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Ditalini Pasta Recipe

A comforting, hearty dish that transforms tiny tube-shaped ditalini noodles into something truly special. This versatile pasta works beautifully with a simple garlic tomato sauce that comes together in under 30 minutes, perfect for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound ditalini pasta
  • 3 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 can 28 ounces crushed tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon salt plus more for pasta water
  • 1/2 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese plus more for serving
  • 2 tablespoons fresh parsley chopped
  • 1/4 cup reserved pasta water

Equipment

  • Large pot for boiling pasta (at least 6 quarts)
  • Large skillet or saute pan (12-inch)
  • Colander for draining
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Garlic press or sharp knife
  • Cheese grater

Method
 

  1. Fill your large pot with water and bring it to a rolling boil over high heat. Add a generous tablespoon of salt to the water once it's boiling.
  2. Add the ditalini pasta to the boiling water and stir immediately to prevent sticking. Cook for 8 to 10 minutes, or according to package directions, until al dente. Before draining, scoop out and reserve 1/4 cup of the starchy pasta water.
  3. While the pasta cooks, heat the olive oil in your large skillet over medium heat. Add the minced garlic and cook for 60 to 90 seconds, stirring constantly, until fragrant and just barely golden.
  4. Pour the crushed tomatoes into the skillet with the garlic. Add the dried basil, oregano, red pepper flakes, salt, and black pepper. Stir everything together and let it simmer for 8 to 10 minutes while the pasta finishes cooking.
  5. Once the pasta reaches al dente, drain it in your colander. Give it a gentle shake to remove excess water, but don't rinse it.
  6. Add the drained ditalini directly to the skillet with the tomato sauce. Toss everything together over low heat for 1 to 2 minutes. If the mixture seems dry, add some of the reserved pasta water a tablespoon at a time.
  7. Remove the skillet from the heat and stir in the grated Parmesan cheese. Stir vigorously to create a smooth, glossy coating on every piece of pasta.
  8. Sprinkle the fresh parsley over the pasta and give it one final toss. Taste and adjust the seasoning with more salt or pepper if needed. Serve immediately in warm bowls with extra Parmesan cheese on the side.

Notes

Always reserve some pasta water before draining - the starchy liquid helps adjust sauce consistency and helps it stick to the pasta. For best results, use good quality canned tomatoes and grate your own Parmesan cheese instead of buying pre-grated. The pasta can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.