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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.

Ingredients

Scale

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

Find it online: https://frommamamaya.com/no-date-ditalini-recipe/