Ditalini Pasta Recipe | Simple Italian Comfort Food

13

Ditalini pasta, meaning “little thimbles” in Italian, is a tiny tube-shaped pasta that’s about the size of a grain of rice but hollow in the center.
This versatile, bite-sized pasta originated in Southern Italy and is perfect for soups, pasta salads, and hearty one-pot meals.
Its small shape allows it to cook quickly and absorb flavors beautifully, making it an ideal choice for both rustic family recipes and elegant dinner parties alike.

Why You’ll Love This Ditalini Pasta Recipe

This ditalini pasta recipe combines the comforting qualities of pasta with rich tomato flavors and creamy beans for a dish that’s both satisfying and simple to make. The small pasta shape catches all the savory sauce in its tiny tubes, ensuring flavor in every bite. It’s a budget-friendly meal that can be prepared in just one pot, making it perfect for busy weeknights or lazy weekends. With its roots in traditional Italian cuisine, this dish brings authentic flavors to your table with minimal effort!

Ingredients

For the Base Pasta Dish:

• 2 cups (16 oz) ditalini pasta
• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 carrot, diced small
• 1 celery stalk, diced small
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups chicken or vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1 cup fresh spinach (optional)
• 1/4 cup fresh parsley, chopped
• 1/2 cup grated Parmesan cheese, plus more for serving

Optional Additions:

• 1/2 lb Italian sausage, casings removed
• 1 cup cooked diced pancetta or bacon
• 1 cup frozen peas
• 1/4 cup heavy cream for added richness
• 2 tablespoons tomato paste for deeper flavor

Instructions

Step 1: Prepare the Base

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the diced onion and cook for 3-4 minutes until translucent.
3. Add the garlic, carrot, and celery, cooking for another 2-3 minutes until vegetables begin to soften.
4. If using Italian sausage, add it now and break it up with a wooden spoon, cooking until browned.

Step 2: Build the Flavor

1. Add the diced tomatoes (with their juice) to the pot and stir to combine.
2. Pour in the chicken or vegetable broth.
3. Add the dried oregano, basil, and red pepper flakes if using.
4. Season with salt and pepper to taste.
5. Bring the mixture to a boil, then reduce to a simmer.

Step 3: Cook the Pasta

1. Add the ditalini pasta directly to the simmering liquid.
2. Cook for about 8-10 minutes, stirring occasionally to prevent sticking, until the pasta is al dente.
3. The pasta will absorb much of the liquid as it cooks. If it becomes too thick, add a little more broth or water.

Step 4: Finish the Dish

1. Once the pasta is cooked, add the drained and rinsed cannellini beans.
2. If using spinach, stir it in now and cook just until wilted, about 1 minute.
3. Remove from heat and stir in the chopped parsley and grated Parmesan cheese.
4. If using heavy cream, add it now and stir to combine.
5. Let the dish rest for 2-3 minutes before serving to allow flavors to meld.
6. Serve in bowls with additional Parmesan cheese on top.

Recipe Notes

• Texture Control: For a soupier consistency, add more broth. For a thicker, more stew-like dish, use less liquid or cook a bit longer.
• Make Ahead: This dish can be made in advance and reheated, though you may need to add a splash of water or broth when reheating as the pasta will continue to absorb liquid.
• Protein Options: While perfectly delicious as a vegetarian dish (with vegetable broth), it’s easy to add protein with Italian sausage, pancetta, or even shredded rotisserie chicken.
• Freezing: This dish freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
• Pasta Substitution: If you can’t find ditalini, you can substitute tubettini, orzo, or small shells, though cooking times may vary slightly.

Nutritional Information

• Calories: 380 per serving
• Protein: 16g
• Carbohydrates: 58g
• Fat: 10g
• Fiber: 6g
• Sodium: 480mg

Nutritional values are approximate and may vary based on specific ingredients used and optional additions.

Frequently Asked Questions About Ditalini Pasta

Is ditalini pasta the same as macaroni?

While similar, ditalini pasta is smaller than elbow macaroni. Ditalini are small, short tubes about 1/4 inch long, while macaroni is larger and curved into a ‘C’ shape.

What is traditionally served with ditalini pasta?

