Simple Ditalini Pasta with Vegetables
A comforting, brothy pasta made with small pasta, tender vegetables, and tomato stock.
Servings :4 people
Equipment
- Large pot
- Wooden spoon
Ingredients
- 2 tablespoons olive oil
- 1 onion finely chopped
- 2 carrots diced
- 1 potato peeled and diced small
- 1 cup frozen peas
- 2 cloves garlic minced
- 1 teaspoon paprika optional
- Salt and black pepper to taste
- 1½ cups crushed tomatoes or tomato passata
- 4 cups vegetable stock or water + stock cube
- 250 g ditalini or small tube pasta
- Chili flakes optional
- Extra olive oil for finishing
To serve
- Crusty bread or focaccia
- Grated Parmesan or pecorino (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and cook until soft and translucent.
- Stir in carrots and potato. Cook for 5–7 minutes, stirring occasionally.
- Add garlic, paprika, salt and pepper. Stir briefly until fragrant.
- Pour in crushed tomatoes and stock. Bring to a gentle simmer.
- Add pasta directly to the pot and cook, stirring often, until tender and brothy.
- Stir in peas during the last 3–4 minutes of cooking.
- Adjust seasoning, add chili flakes if using, and finish with a drizzle of olive oil.
- Serve hot with bread for scooping.
Notes
- Adjust liquid as needed
- Best served with crusty bread
Nutrition
Serving: 1servingCalories: 420kcalCarbohydrates: 76gProtein: 13gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1117mgPotassium: 844mgFiber: 7gSugar: 11gVitamin A: 9155IUVitamin C: 29mgCalcium: 79mgIron: 3mg
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