Description
This classic ditalini pasta recipe features tender little tube-shaped noodles tossed in a rich, flavorful tomato sauce with garlic, fresh herbs, and Parmesan cheese. Ready in just 25 minutes, it’s comfort food at its finest—perfect for busy weeknights or cozy family dinners.
Ingredients
Scale
- 1 pound ditalini pasta
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes (preferably San Marzano)
- 1 cup chicken or vegetable broth
- 1 teaspoon dried Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- ¼ cup fresh basil, chopped
- ½ cup freshly grated Parmesan cheese, plus more for serving
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add ditalini pasta and cook for 8-9 minutes, or 1-2 minutes less than package directions for al dente. Reserve 1 cup of pasta water, then drain.
- Sauté the garlic: While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 60 seconds, stirring constantly, until fragrant but not browned.
- Make the sauce: Add crushed tomatoes, broth, Italian seasoning, and red pepper flakes (if using). Season with salt and pepper. Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until sauce thickens slightly.
- Combine pasta and sauce: Add the drained ditalini to the skillet with the sauce. Toss well over medium-low heat for 1-2 minutes, allowing the pasta to absorb the sauce. Add reserved pasta water, a few tablespoons at a time, if needed to reach desired consistency.
- Finish and serve: Remove from heat and stir in fresh basil and Parmesan cheese. Taste and adjust seasoning as needed. Serve immediately, garnished with additional Parmesan and fresh parsley.
Notes
- Pasta substitutions: If you can’t find ditalini, use small shells, tubettini, elbow macaroni, or orzo.
- Make it heartier: Add cooked Italian sausage, chicken, white beans, or chickpeas for extra protein.
- Fresh tomatoes: Use 2 pounds fresh tomatoes (peeled and crushed) when in season for a brighter flavor.
- Creamier version: Stir in ¼ cup heavy cream or a few tablespoons of ricotta cheese before serving.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat with a splash of broth or water.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Pasta
- Method: Stovetop, Boiling
- Cuisine: Italian, Italian-American
Nutrition
- Serving Size: 1⅓ cups (approximately 280g)
- Calories: 385 kcal
- Sugar: 5g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 8mg
Keywords: ditalini pasta, easy pasta recipe, Italian pasta, quick dinner, weeknight meal, tomato pasta sauce, small pasta shapes, comfort food, 30-minute meal, family-friendly pasta, ditalini recipe, pasta with tomato sauce, Italian comfort food