Ditalini pasta is traditionally used in Italian soups like Pasta e Fagioli (pasta and beans) and minestrone. It’s also popular in pasta salads and one-pot meals throughout Southern Italy.

How do I prevent ditalini pasta from clumping together?

When cooking ditalini in soups or one-pot dishes like this recipe, frequent stirring is key. If cooking separately, be sure to use plenty of water and stir occasionally, then rinse briefly after draining if using in a cold pasta salad.

Can I make this dish spicier?

Absolutely! Increase the red pepper flakes to your preference, or add a diced fresh chili pepper when sautéing the vegetables at the beginning.

How long will leftovers last in the refrigerator?

Stored in an airtight container, leftovers will stay fresh for 3-4 days in the refrigerator. The pasta may absorb more liquid during storage, so you might need to add a splash of broth when reheating.

Try These Related Pasta Recipes

• Classic Pasta e Fagioli Soup
• Italian Minestrone with Ditalini
• Mediterranean Ditalini Pasta Salad
• Creamy Tomato Ditalini with Spinach
• Ditalini Mac and Cheese

Enjoy this versatile ditalini pasta recipe that brings the comforting flavors of Italian cuisine to your table in just over 30 minutes!
Whether you serve it as a hearty soup, a one-pot meal, or a side dish, this little pasta delivers big flavor in every bite.

Pin Print

Ditalini Pasta Recipe

Rating: 5.0/5

( 1 voted )

Serves: 6 Prep Time: 10 min Cooking Time: 25 min 25 min Nutrition facts: 380 per serving calories 20 grams fat

Ingredients

For the Base Pasta Dish:

• 2 cups (16 oz) ditalini pasta
• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 carrot, diced small
• 1 celery stalk, diced small
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups chicken or vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1 cup fresh spinach (optional)
• 1/4 cup fresh parsley, chopped
• 1/2 cup grated Parmesan cheese, plus more for serving

Optional Additions:

• 1/2 lb Italian sausage, casings removed
• 1 cup cooked diced pancetta or bacon
• 1 cup frozen peas
• 1/4 cup heavy cream for added richness
• 2 tablespoons tomato paste for deeper flavor

Instructions

Step 1: Prepare the Base

1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the diced onion and cook for 3-4 minutes until translucent.
3. Add the garlic, carrot, and celery, cooking for another 2-3 minutes until vegetables begin to soften.
4. If using Italian sausage, add it now and break it up with a wooden spoon, cooking until browned.

Step 2: Build the Flavor

1. Add the diced tomatoes (with their juice) to the pot and stir to combine.
2. Pour in the chicken or vegetable broth.
3. Add the dried oregano, basil, and red pepper flakes if using.
4. Season with salt and pepper to taste.
5. Bring the mixture to a boil, then reduce to a simmer.

Step 3: Cook the Pasta

1. Add the ditalini pasta directly to the simmering liquid.
2. Cook for about 8-10 minutes, stirring occasionally to prevent sticking, until the pasta is al dente.
3. The pasta will absorb much of the liquid as it cooks. If it becomes too thick, add a little more broth or water.

Step 4: Finish the Dish

1. Once the pasta is cooked, add the drained and rinsed cannellini beans.
2. If using spinach, stir it in now and cook just until wilted, about 1 minute.
3. Remove from heat and stir in the chopped parsley and grated Parmesan cheese.
4. If using heavy cream, add it now and stir to combine.
5. Let the dish rest for 2-3 minutes before serving to allow flavors to meld.
6. Serve in bowls with additional Parmesan cheese on top.

Notes

• Texture Control: Add more broth for a soupier consistency. Use less liquid or cook a bit longer for a thicker, more stew-like dish.
• Make Ahead: This dish can be made in advance and reheated, though you may need to add a splash of water or broth as the pasta will continue to absorb liquid.
• Protein Options: While perfectly delicious as a vegetarian dish (with vegetable broth), it's easy to add protein with Italian sausage, pancetta, or even shredded rotisserie chicken.
• Freezing: This dish freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
• Pasta Substitution: If you can't find ditalini, you can substitute tubettini, orzo, or small shells, though cooking times may vary slightly