No-Date Ditalini Recipe

Introduction

No-Date Ditalini is a vibrant and flavorful pasta dish packed with savory pancetta, tangy sun-dried tomatoes, and briny olives. This hearty one-pot meal combines bold Mediterranean ingredients for a comforting yet exciting dinner that comes together with ease.

Ingredients

• 8 oz. pancetta, finely chopped
• 4 garlic cloves, thinly sliced
• 2 tbsp. unsalted butter
• 3 oil-packed anchovy fillets, finely chopped
• 1/2 c. chopped sun-dried tomatoes in oil, plus 1/4 cup tomato oil
• 3/4 c. coarsely chopped pitted Castlevetrano olives
• 1 (28-oz.) can crushed tomatoes
• 3 c. low-sodium vegetable or chicken broth
• 1 lb. ditalini
• 1 tbsp. white sesame seeds
• 2 tsp. crushed red pepper flakes
• Kosher salt
• 1/2 c. crumbled feta
• 4 tbsp. torn fresh basil leaves

Instructions

1. Step 1: Place pancetta in a large, cold, stainless steel skillet. Cook over medium heat, stirring occasionally, until fat is rendered and pancetta is golden brown and crisp, about 15 minutes. Using a slotted spoon, transfer to paper towels to drain; reserve fat in skillet.
2. Step 2: Reduce heat to low and arrange sliced garlic in the skillet in a single layer. Cook, stirring frequently, until golden brown, about 2 minutes. Transfer to paper towels to drain.
3. Step 3: Increase heat to medium and melt butter in the skillet. Add anchovies and sun-dried tomatoes and cook, stirring frequently, until anchovies are starting to melt into the butter, about 2 minutes. Add Castlevetrano olives and cook, stirring, until anchovies are completely dissolved, about 3 minutes more.
4. Step 4: Add crushed tomatoes and broth and bring to a boil. Add ditalini and stir to combine. Return to a boil, cover, and cook, stirring occasionally so the pasta doesn’t stick, until pasta is al dente, 12 to 14 minutes. Return pancetta to skillet and stir to incorporate.
5. Step 5: Meanwhile, in a small saucepan over medium-low heat, heat sun-dried tomato oil. Add sesame seeds and red pepper flakes and cook, stirring frequently, until seeds are light golden, about 5 minutes. Remove from heat and season with salt.
6. Step 6: Top the ditalini mixture with fried garlic, crumbled feta, and torn fresh basil leaves. Drizzle with the toasted sesame seed oil and serve immediately.

Tips & Variations

• For a vegetarian version, omit the pancetta and anchovies, and use vegetable broth instead of chicken broth.
• If you prefer less heat, reduce or omit the crushed red pepper flakes.
• Substitute feta with goat cheese or ricotta for a creamier texture.
• Use Kalamata olives if Castlevetrano olives are unavailable; they provide a richer, more robust flavor.
• To make cleanup easier, use a nonstick skillet and stir gently when cooking the pasta directly in the sauce.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, adding a splash of broth or water to loosen the sauce as needed. This dish is best enjoyed fresh for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pasta instead of ditalini?

Yes, small pasta shapes like elbow macaroni, small shells, or orzo work well as substitutes and will cook similarly in the sauce.

Is this dish spicy?

The crushed red pepper flakes add a mild heat, but you can adjust the amount to your preference or omit them entirely for a milder flavor.

No-Date Ditalini Recipe

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★★★★★

4.6 from 129 reviews

This savory No-Date Ditalini recipe is a delightful Italian-inspired pasta dish featuring crispy pancetta, buttery anchovies, sun-dried tomatoes, flavorful olives, and a spicy-sesame topping. The ditalini pasta is cooked directly in a rich tomato broth, creating a comforting, hearty meal enhanced with crumbled feta cheese and fresh basil.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Main Ingredients

• 8 oz. pancetta, finely chopped
• 4 garlic cloves, thinly sliced
• 2 tbsp. unsalted butter
• 3 oil-packed anchovy fillets, finely chopped
• 1/2 cup chopped sun-dried tomatoes in oil, plus 1/4 cup tomato oil
• 3/4 cup coarsely chopped pitted Castlevetrano olives
• 1 (28-oz.) can crushed tomatoes
• 3 cups low-sodium vegetable or chicken broth
• 1 lb. ditalini pasta
• 1 tbsp. white sesame seeds
• 2 tsp. crushed red pepper flakes
• Kosher salt, to taste
• 1/2 cup crumbled feta cheese
• 4 tbsp. torn fresh basil leaves

Instructions

1. Cook Pancetta: Place pancetta in a large, cold, stainless steel skillet. Cook over medium heat, stirring occasionally, until the fat is rendered and pancetta is golden brown and crisp, about 15 minutes. Use a slotted spoon to transfer pancetta to paper towels to drain, reserving the fat in the skillet.
2. Fry Garlic: Reduce heat to low. Arrange sliced garlic in the skillet in a single layer and cook, stirring frequently, until golden brown, about 2 minutes. Transfer garlic to paper towels to drain.
3. Sauté Anchovies and Tomatoes: Increase heat to medium and melt butter in the skillet. Add chopped anchovies and sun-dried tomatoes, cooking while stirring frequently until anchovies begin to melt into the butter, about 2 minutes. Add Castlevetrano olives and continue cooking, stirring, until anchovies are fully dissolved, about 3 more minutes.
4. Simmer Pasta: Stir in crushed tomatoes and broth and bring mixture to a boil. Add ditalini pasta and stir to combine. Return to a boil, cover the skillet, and cook, stirring occasionally to prevent sticking, until pasta is al dente, about 12 to 14 minutes. Stir the reserved crispy pancetta back into the pasta mixture.
5. Prepare Sesame Oil Topping: While pasta cooks, heat sun-dried tomato oil in a small saucepan over medium-low heat. Add sesame seeds and crushed red pepper flakes, cooking and stirring frequently until seeds turn light golden, about 5 minutes. Remove from heat and season with kosher salt to taste.
6. Assemble and Serve: Top the ditalini mixture with the fried garlic slices, crumbled feta cheese, and torn fresh basil leaves. Drizzle the toasted sesame seed oil mixture over the top before serving.

Notes

• Using a stainless steel skillet helps render the pancetta fat evenly and crisply.
• Be careful when frying garlic; it can burn quickly and become bitter.
• Stir the pasta mixture frequently during cooking to prevent sticking and ensure even cooking.
• Adjust red pepper flakes according to your preferred spice level.
• If you prefer, substitute chicken broth with vegetable broth to keep it vegetarian (omit pancetta and anchovies if strictly vegetarian).
• Castlevetrano olives add a mild, buttery flavor; Kalamata olives can be used for a more robust taste.

Keywords: ditalini pasta, pancetta, sun-dried tomatoes, anchovies, Castlevetrano olives, feta cheese, basil, Italian pasta recipe