Ditalini Pasta Recipe

Sometimes the simplest dishes are the most comforting, and that’s exactly what this Ditalini Pasta Recipe delivers. Tiny, tube-shaped ditalini pasta soaks up a rich tomato and garlic sauce, making every bite flavorful and satisfying. This recipe is quick enough for weeknights but flavorful enough to feel like a homemade, slow-cooked meal.

Perfect for busy families, cozy lunches, or light dinners, this dish can be customized with vegetables, proteins, or even a splash of cream. Topped with freshly grated Parmesan and a sprinkle of herbs, it’s a versatile, small-batch pasta recipe that everyone will love.

Ingredients of Ditalini Pasta Recipe

• 2 cups ditalini pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 small onion, chopped
• 1 can (14 oz) crushed tomatoes
• 3 cups water or chicken broth
• 1 cup frozen chickpeas
• Salt & pepper to taste
• Chopped parsley
• 1 cup parmesan cheese

Recommended Equipment

• Medium or large pot 
• Large skillet or sauté pan 
• Wooden spoon or spatula
• Knife and cutting board

Instructions for the Ditalini Pasta Recipe

Step 1: Bring a pot of salted water to a boil. Add ditalini pasta and cook until just tender, about 8–10 minutes. Drain and set aside.

Step 2: In a skillet, heat olive oil over medium heat. Add garlic and onion, sautéing for 2-3 minutes until soft and fragrant. 

Step 3: Add the salt, tomatoes and pepper. Let cook for 1-2 minutes to allow flavors to combine.

Step 4:Add the water, stir, and let the sauce simmer gently. This helps the sauce thicken slightly and develop depth.

Step 5: Add cooked ditalini pasta and frozen chickpeas to the sauce and stir until evenly coated. Add the parmesan cheese and mix.

Step 6: Plate the pasta and top with your choice of extra cheese, chopped parsley or red pepper flakes. Serve immediately for the best texture.

Storage Tips

Refrigerator: Store leftover pasta in an airtight container for 3–4 days.

Reheating: Warm on the stovetop or microwave. Add a splash of water if the pasta seems dry.

Pro Tips for the best Ditalini Pasta Recipe

1. Slightly undercook the pasta if you plan to simmer in the sauce — it will finish cooking perfectly.
2. Sauté garlic and onions first for deeper flavor.
3. Season gradually and taste as you go.
4. Stir in cream or mascarpone for extra creaminess.
5. Add fresh herbs at the end for a fresh aroma and color.
6. Adjust sauce consistency with a splash of water if too thick, or simmer longer if too thin.
7. Serve immediately — pasta can become mushy if left in the sauce too long.

Nutrition (Per Serving — Approx.)

• Calories: 320 kcal
• Carbohydrates: 48g
• Protein: 8g
• Fat: 10g
• Fiber: 3g
• Sodium: 450mg

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FAQs

Q1: Can I use a different pasta shape?
A: Yes — elbow macaroni, mini shells, or small penne work well.

Q2: Can I make this ditalini pasta recipe ahead of time?
A: Yes — store pasta and sauce separately to prevent the pasta from absorbing all the liquid.

Q3: How do I make the sauce thicker or thinner?
A: Simmer longer to thicken, or add extra water for a thinner, soup-like pasta.

Q4: Can I make it vegetarian or vegan?
A: Yes — use vegetable water and skip the cheese or use vegan alternatives.

Q5: Can I freeze leftovers?
A: Not ideal — freezing can make the pasta mushy. Best to store in the fridge and reheat gently.

Final Thoughts

This Ditalini Pasta Recipe is comforting, versatile, and easy to make. With tender pasta tubes soaking up a flavorful tomato-garlic water, it’s perfect as-is or customized with vegetables, proteins, or cream. Topped with cheese and herbs, it’s a cozy meal that’s simple to prepare and always satisfying.