Easy Ditalini Pasta Recipe You’ll Crave Again
This ditalini pasta recipe features tender, tube-shaped pasta coated in a rich, garlicky tomato sauce with a finish of melted Parmesan and fresh basil. It’s cozy, flavorful, and perfect for quick weeknight dinners or next-day leftovers.
Equipment
- Large pot
- Slotted spoon or colander
- Large skillet or sauté pan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Chef’s knife and cutting board
Ingredients
- 12 oz ditalini pasta
- 2 tbsp olive oil
- 3 cloves garlic minced
- ¼ tsp crushed red pepper flakes
- 1 tbsp tomato paste
- 1 14 oz can diced tomatoes (with juices)
- 1 cup vegetable broth
- 1 tsp Italian seasoning
- ½ tsp fine sea salt
- ¼ tsp ground black pepper
- ½ cup grated Parmesan cheese plus extra for serving
- ¼ cup fresh basil chopped
Optional Add‑Ins:
- 1 cup shredded rotisserie chicken
- 1 cup chopped spinach or kale
- 1 cup canned white beans drained and rinsed
Instructions
- Boil salted water and cook ditalini 1 minute less than package instructions. Drain and set aside.
- In a skillet, heat olive oil over medium. Sauté garlic and red pepper flakes for 30 seconds.
- Stir in tomato paste and cook 1 minute, letting it darken.
- Add diced tomatoes, broth, seasoning, salt, and pepper. Simmer 5 minutes.
- Add cooked pasta to the sauce; stir and let simmer for 1–2 minutes.
- Remove from heat, stir in Parmesan, then fold in fresh basil.
- Serve hot with extra cheese and your favorite side dish.
Notes
For best results, cook the pasta just shy of al dente so it can finish in the sauce. Use vegetarian Parmesan if needed for dietary preferences.