Pasta Recipes (No Fuss) collection! Each serving is roughly 433 calories, with about 25g of fat, 46g of carbohydrates, and 10g of protein. Keep in mind that these numbers can wiggle a bit depending on the exact brands you use or any little tweaks you make!
Share Your Thoughts!
I’d absolutely love to hear what you think of this Pasta alla Norma recipe, and all our 12-Ingredient Pasta Recipes (No Fuss)! Did it become a weeknight win for your family? Please leave a comment below, rate the recipe, or share how you made it your own. Your feedback helps other home cooks too! You can also learn more about me here.
Pasta alla Norma
Ingredients
Equipment
Method
- Bring a large pot of well-salted water to a boil over high heat.
- 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 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, stir the rigatoni into 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 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.
