# Ditalini Pasta

Tiny tube pasta in a garlicky tomato broth with cannellini beans — a humble, hearty bowl that comes together in under 30 minutes.

_Dinner · Italian_

Prep: 10 min · Cook: 25 min · Total: 35 min · Yields: 4 servings

## Ingredients

- 3 tbsp olive oil
- 1 medium yellow onion (finely diced)
- 4 cloves garlic (minced)
- 2 tbsp tomato paste
- 1 can crushed tomatoes (28 oz)
- 2 cans cannellini beans (15 oz each, drained and rinsed)
- 4 cups low-sodium chicken broth
- 1 tsp dried oregano
- ½ tsp red pepper flakes
- 1 tsp kosher salt (plus more to taste)
- ½ tsp black pepper
- 1 ½ cups ditalini pasta (dry, about 8 oz)
- 2 tbsp fresh parsley (roughly chopped)
- ½ cup Parmesan cheese (freshly grated, for serving)

## Instructions

1. Heat the 3 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering.
2. Add the 1 medium yellow onion and cook, stirring occasionally, for 5–6 minutes until softened and translucent.
3. Add the 4 cloves garlic and 0.5 tsp red pepper flakes and cook for 1 minute, stirring constantly, until fragrant.
4. Push the aromatics to the side and add the 2 tbsp tomato paste directly to the center of the pot. Cook the paste undisturbed for 90 seconds until it darkens slightly, then stir it into the onion mixture.
5. Pour in the 1 can crushed tomatoes and stir to combine, scraping up any browned bits from the bottom of the pot.
6. Add the 2 cans cannellini beans, 4 cups chicken broth, 1 tsp dried oregano, 1 tsp kosher salt, and 0.5 tsp black pepper. Stir well and bring to a gentle boil over medium-high heat.
7. Add the 1.5 cups ditalini pasta directly to the pot. Stir immediately to prevent clumping, then reduce heat to medium.
8. Cook uncovered for 9–11 minutes, stirring every 2 minutes, until the pasta is al dente and the broth has thickened to a stew-like consistency.
9. Remove from heat and taste for salt, adjusting as needed. The broth will continue to thicken as it sits.
10. Ladle into bowls and finish each with the 2 tbsp fresh parsley and a generous handful of 0.5 cup Parmesan cheese. Drizzle with extra olive oil if desired.

## Tip

> Cook the pasta directly in the broth, not in a separate pot — the starch it releases is what gives the dish its signature thick, silky consistency. If you're making this ahead, cook the pasta separately and add it per bowl; ditalini absorbs liquid aggressively and will turn mushy overnight.

Tags: weeknight, comfort-food, one-pan, vegetarian, 30-minute

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Canonical: https://just-recipes.io/recipes/ditalini-pasta