Ditalini Pasta
Ditalini pasta is a small, tubular pasta originating from southern Italy. It is known for its ability to absorb sauces and broths, making it ideal for soups, stews, and other hearty Italian dishes. The name "Ditalini" refers to its small, finger-like shape, derived from the Italian word "dita" meaning "finger."
Instructions
- Bring a large pot of water to a boil, adding salt.
- Add Ditalini pasta to the boiling water and cook for 7-8 minutes or until al dente.
- In a pan, heat olive oil and sauté garlic until fragrant.
- Add tomatoes and season with salt, pepper, and herbs. Simmer for 10-15 minutes.
- Drain the pasta, reserving some pasta water.
- Combine the pasta with the sauce, letting it absorb some of the sauce.
- Serve with basil and Parmesan.
Notes
- Ditalini pasta can be used in soups, stews, casseroles, and with various sauces like tomato, creamy Alfredo, or pesto.
- If making a soup, vegetables like carrots, celery, spinach, or kale can be added to the broth.
- Leftovers can be stored in an airtight container for up to 3 days and reheated with added liquid to retain moisture.