Description
Whether you’re preparing a dinner party or a cozy family meal, this ditalini pasta dish strikes the perfect balance between sophistication and comfort!
Ingredients
Scale
For the Pasta:
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- 1 pound ditalini pasta
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- 2 tablespoons extra virgin olive oil
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- 1 medium yellow onion, finely diced
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- 4 cloves garlic, minced
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- 1 cup sun-dried tomatoes in oil, chopped
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- 2 cups cherry tomatoes, halved
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- 1 cup mascarpone cheese
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- 1 cup heavy cream
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- 1 cup freshly grated Parmigiano-Reggiano
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- 2 tablespoons fresh basil, chiffonade
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- 1 tablespoon fresh thyme leaves
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- 1 tablespoon fresh rosemary, finely chopped
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- 1/2 cup pasta cooking water (reserved)
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- Salt and freshly ground black pepper to taste
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- Red pepper flakes for heat (optional)
Instructions
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- Bring a large pot of generously salted water to a boil. Add ditalini pasta and cook until al dente according to package instructions, usually 8-10 minutes.
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- While the pasta cooks, heat olive oil in a large sauté pan over medium heat. Add diced onion and cook until translucent, about 5 minutes.
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- Add minced garlic and cook for another minute until fragrant. Add sun-dried tomatoes and cherry tomatoes, cooking until the cherry tomatoes begin to break down, about 5 minutes.
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- Reduce heat to medium-low and add mascarpone cheese and heavy cream, stirring until smooth and well combined.
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- Before draining the pasta, reserve 1/2 cup of cooking water. Drain the ditalini and add it directly to the sauce.
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- Add the Parmigiano-Reggiano and fresh herbs, stirring to combine. If needed, add reserved pasta water gradually to achieve desired consistency.
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- Season with salt, pepper, and optional red pepper flakes to taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Boiling
- Cuisine: Italian
Nutrition
- Calories: 475
- Sugar: 6g
- Sodium: 185 mg
- Fat: 24g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 0 mg