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Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
45 mins
Cal/Serv:
1168
As the original home of all things “Marry Me,” we thought it was about time we created a recipe for one of life’s other milestones—divorce. Divorce ditalini is exactly the garlicky, soul-warming, one-pan meal that such a monumental life event calls for. It’s got sun-dried tomatoes, basil, and garlic, just like our Marry Me pasta, but with the addition of olives, chopped anchovies, chiles, and crumbled feta. The combination packs a flavor punch that will make you feel completely alive. Plus, you finally get to eat all the funky, fun flavors your ex probably hated.
This recipe makes four servings, but that’s really only because it’s delicious and you’re gonna want leftovers. It’s also the perfect amount for sharing (alongside a bottle or two of wine) with a few friends as you celebrate your new lease on life.
If you have any leftovers, store in the refrigerator in an airtight container for up to 4 days.
Did you try making this? Let us know how it went in the comments!
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Ingredients
- 8 oz.
pancetta, finely chopped
- 4
garlic cloves, thinly sliced
- 2 Tbsp.
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 Castlevetrano olives
- 1
(28-oz.) can crushed tomatoes
- 3 cups
low-sodium vegetable or chicken broth
- 1 lb.
ditalini
- 1 Tbsp.
white sesame seeds
- 2 tsp.
crushed red pepper flakes
- 1/2 cup
crumbled feta, divided
- 4 Tbsp.
torn fresh basil leaves, divided
Kosher salt
Directions
- Step 1Place 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.
- Step 2Reduce 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.
- Step 3Increase 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.
- Step 4Add 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.
- Step 5Meanwhile, 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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