Ditalini Pasta Recipe
A hearty, family-friendly meal featuring bite-sized ditalini pasta, robust tomatoes, and aromatic seasonings. This ditalini pasta recipe is a comforting classic that pairs seamlessly with salads, bread, or a sprinkle of cheese.
Equipment
- Large Pot or Dutch Oven
- Skillet or Saucepan
- Strainer/Colander
- Wooden Spoon or Spatula
- Airtight Containers for Storage
Ingredients
- 1 pound ditalini pasta
- 2 tablespoons olive oil
- 1 small onion chopped
- 2 –3 cloves garlic minced
- 1 can 14–15 ounces diced tomatoes
- 2 cups low-sodium chicken broth or vegetable broth
- 1 teaspoon dried Italian seasoning
- Salt & pepper to taste
Optional: Grated Parmesan cheese, cooked chicken, spinach, fresh herbs
Instructions
- Boil the Pasta: Cook ditalini in salted, boiling water according to package directions (7–9 minutes). Drain and set aside.
- Sauté Aromatics: In a skillet over medium heat, warm olive oil. Add onion and cook until soft, then stir in garlic for about a minute.
- Build the Sauce: Add diced tomatoes (with juices) and chicken (or vegetable) broth. Stir in dried Italian seasoning, salt, and pepper. Simmer for 10 minutes.
- Combine & Serve: Gently fold cooked pasta into the sauce. Adjust seasonings. Top with cheese or fresh herbs if desired.
Notes
- If you plan to add chicken, make sure it’s fully cooked to a safe internal temperature of 165°F, as recommended by the USDA.