10 Easy Few-Ingredient Pasta Recipes

Just like Leonardo da Vinci believed that simplicity is the ultimate sophistication, you'll find that the best pasta dishes often require just a handful of ingredients. You don't need a fully stocked pantry to create restaurant-worthy meals at home. These 10 recipes prove that with just 3-5 quality ingredients and proper technique, you can transform basic pasta into something extraordinary. Let's explore how these minimalist recipes can revolutionize your weeknight dinner routine.

Classic Cacio E Pepe (3 Ingredients)

Cacio e Pepe, meaning "cheese and pepper" in Italian, represents the pinnacle of simplicity in pasta cuisine. This Roman dish transforms basic pantry ingredients into a creamy, luxurious pasta that has become a favorite among home cooks and professional chefs alike.

The secret to perfect Cacio e Pepe lies in the quality of ingredients and technique. The sauce is created purely from the starchy pasta water combining with finely grated Pecorino Romano cheese and freshly ground black pepper, creating an emulsion that coats each strand of pasta perfectly.

Ingredients:

• 1 pound spaghetti or tonnarelli
• 2 cups freshly grated Pecorino Romano cheese
• 2 tablespoons freshly ground black pepper

Bring a large pot of water to boil. Unlike most pasta dishes, use less water than usual to create a more concentrated starchy liquid. Add pasta and cook until al dente, stirring occasionally. While pasta cooks, place grated cheese in a large bowl and grind fresh black pepper. Reserve 1½ cups of pasta cooking water before draining.

Transfer hot pasta to a large bowl. Working quickly, add half the cheese while tossing continuously with tongs. Add ½ cup of hot pasta water and continue tossing until cheese begins to melt. Add remaining cheese and pepper, continuing to toss while gradually adding more pasta water until a creamy sauce forms and coats all pasta strands.

Temperature control is crucial for this dish. The pasta and water must be hot enough to melt the cheese but not so hot that it clumps. Never add cold water, and make sure to use freshly grated cheese rather than pre-grated, as it melts more smoothly. If the sauce becomes too thick, loosen it with additional hot pasta water. Serve immediately while the sauce is at its creamiest consistency.

Simple Lemon Garlic Spaghetti (4 Ingredients)

Simple Lemon Garlic Spaghetti is a minimalist Italian dish that showcases how a few quality ingredients can create an outstanding meal. This classic combination of lemon, garlic, olive oil, and pasta creates a light yet satisfying dinner that can be prepared in minutes.

The beauty of this four-ingredient pasta lies in its versatility and simplicity. While the base recipe requires only pantry staples, the dish serves as an excellent foundation for additional ingredients like fresh herbs, cheese, or protein of your choice.

Ingredients:

• 1 pound (450g) spaghetti
• 1/3 cup extra virgin olive oil
• 4-6 cloves garlic, thinly sliced
• 2 lemons (juice and zest)
• Salt and black pepper to taste

Cook spaghetti in a large pot of salted boiling water according to package instructions until al dente. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and cook until lightly golden, about 2-3 minutes, being careful not to burn it. Remove the skillet from heat and add lemon juice.

Reserve 1 cup of pasta cooking water before draining the spaghetti. Add the drained pasta to the skillet with the garlic-lemon sauce, tossing well to combine. Add pasta water as needed to create a silky sauce that coats the noodles. Season with salt and pepper, and finish with lemon zest.

For best results, use freshly squeezed lemon juice rather than bottled varieties, and high-quality olive oil as it's a key flavor component. The pasta water is crucial for creating the right sauce consistency – don't skip this step. The dish is best served immediately while the pasta is hot and the sauce is at its optimal consistency.

Olive Oil and Red Pepper Pasta (5 Ingredients)

Olive oil and red pepper pasta is a classic Italian dish that showcases how simple ingredients can create extraordinary flavors. The combination of quality olive oil, garlic, and red pepper flakes creates a perfect balance of heat and richness that coats each strand of pasta.

This five-ingredient recipe takes less than 20 minutes to prepare and requires minimal cooking skills, making it an ideal choice for busy weeknights or last-minute meals. The dish can be customized to your preferred level of spiciness, and the simplicity of ingredients allows the flavors to shine through.

