Unlock the Potential of Divorce Ditalini
Servings: 4 | Prep Time: 10 minutes | Total Time: 45 minutes
Ingredients:
– 8 ounces pancetta, finely chopped
– 4 garlic cloves, thinly sliced
– 2 tablespoons unsalted butter
– 3 oil-packed anchovy fillets, finely chopped
– 1/2 cup chopped sun-dried tomatoes in oil, plus 1/4 cup tomato oil
– 3/4 cup coarsely chopped pitted Castelvetrano olives
– 1 (28-ounce) can crushed tomatoes
– 3 cups low-sodium vegetable or chicken broth
– 1 pound ditalini pasta
– 1 tablespoon white sesame seeds
– 2 teaspoons crushed red pepper flakes
– 1/2 cup crumbled feta cheese, divided
– 4 tablespoons torn fresh basil leaves, divided
– Kosher salt
Directions:
1. Place the pancetta in a large, cold, stainless steel skillet. Cook over medium heat, stirring occasionally, until the fat is rendered and the pancetta is golden brown and crisp, about 15 minutes. Transfer the cooked pancetta to paper towels to drain, and reserve the fat in the skillet.
2. Reduce the heat to low and arrange the sliced garlic in a single layer in the skillet. Cook, stirring frequently, until golden brown, about 2 minutes. Transfer the garlic to paper towels to drain.
3. Increase the heat to medium and melt the butter. Add the anchovies and sun-dried tomatoes, and cook, stirring frequently, until the anchovies start to melt into the butter, about 2 minutes. Then, add the Castelvetrano and Kalamata olives and continue cooking, stirring, until the anchovies are completely dissolved, about 3 minutes more.
4. Add the crushed tomatoes and broth to the skillet and bring to a boil. Stir in the ditalini pasta and return to a boil. Cover and cook, stirring occasionally to prevent sticking, until the pasta is al dente, approximately 12 to 14 minutes. Stir in the cooked pancetta.
5. Meanwhile, in a small saucepan over medium-low heat, heat the sun-dried tomato oil. Add the sesame seeds and red pepper flakes, and cook, stirring frequently, until the seeds are lightly golden, about 5 minutes. Remove from heat and stir in 1/4 cup of feta and 2 tablespoons of basil. Season with salt.
6. Serve the ditalini topped with fried garlic, chili-sesame oil, the remaining 1/4 cup of feta, and 2 tablespoons of basil.
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