Ready To Move On? Let Divorce Ditalini Do The Talking
Yields: 4 servings
Prep Time: 10 mins
Total Time: 45 mins
Ingredients
8 oz.
pancetta, finely chopped
4
garlic cloves, thinly sliced
2 tbsp.
unsalted butter
3
oil-packed anchovy fillets, finely chopped
1/2 c.
chopped sun-dried tomatoes in oil, plus 1/4 cup tomato oil
3/4 c.
coarsely chopped pitted Castlevetrano olives
1
(28-oz.) can crushed tomatoes
3 c.
low-sodium vegetable or chicken broth
1 lb.
ditalini
1 tbsp.
white sesame seeds
2 tsp.
crushed red pepper flakes
1/2 c.
crumbled feta, divided
4 tbsp.
torn fresh basil leaves, divided
Kosher salt
Directions
Place pancetta in a large, cold, stainless steel skillet. Cook over medium heat, stirring occasionally, until fat is rendered and pancetta is golden brown and crisp, about 15 minutes. Using a slotted spoon, transfer to paper towels to drain; reserve fat in skillet.
Reduce heat to low and arrange sliced garlic in skillet in a single layer. Cook, stirring frequently, until golden brown, about 2 minutes. Transfer to paper towels to drain.
Increase heat to medium and melt butter. Add anchovies and sun-dried tomatoes and cook, stirring frequently, until anchovies are starting to melt into butter, about 2 minutes. Add Castlevetrano and Kalamata olives and cook, stirring, until anchovies are completely dissolved, about 3 minutes more.
Add crushed tomatoes and broth and bring to a boil. Add ditalini and stir to combine. Return to a boil, cover, and cook, stirring occasionally so pasta doesn’t stick, until pasta is al dente, 12 to 14 minutes. Return pancetta to skillet and stir to incorporate. Meanwhile, in a small saucepan over medium-low heat, heat sun-dried tomato oil. Add sesame seeds and red pepper flakes and cook, stirring frequently, until seeds are light golden, about 5 minutes. Remove from heat. Stir in 1/4 cup feta and 2 Tbsp. basil; season with salt. Top with fried garlic, chili-sesame oil., and remaining 1/4 cup feta and 2 Tbsp. basil.
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