Simple pasta recipes are ideal for busy weeknight meals. We've got eight delicious pasta recipes that require fewer than six ingredients and are quick to prepare. These flavorful dishes prove that you don't need a long list of ingredients to create a satisfying meal.

Let's remember some basic rules for cooking pasta:

  • Use a large amount of salt water (10 g of salt per liter of water)
  • Stir the pasta at the beginning of cooking to prevent it from sticking.
  • Always keep a little cooking water to thicken the sauce, if necessary.
  • Cook the pasta and cook until pasta is, or 1 minute less than the time recommended on the package, and finish cooking them in the sauce.

Want to learn more about pasta? Check out our article How to cook pasta to perfection.

Pasta in tomato sauce with butter

Originating in Naples, this creamy sauce celebrates the simplicity of ingredients. With just four ingredients, you'll get a smooth and comforting sauce. Perfect for busy nights!

Ingredients (4 servings)

  • 454g spaghetti, penne, rigatoni or other pasta
  • 750 ml canned whole tomatoes
  • 1 medium yellow onion, peeled and halved
  • 75g butter
  • 6 ml of salt
  • Grated Parmesan cheese to serve
  • Salt for pasta water

In a saucepan, combine the tomatoes, onion, butter, and salt. Simmer over low heat for about 45 minutes, stirring occasionally and crushing the tomatoes to break them up.

Meanwhile, bring a large pot of salted water to a boil. Cook the spaghetti al dente according to the package instructions. Drain the pasta, reserving 125 ml of the cooking water.

Remove the onion from the sauce, add the pasta and Parmesan cheese. Mix vigorously to thicken the sauce, adding more cooking water as needed.

A black plate filled with Italian pasta with a buttery tomato sauce recipe.

Spaghettini with garlic and oil (aglio e oil)

Born in the streets of Naples, this traditional recipe demonstrates the genius of Italian cuisine: transforming a few simple ingredients into a memorable dish.

Ingredients (2 servings)

  • 225g spaghettini
  • 4 garlic cloves, finely chopped
  • 1/2 cup olive oil
  • 3/4 tsp red pepper flakes
  • 3 tbsp chopped flat-leaf parsley

Start by cooking the pasta in a large pot of salted water.

About 2 minutes before they are cooked, put the oil and garlic in a cold frying pan and increase the heat to medium. Sweat the garlic for 1 minute, making sure the garlic doesn't brown. Add the chili flakes and cook for 15 seconds, then add the drained pasta and 3 tablespoons of the pasta water. Stir-fry for 30 seconds, add the parsley, and serve immediately.

Spaghetti Cacio and Pepe

A mainstay of Roman cuisine, this deceptively simple recipe is the very essence of Italian cooking—where mastery of technique and quality of ingredients make all the difference!

Ingredients (4 servings)

  • 454 g of spaghetti
  • 2 cups finely grated Pecorino Romano cheese
  • 2 tsp freshly ground black pepper
  • Salt
  • Olive oil

Start by cooking the pasta.

In a large bowl, combine 1 1/2 cups of Pecorino and the pepper. Add a small ladleful of boiling pasta cooking water. Mix vigorously with a wooden spoon to create a paste.

Drain the pasta and immediately add it to the cheese paste. Mix vigorously, adding the cooking water, one spoonful at a time.
The sauce should be creamy and coat the pasta well.

Serve with the remaining pecorino, pepper and a drizzle of olive oil.

Linguini with butter and lemon

Hailing from the Amalfi Coast, this light and delicate dish with subtle flavors highlights fragrant lemons and fresh herbs.

Ingredients (4 servings)

  • 1 package of linguini
  • 6 tbsp unsalted butter
  • Zest of 1 lemon
  • Juice of 2 lemons
  • 1 c. tablespoon of olive oil
  • 2 crushed garlic cloves
  • 1 1/2 cups grated Parmesan cheese
  • 10 fresh basil or mint leaves
  • 1 cup pasta cooking water (more/less depending on the consistency of the sauce)

In a large skillet over low heat, add the olive oil, butter, and crushed garlic cloves and cook without browning, about 5 minutes. Meanwhile, cook the linguine and reserve 1 cup of water for the sauce.

Add the lemon zest to the pan and cook for 1 minute. Add the lemon juice, half the herbs, and remove the garlic cloves. Once the pasta is al dente , add it directly to the pan along with the remaining herbs, 1 cup of Parmesan cheese, and a little pasta water, adding it gradually until the sauce is smooth. Turn off the heat and stir vigorously to combine the flavors.

To serve, garnish the pasta with the remaining Parmesan.