Bring a large pot of heavily salted water to a boil and cook pasta according to package instructions until al dente. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes, cooking until the garlic turns golden but not brown, about 2-3 minutes. Remove from heat immediately to prevent burning.

When pasta is done, reserve 1 cup of pasta water before draining. Add the drained pasta to the skillet with the olive oil mixture, tossing well to coat. If needed, add small amounts of reserved pasta water to create a silky sauce that clings to the pasta. Season with salt and black pepper to taste.

For best results, use fresh garlic instead of pre-minced varieties, and invest in good quality olive oil as it's the primary flavor component. The dish can be stored in an airtight container for up to 3 days, though it's best served immediately while the pasta is hot and the garlic is fragrant. Adding a sprinkle of freshly grated Parmesan cheese, though not traditional, can enhance the flavor profile.

Ingredients:

• 1 pound spaghetti or linguine
• 1/2 cup high-quality extra virgin olive oil
• 4-6 cloves garlic, thinly sliced
• 1-2 teaspoons red pepper flakes
• Salt and black pepper to taste

Basic Tomato Basil Penne (4 Ingredients)

Basic tomato basil penne is a classic Italian-inspired dish that celebrates simplicity and fresh ingredients. The combination of sweet tomatoes, aromatic basil, and perfectly cooked pasta creates a light yet satisfying meal that can be prepared in minutes.

This four-ingredient recipe strips pasta cooking down to its essentials, making it an ideal choice for busy weeknights or when you need a quick, comforting meal. The minimal ingredient list doesn't compromise on flavor, proving that sometimes the simplest combinations yield the most delicious results.

• 1 pound penne pasta
• 2 cans (14.5 oz each) diced tomatoes
• 1 cup fresh basil leaves
• 1/4 cup extra virgin olive oil

Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente, typically 10-12 minutes. While the pasta cooks, warm the olive oil in a large skillet over medium heat and add the diced tomatoes, cooking until they begin to break down and form a light sauce, about 5-7 minutes.

Once the pasta is cooked, drain it while reserving about 1/2 cup of the pasta water. Add the pasta to the skillet with the tomatoes and toss to combine. Tear the fresh basil leaves and add them to the pasta, stirring gently. If the sauce seems too thick, add a splash of the reserved pasta water to achieve your desired consistency.

For best results, use high-quality extra virgin olive oil and fresh basil, as these ingredients significantly impact the final flavor. Always cook the pasta in well-salted water, and don't rinse it after cooking – the starch helps the sauce cling to the pasta. This dish is best served immediately while the pasta is hot and the basil is fresh, though leftovers can be stored in an airtight container for up to two days.

Buttery Parmesan Noodles (3 Ingredients)

Buttery Parmesan noodles are the ultimate comfort food that combines simplicity with irresistible flavor. This three-ingredient pasta dish proves that sometimes the most basic recipes yield the most satisfying results, making it perfect for busy weeknights or when you need a quick meal.

This recipe transforms ordinary pasta into a creamy, cheesy delight using just butter, Parmesan cheese, and your choice of noodles. The heat from the freshly cooked pasta melts the butter and cheese together, creating a silky sauce that clings to every strand or piece of pasta.

• 8 oz pasta (fettuccine, spaghetti, or your preferred shape)
• 4 tablespoons unsalted butter
• 1/2 cup freshly grated Parmesan cheese
• Salt for pasta water

Bring a large pot of water to a boil and add salt generously. Cook the pasta according to package instructions until al dente. Just before draining, reserve 1/2 cup of the pasta cooking water. Drain the pasta and return it to the pot. Add the butter and stir until completely melted. Sprinkle in the Parmesan cheese and toss vigorously until the cheese melts and combines with the butter to form a smooth sauce. If needed, add small amounts of the reserved pasta water to achieve your desired consistency.

For best results, use freshly grated Parmesan cheese rather than pre-grated varieties, as it melts more smoothly and provides better flavor. The pasta should be served immediately while the sauce is hot and creamy. If the sauce becomes too thick, simply add a splash of the reserved pasta water and toss again to restore its silky texture.

