If you’ve read our about page , you know that pasta by Giada de Laurentiis was pretty much all we ate for a while when we first discovered the joy of cooking. We didn’t quite grasp the concept of portion control yet and our expanding waistlines caused us to reevaluate our choices, but those were some blissful first months. After some reflection we have realize that this was the first recipe we really made as new home-cooks. Giada made this 6-ingredient dish look so easy and stylish on Food Network, so we felt empowered and enticed to give it a go… and it really was easy, beautiful, and full of fresh flavor (and meatless, which makes us happy). The name means “Little Thimbles Quick Quick,” because ditalini (thimble-shaped) pasta is traditionally used and 10 minutes of cook time is all that is required. Fruity olive oil, soft mozzarella, sweet tomatoes and liquorice-y basil combine for a Caprese salad in pasta form.
We see the Italian flag every time we make this dish.
Tips (unsponsored): Be sure to use Roma (or plum) tomatoes as they tend to produce less liquid and resist becoming mushy like a softer variety of tomato might. This recipe calls for 8 large basil leaves. We love the basil and the price we find at Trader Joes and enjoy having a plant around the kitchen.
Have your kids help you tear basil leaves from the plant, pointing out the amazing fragrance. Let them dump ingredients and stir. As you prepare and enjoy this dish with those you love, teach them a few things about some of the ingredients:
- Basil helps to fight-off bad bacteria.
- Tomatoes, eaten fresh, have tons of vitamin C, which helps your skin look good.
- Garlic helps your body have healthy blood flow.
Let’s learn a few things about Italy and it’s people:
- Italy has lots of earthquakes because of where it’s positioned on the earth’s tectonic plates.
- You would never find pineapple on a pizza in Italy.
- There are two states in Italy, called San Marino and the Vatican City.
From: Little Thimbles Sciue Sciue
- 1½ cups (about 6 ounces) ditalini pasta (thimble-shaped pasta) or other small tube-shaped pastas such as elbow macaroni or pennette
- ¼ cup olive oil
- 2 teaspoons minced garlic
- 5 plum tomatoes (about 1 pound), chopped
- 8 ounces cold fresh mozzarella, drained, cut into ½-inch cubes
- 8 large fresh basil leaves, coarsely chopped
- Bring a large saucepan of salted water to a boil. Add the pasta and cook until tender but still firm to the bite, stirring often to prevent the pasta from sticking together, about 8 minutes. Drain.
- Meanwhile, in a heavy large skillet, heat the oil over medium heat. Add the garlic and saute until fragrant, about 1 minute. Add the tomatoes and saute just until heated through, about 2 minutes. Add the cooked pasta. Remove the skillet from the heat. Add the cheese and basil, and toss to coat. Season the pasta, to taste, with salt. Spoon the pasta into small serving bowls and serve immediately.
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