Don’t miss today’s recipe! A simple yet surprising main dish. These are my flavorful homemade ditaloni. I know you’re thinking this pasta shape is rather unusual for a dry first course. Know that even in my home, ditaloni are automatically associated with a soup or a stew. Yet here they are perfect as they were when I cooked them with leeks and speck. In this recipe, they cook together with chopped green beans, gather the sauce perfectly, and… always surprise. The result is a flavorful main dish that encapsulates all the scents and flavors of the Mediterranean. To complete, golden breadcrumbs pan-fried with fresh basil to sprinkle over the pasta for a crunchy and rustic touch that makes the difference. So… try them and let me know if you also feel like having seconds!
Other small pasta recipes you might be interested in:
- Difficulty: Easy
- Cost: Economic
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Flavorful Homemade Ditaloni
- 12.3 oz ditaloni rigati
- 5.3 oz green beans
- 1 shallot
- 1 tbsp capers (salted or pickled)
- 2 anchovy fillets in oil
- 2.1 oz green olives (pitted)
- 1.4 oz white bread (weighed without crust)
- 1 clove garlic
- 2 leaves basil
- 1 sprig parsley
- dried red chili
- extra virgin olive oil
- salt
Tools
- 1 Food processor
- 1 Pan
- 1 Pot
- 1 Skillet
- 1 Colander
Preparation of Flavorful Homemade Ditaloni
Trim the green beans, wash them, and cut them into small pieces. Set aside.
Remove the crust from the slices of bread, cut them into pieces, and put them in a food processor with half a clove of garlic (with the inner core removed) and two basil leaves. Chop everything coarsely.
In a small skillet, heat a drizzle of oil and toast the aromatic blend until it is golden and crunchy. Then turn off the heat, remove it from the pan to prevent burning, and set aside.
In the same food processor, put the green olives, rinsed capers patted dry with kitchen paper, anchovy fillets, and the remaining clove of garlic and chop coarsely.
In a pan, heat a few tablespoons of oil and sauté the finely chopped shallot and chili pepper. You can adjust the amount of this to taste depending on personal preference. Let it sizzle for a moment, then add the olive mix and let it flavor for a couple of minutes over medium-low heat.
Meanwhile, bring a pot of salted water to boil. When boiling, add the ditaloni together with the green beans.
Cook them until al dente, then drain and transfer them to the pan with the sauce. Mix carefully to combine all the ingredients well, adjust for salt (if necessary), and season with chopped parsley.
Distribute the flavorful homemade ditaloni onto individual plates, sprinkling them with the crunchy breadcrumb mixture. Serve immediately, piping hot. Enjoy! Paola
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