Carbonara the Easy Way (5 Ingredients)

Traditional Italian carbonara is one of the most beloved pasta dishes worldwide, known for its creamy texture achieved without using any actual cream. This simplified version maintains the authentic taste while reducing the ingredient list to just five essential components, making it perfect for busy weeknight dinners.

The key to a perfect carbonara lies in timing and temperature control. When done right, the heat from the freshly cooked pasta combined with reserved pasta water creates a silky sauce from eggs and cheese, while crispy guanciale or pancetta adds a savory depth to every bite.

Ingredients:

• 1 pound spaghetti or rigatoni
• 4 large egg yolks
• 1 cup freshly grated Pecorino Romano cheese
• 8 ounces guanciale or pancetta, diced
• Black pepper, freshly ground

Bring a large pot of salted water to boil and cook pasta according to package instructions until al dente. Meanwhile, in a bowl, whisk together egg yolks and grated cheese until well combined. In a large skillet, cook the diced guanciale over medium heat until crispy and the fat has rendered, about 5-7 minutes. When pasta is ready, reserve 1 cup of pasta water before draining.

Working quickly, add the hot pasta to the skillet with guanciale, tossing to coat in the rendered fat. Remove the skillet from heat and gradually stir in the egg and cheese mixture, adding splashes of reserved pasta water as needed to create a smooth, glossy sauce that coats each strand of pasta. The residual heat will gently cook the eggs without scrambling them. Finish with a generous amount of freshly ground black pepper.

Temperature control is crucial for this dish – if the pasta is too hot when adding the egg mixture, you'll end up with scrambled eggs instead of a creamy sauce. To prevent this, make sure to remove the pan from heat before adding the egg mixture, and stir constantly while combining. Keep extra pasta water handy, as the sauce will continue to thicken as it cools and may need additional liquid to maintain its silky consistency.

15-Minute Garlic Butter Linguine (4 Ingredients)

Garlic butter linguine is a classic comfort dish that combines simple ingredients to create a rich, satisfying meal. The beauty of this recipe lies in its simplicity, requiring only four basic ingredients that most people already have in their kitchen.

This quick pasta dish takes just minutes to prepare and delivers restaurant-quality results. The combination of fragrant garlic and rich butter creates a silky sauce that perfectly coats each strand of linguine, while a touch of parmesan adds a nutty, salty finish.

• 1 pound linguine pasta
• 6 tablespoons butter
• 6 cloves garlic, minced
• 1/2 cup freshly grated parmesan cheese
• Salt and black pepper to taste

Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to brown it.

Once the pasta is cooked, reserve 1 cup of pasta water before draining. Add the drained linguine to the skillet with the garlic butter and toss well to coat. Add the grated parmesan cheese and toss again, adding splashes of reserved pasta water as needed to create a smooth, silky sauce. Season with salt and black pepper to taste.

For best results, use fresh garlic rather than pre-minced varieties, and always use freshly grated parmesan cheese instead of pre-grated options. The starchy pasta water is crucial for achieving the right sauce consistency, so don't forget to reserve some before draining. The dish is best served immediately while the sauce is hot and creamy.

No-Fuss Olive Oil and Herbs Pasta (4 Ingredients)

This simple yet elegant pasta dish proves that sometimes the most basic ingredients create the most satisfying meals. With just four ingredients, you can create a classic Italian-style pasta that lets the pure flavors of good olive oil and fresh herbs shine through.

The key to this recipe's success lies in using high-quality extra virgin olive oil and fresh herbs, as they form the backbone of the dish's flavor profile. While dried herbs can work in a pinch, fresh herbs provide a vibrant, aromatic quality that elevates this simple pasta to new heights.

Ingredients:

• 1 pound (450g) spaghetti or linguine
• 1/2 cup high-quality extra virgin olive oil
• 4 tablespoons fresh mixed herbs (basil, parsley, oregano)
• 4 cloves garlic, thinly sliced
• Salt and black pepper to taste

Bring a large pot of water to a boil and add a generous amount of salt. Cook the pasta according to package instructions until al dente. While the pasta cooks, gently warm the olive oil in a large skillet over medium-low heat and add the sliced garlic, cooking until just fragrant but not browned, about 1-2 minutes. Finely chop the fresh herbs.

