Looking for the perfect comfort food that's both versatile and satisfying? This ditalini pasta recipe transforms these tiny tube-shaped noodles into a hearty, flavorful dish that'll become a regular in your dinner rotation. Whether you're cooking for a family or meal prepping for the week, this traditional Italian pasta dish delivers incredible taste with minimal effort.
What Makes Ditalini Pasta Recipe Special?
Ditalini, meaning "little thimbles" in Italian, are small, tube-shaped pasta that excel at holding sauce and combining perfectly with other ingredients. This recipe celebrates their unique shape and texture, creating a dish that's beloved in Italian households and perfect for everything from soups to pasta salads.
Jump to:
- What Makes Ditalini Pasta Recipe Special?
- Ingredients
- Instructions
- Hints and Tips
- Dietary Benefits & Serving Suggestions
- Recipe Variations & Substitutions
- Equipment For Ditalini Pasta Recipe
- Storage Instructions
- Top Tip
- FAQ
- HOW DID YOUR DITALINI PASTA RECIPE TURN OUT?
- Related
- Pairing
- Classic Ditalini Pasta Recipe
Ingredients
For the Base Recipe (4-6 servings):
- 1 pound ditalini pasta
- 3 tablespoons extra virgin olive oil
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 cup freshly grated Parmigiano-Reggiano cheese
- Fresh basil leaves, for garnish
- Salt and freshly ground black pepper, to taste
- Red pepper flakes (optional)
Instructions
Preparing the Base
- Heat olive oil in a large pot over medium heat
- Add diced onions, carrots, and celery to the pot
- Sauté the vegetables for 5-7 minutes until the onions become translucent
- Add minced garlic and cook for another minute until fragrant
Creating the Sauce
- Pour in the crushed tomatoes and broth
- Season with salt, pepper, and red pepper flakes if desired
- Bring the mixture to a gentle simmer
- Reduce heat and let it cook for 15-20 minutes, allowing the flavors to meld
Cooking the Pasta
- Bring a large pot of salted water to a boil
- Add ditalini pasta and cook according to package instructions until al dente
- Reserve 1 cup of pasta water before draining
- Drain the pasta but don't rinse
Combining and Finishing
- Add the cooked ditalini to the sauce
- Stir gently to combine, adding reserved pasta water if needed
- Mix in half of the grated Parmigiano-Reggiano
- Cook for an additional 2-3 minutes to allow the pasta to absorb the flavors
Hints and Tips
The key to perfect ditalini pasta lies in the timing. Cook it just until al dente, as it will continue to cook slightly when combined with the hot sauce. For the best texture, avoid overcooking – nobody likes mushy pasta!
Dietary Benefits & Serving Suggestions
This versatile pasta dish can be adapted for various dietary preferences. The recipe provides a good balance of carbohydrates and vegetables, and you can easily increase the protein content by adding beans or meat. Serve it with:
- A crisp green salad
- Crusty Italian bread
- Roasted vegetables
- Grilled chicken or fish
Recipe Variations & Substitutions
Make this ditalini pasta recipe your own with these creative variations:
- Vegetarian: Use vegetable broth and add cannellini beans for protein
- Soup Style: Add more broth to transform it into a hearty pasta soup
- Seafood Version: Add shrimp or clams during the final cooking stage
- Spicy: Increase red pepper flakes and add spicy Italian sausage
Equipment For Ditalini Pasta Recipe
- Large pot for cooking pasta
- Heavy-bottomed pot or Dutch oven for sauce
- Sharp knife for vegetable prep
- Colander
- Wooden spoon or spatula
- Cheese grater
Storage Instructions
Store leftover ditalini pasta in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of water or broth to restore the sauce's consistency. You can freeze portions for up to 3 months, though the texture may change slightly upon thawing.
Top Tip
To prevent your ditalini from clumping together, stir the pasta frequently while cooking and finish it in the sauce rather than rinsing after draining. This allows the sauce to coat each piece of pasta perfectly and helps the flavors integrate better.
FAQ
The closest substitutes for ditalini pasta are tubetti, small elbow macaroni (gomiti), or anelli. These small, tube-shaped pasta varieties have similar cooking properties and can hold sauces in the same way as ditalini, making them perfect alternatives in soups and pasta salads.
Ditalini is a tiny, tube-shaped pasta from the "pastina" (little pasta) family. Each piece is about 8-10mm long with a diameter of 4-5mm. This short pasta variety is traditionally used in Italian soups like pasta e fagioli, but it's also popular in cold pasta salads and casseroles.
Ditalini is pronounced as "dee-tah-LEE-nee" in Italian. The emphasis is placed on the third syllable "LEE." The 'd' is soft, and all vowels are pronounced clearly, following traditional Italian pronunciation rules.
Ditalini literally translates to "little thimbles" in English, derived from the Italian words "ditale" (thimble) and "ini" (little). This name perfectly describes their small, thimble-like shape, which makes them ideal for soups and light pasta dishes.
HOW DID YOUR DITALINI PASTA RECIPE TURN OUT?
How did your Ditalini Pasta Recipe turn out? Ready to savor something new? This recipe is sure to impress with its perfect blend of rich tomato sauce, tender vegetables, and perfectly cooked pasta. If you're a fan of classic Italian comfort food, be sure to try our Pizza Rustica Recipe next – another easy-to-make yet delicious treat!
Did you make this Ditalini Pasta Recipe? We'd love to hear about your experience! Leave a star rating and share your thoughts in the comments.
Did you try any creative twists or use any unique ingredients? Your feedback not only helps others but also contributes to our growing community of home cooks. Don't forget to share a photo of your culinary creation!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Ditalini Pasta Recipe
Classic Ditalini Pasta Recipe
Equipment
- Large pot for cooking pasta
- Heavy-bottomed pot or Dutch oven for sauce
- Sharp knife for vegetable prep
- Colander
- Wooden spoon or spatula
- Cheese grater
Ingredients
the Pasta
- 1 pound ditalini pasta
- 3 tablespoons extra virgin olive oil
- 1 medium onion finely diced
- 4 cloves garlic minced
- 2 carrots diced
- 2 celery stalks diced
- 1 can 28 oz crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 cup freshly grated Parmigiano-Reggiano cheese
- Fresh basil leaves for garnish
- Salt and freshly ground black pepper to taste
the Garlic Bread
- 1 French baguette sliced
- 4 tablespoons butter softened
- 2 cloves garlic minced
- 1 tablespoon dried Italian herbs
- 2 tablespoons grated Parmesan cheese
Instructions
- Bring a large pot of salted water to boil. Cook ditalini according to package instructions until al dente.
- Meanwhile, in a large saucepan, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté until softened (5-7 minutes).
- Add minced garlic, cook for 1 minute until fragrant.
- Pour in crushed tomatoes and broth. Season with salt, pepper, and red pepper flakes if desired.
- Simmer sauce for 10-12 minutes until slightly thickened.
- Drain pasta, reserving 1 cup of pasta water.
- Add pasta to sauce, stir to combine. Add Parmigiano-Reggiano cheese and stir until creamy.
- If needed, add reserved pasta water to reach desired consistency.
Notes
- Keep pasta al dente as it will continue to cook slightly in the hot sauce
- For a vegetarian version, use vegetable broth instead of chicken broth
- Can be made ahead - sauce tastes even better the next day
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