Three-ingredient pasta recipes you have to try

Some of the best pasta dishes don’t require a pantry full of ingredients or countless hours dedicated to the culinary arts. You can whip up a brilliant dish with just three simple ingredients in no time. We have put together four simple and quick-to-execute recipes to get you going.

Three-ingredient tomato sauce

Spaghetti with tomato sauce, a three-ingredient recipe.

What first course could be more Italian than a dish of spaghetti with tomato sauce? Although it’s very easy to make spaghetti in tomato sauce, this apparently simple recipe contains a few pitfalls, from the choice of tomatoes to the consistency of the sauce. Here are all the steps for preparing the perfect dish of spaghetti with tomato sauce

Cacio e pepe

Cacio e pepe, a three-ingredient pasta recipe.

Cacio e pepe is a quintessential Roman dish and a pasta lover’s dream. This recipe, which translates to ‘cheese and pepper,’ consists of just a few simple ingredients: spaghetti, pecorino Romano cheese, black pepper and pasta water. Learn how to make cacio e pepe like a pro with tips, tricks, and techniques from Riccardo Camanini, one of Italy’s best chefs. With a little guidance, you can enjoy this delicious and satisfying pasta in the comfort of your own home.

Three-ingredient Alfredo

Fettuccine Alfredo, a three-ingredient pasta recipe.

The luscious and velvety texture of Alfredo sauce has earned it a special place in the hearts and palates of creamy pasta lovers. The classic recipe involves a few steps, but the folks at Mashed came up with an easy interpretation with only three ingredients: cream cheese, garlic powder and Parmigiano Reggiano cheese. Give this recipe a try for a quick and delicious meal tonight.

Aglio, olio e peperoncino

Spaghetti aglio olio peperoncino, a three-ingredient pasta recipe.

A classic late-night Roman dish, this simple yet astonishingly tasty recipe requires just a few ingredients: garlic, extra virgin olive oil and chilli pepper. Three types of pasta are allowed: vermicelli, linguine or spaghetti. After cooking the pasta in salted water, sauté garlic and peperoncino in good quality extra virgin olive oil, then toss with the cooked pasta. The addition of spicy red chilli pepper – peperoncino rosso – adds a kick of heat and warmth. And here you have it: a meal that is as delightful as one that takes all day to prepare.

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