Sometimes a dish with the quickness is just what you need. That’s how I feel about this Ditalini (Or Elbows) with Plum Tomatoes. It’s so fresh and can be eaten on its own as a light dinner or lunch or as a side. I add a bit of red pepper flakes for some spice, and top with chopped mozzarella because it’s just so delish.
You could also go with grated parm or plain jane without some cheese.
The prep involves minimal work:
Be sure to top with fresh basil and a drizzle of olive oil, too. You can make this a brothy or as not brothy as you like, with your pasta water. Enjoy!
Quick Ditalini and Plum Tomatoes
Course: PastaCuisine: ItalianDifficulty: Easy4
servings5
minutes15
minutesIngredients
1 1/2 cups ditalini or elbow pasta, uncooked
2 Tbsp. extra virgin olive olive oil, plus more for drizzling
3 garlic cloves, minced
1/4 tsp. crushed red pepper flakes
5 small or 3 large plum tomatoes, chopped
2 Tbsp. fresh basil leaves, shredded
1/4 tsp. salt
1/4 tsp. fresh black pepper
To serve: 8 oz. fresh mozzarella, diced into 1/4-inch cubes
Directions
- Bring a medium pot of salted water to a boil. Add the ditalini and cook about 8-10 minutes or according to your pasta package instructions.
- In a medium pan, heat the olive oil over medium heat. Add the garlic and crushed red pepper flakes. Saute for a minute. Add plum tomatoes and juice. Season with salt and pepper. Cover with lid and simmer for five minutes over low heat.
- Once pasta is cooked, add directly to the pan of simmering tomatoes using a spider ladle or a slotted spoon. Add 1 cup of pasta water, or more if desired. Stir in shredded basil. Season with salt and pepper if desired.
- Remove from heat and serve with a drizzle of olive oil and mozzarella cubes.