A bowl of Italian pasta with a lemon butter sauce recipe

Farfalle with ham, peas and cream

This recipe from northern Italy combines favorite ingredients from the Emilia-Romagna region: ham, dairy, and pasta. A comforting recipe that combines the sweetness of peas with the richness of cream.

Ingredients (2 servings)

  • 225 g of farfalle or other short pasta
  • 225 g frozen peas
  • 180 ml chicken broth (optional)
  • 25g butter
  • 115 g of ham l’épicier cooked, cut into strips or small cubes
  • 105 ml of 35% cream
  • Nutmeg to taste
  • Grated Parmesan cheese to serve

In a small saucepan, cook the peas in the broth for 4-5 minutes, covered. Remove the lid and let the liquid reduce slightly.

In a pan over medium heat, melt the butter and sauté the ham for 1 minute, then add the cream, peas, and stock. Season with nutmeg, salt, and pepper. Add the al dente pasta and simmer until the sauce thickens and coats the pasta well.

Pasta with rapini and sausages

A rustic dish from Puglia, where bitter greens are traditionally paired with local sausages to create a hearty meal. You can substitute the rapini with small broccoli florets or even kale.

Ingredients (4 servings)

  • 450 g of rapini
  • 340 g of orecchiette or other short pasta
  • 30 ml olive oil
  • 450 g of mild Italian sausages, or hot Italian sausages l’épicier, the flesh removed from the intestines
  • 4 chopped garlic cloves
  • A pinch of red pepper flakes
  • Salt and pepper to taste
  • 30 g grated Parmesan
  • 1/2 cup pasta cooking water

Wash the rapini, then cut the thick stems in half lengthwise. Blanch the rapini in a pot of boiling salted water (the same as for the pasta). Remove and drain the rapini, then roughly chop it.

Cook the pasta in salted water. Meanwhile, heat the oil in a skillet over medium heat. Add the sausages, break them into pieces, and cook for 6 to 8 minutes. Stir in the garlic and chili pepper and cook for another minute. Add the rapini and pasta and mix well, adding enough of the cooking water to create a light sauce.

Serve with grated Parmesan cheese.

An Italian pasta bowl with a recipe for orrecchiette with sausage and rapini

Bucatini with almond pesto

An original version of traditional Sicilian pesto that uses almonds for a creamy texture and refined flavor.

Ingredients (4 servings)

  • 454 g bucatini or other long pasta
  • 180 g of almonds with skin
  • 2 cloves of garlic
  • 1/2 cup olive oil + 1 tbsp.
  • 1 jalapeño pepper
  • 100 g grated Parmesan

Start by cooking the pasta.

In a saucepan over medium heat, toast the almonds for 3-4 minutes, stirring occasionally. Set aside 4 tablespoons of almonds for garnish and chop them.

In a food processor, blend the remaining almonds with 1/4 cup of oil and 1 garlic clove. Add the remaining oil in a thin stream until smooth.

Sauté the remaining garlic clove and jalapeño in 1 tablespoon of oil. Add 1 cup of pasta cooking water, the pasta, and the pesto. Add the Parmesan cheese and stir until the sauce is creamy. Garnish with the chopped almonds.

Papparedelle with shrimp and zucchini

A light and tasty recipe from the coasts of Liguria, a region renowned for its fresh seafood and delicate pasta.

Ingredients (2 servings)

  • 225 g of pappardelle
  • 300g zucchini, cut into julienne strips the same width as the pasta
  • 65 ml olive oil
  • 1 clove of garlic
  • 225g peeled and deveined shrimp l’épicier
  • 50g butter
  • 10 basil leaves

Start by cooking the pasta.

In a large skillet over medium heat, sauté the garlic in the oil for about 30 seconds, then add the zucchini and shrimp. Season lightly with salt to release the water from the zucchini.

When the shrimp are halfway cooked, add the butter. Continue cooking until the zucchini is tender but still has a bit of a crunch. Stir in the pasta and basil, then increase the heat and sauté for about 30 seconds.

A large white bowl filled with an Italian pappardelle pasta recipe with shrimp and zucchini.

These recipes prove that with just a few ingredients, you can create delicious pasta dishes. Keep these recipes on hand for those nights when you want to cook without the hassle. Remember: the quality of the ingredients makes all the difference in such simple dishes!

sources:
The Geometry of Pasta by Caz Hildebrand and Jacob Kenedy
Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City by Katie Parla and Kristina Gill
Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto by Marc Vetri and David Joachim
https://www.epicurious.com/recipes/food/views/my-mothers-butter-tomato-and-onion-sauce-395730
https://pinchandswirl.com/broccoli-rabe-and-sausage-pasta/