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A close-up of rigatoni pasta with eggplant, tomato sauce, fresh basil, and grated cheese, part of 12-Ingredient Pasta Recipes.

12-Ingredient Pasta Recipes (No Fuss)

This recipe is designed for busy families and home cooks who want to make delicious pasta dishes quickly. It uses a short ingredient list and straightforward steps for easy weeknight meals.
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Prep Time 15 minutes
Cook Time 25 minutes
Sauce Simmer Time 10 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner
Cuisine: Italian
Calories: 433
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 pound rigatoni pasta
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 plus more for the pasta water
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 leaves for garnish
For Garnish
  • 3 ounces ricotta salata shredded (3/4 cup), divided

Equipment

  • Large pot
  • High-sided skillet
  • Paper towel-lined plate

Method
 

  1. Bring a large pot of well-salted water to a boil over high heat for the pasta.
  2. 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.
  3. 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.
  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. Sauté until the garlic has started to turn golden brown, about 1 minute.
  5. 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.
  6. Stir the rigatoni pasta into the boiling water and cook until 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 your desired consistency.
  9. 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

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

Notes

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

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