Ditalini Pasta with Tomato Sauce
Ditalini pasta is small, tube-shaped, and incredibly versatile. This simple recipe combines it with a rich, flavorful tomato sauce for a quick and comforting meal.
Equipment
- Large Pot
- Skillet
Ingredients
- 1 cup Ditalini pasta
- 1 tbsp Olive oil
- 2 cloves Garlic, minced
- 1 can Diced tomatoes (14.5 oz)
- ½ cup Vegetable or chicken broth
- 1 tsp Dried oregano
- to taste Salt
- to taste Pepper
- optional Fresh basil or parsley
- optional Grated Parmesan cheese
Instructions
- Start by bringing a large pot of salted water to a boil. Add the ditalini pasta and cook according to package instructions for 8-10 minutes until al dente. Drain the pasta and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Add the diced tomatoes and vegetable broth to the skillet, stirring well to combine. Let it simmer for 5-7 minutes, allowing the sauce to thicken.
- Season with dried oregano, salt, and pepper. Stir and let the flavors meld together.
- Mix the cooked ditalini pasta into the skillet, tossing everything together so the pasta is evenly coated in the sauce.
- Remove from heat. Optionally, garnish with fresh basil or parsley and a generous sprinkle of grated Parmesan cheese.
Notes
This recipe is very versatile. You can add extra vegetables like spinach or zucchini for more flavor and texture. Leftovers can be stored in the fridge for 2-3 days.