Once the pasta is cooked, reserve 1/2 cup of the pasta cooking water before draining. Add the drained pasta to the skillet with the garlic and olive oil, tossing well to coat. Add the fresh herbs and toss again, adding small amounts of the reserved pasta water as needed to create a light sauce. Season generously with salt and freshly ground black pepper.

For best results, serve this pasta immediately while hot, as the simplicity of the dish relies on the warmth of the pasta to help release the fragrant oils from the herbs and garlic. The pasta can be refrigerated for up to 2 days, though the herbs may darken slightly. When reheating, add a small amount of olive oil to refresh the dish.

Quick Brown Butter and Sage Pasta (3 Ingredients)

Brown butter and sage pasta is a classic Italian dish that perfectly demonstrates how simple ingredients can create extraordinary flavors. The nutty aroma of browned butter combined with the earthy, aromatic sage creates a sophisticated sauce that coats each strand of pasta with rich, complex flavors.

This three-ingredient recipe takes less than 15 minutes to prepare, making it perfect for busy weeknights or when you need a quick but impressive meal. The key to success lies in carefully browning the butter until it reaches a golden color and develops a toasted fragrance, while ensuring it doesn't burn.

Ingredients:

• 1 pound pasta (preferably long pasta like spaghetti or fettuccine)
• 8 tablespoons (1 stick) unsalted butter
• 15-20 fresh sage leaves

Start by bringing a large pot of salted water to boil and cook the pasta according to package instructions until al dente. While the pasta cooks, place the butter in a large skillet over medium heat. As the butter melts, it will begin to foam and the color will change from yellow to golden brown, usually taking 3-4 minutes. Add the sage leaves when the butter is almost brown and cook for 30 seconds until they become crisp. Remove the skillet from heat immediately to prevent burning.

Drain the pasta, reserving about 1/2 cup of pasta water. Add the pasta directly to the skillet with the brown butter and sage, tossing well to coat. If needed, add a splash of reserved pasta water to create a silky sauce that clings to the pasta. Season with salt to taste.

For best results, keep a close eye on the butter as it browns – it can quickly go from perfectly toasted to burnt. The butter should smell nutty and look golden brown with small dark flecks at the bottom of the pan. If the butter browns too quickly, lower the heat or temporarily remove the pan from the stove. Fresh sage is strongly preferred over dried sage for this recipe, as it provides better flavor and texture.

Midnight Spaghetti With Garlic and Chili (4 Ingredients)

Midnight spaghetti, also known as spaghetti aglio e olio, is a classic Italian pasta dish that has become a go-to comfort food for late-night cravings. This simple yet flavorful combination of garlic, olive oil, and chili flakes creates a perfect balance of heat and savory notes that can be prepared in minutes.

The beauty of this four-ingredient recipe lies in its simplicity and the quality of ingredients used. While the ingredient list is minimal, the depth of flavor comes from properly toasting the garlic and infusing the oil with the chili flakes, creating an aromatic base that coats each strand of pasta perfectly.

Ingredients:

• 1 pound spaghetti
• 6 cloves garlic, thinly sliced
• 1/2 cup extra virgin olive oil
• 2 teaspoons red chili flakes

Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and chili flakes, cooking until the garlic turns golden brown but not burnt, about 2-3 minutes. Reserve 1 cup of pasta cooking water before draining the pasta.

Add the drained pasta to the skillet with the garlic and chili oil. Toss thoroughly to coat the pasta, adding small amounts of reserved pasta water as needed to create a light sauce. Continue tossing until the pasta is well-coated and the sauce has slightly thickened.

For best results, use high-quality olive oil and fresh garlic, as these ingredients are crucial to the dish's flavor. Watch the garlic carefully while cooking, as it can quickly turn from golden to burnt, which will make the dish bitter. The pasta water is essential for creating the right sauce consistency, so don't skip this step. The dish is best served immediately while hot, with additional chili flakes available for those who prefer extra heat.