Ditalini alla Trapanese with Passata Butter Emulsion & Aged Balsamic

Ditalini tossed in a velvety tomato butter sauce, spiked with almondy pesto and topped with crunchy toasted breadcrumbs, ricotta salata, and aged balsamic. It's Sicily in a bowl-fast, rich, and wildly satisfying.

Why You'll Love Ditalini alla Trapanese with Passata Butter Emulsion & Aged Balsamic

It's bright, creamy, and deeply savory-bringing the flavor of Sicily straight to your plate. Plus, it's a 30-minute stunner that looks and tastes way fancier than it is.

Tips and Tricks

• Toast breadcrumbs low and slow for max flavor without burning.
• Cube and chill your butter ahead-it emulsifies better cold.
• Use a microplane for the ricotta salata to get a light, snowy texture.

Variations

• Swap ricotta salata for shaved Parm or pecorino.
• Add blistered cherry tomatoes for a pop of brightness.
• Try fregola or small shells instead of ditalini.

Substitutions

• No passata? Use strained San Marzano tomatoes.
• Breadcrumbs too much? Toasted pine nuts work too.
• Butter-free? Try emulsifying with olive oil only (though you'll miss the silk).

Best served with

• A crisp glass of Sicilian white wine
• Marinated zucchini or eggplant
• A bitter greens salad with lemon vinaigrette
• Grilled bread rubbed with garlic

How to Store Leftovers

• Transfer any leftovers to an airtight container and refrigerate for up to 2 days. Reheat gently with a splash of water or olive oil to revive the sauce-avoid microwaving at full blast so the emulsion stays intact.

Common Questions

Ditalini alla Trapanese with Passata Butter Emulsion & Aged Balsamic

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A velvety tomato-butter emulsion wraps each ditalini in glossy richness, layered with almondy pesto, crispy breadcrumbs, and aged balsamic for a dish that hits every note.

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Prep Time 25 minutes mins

Total Time 30 minutes mins

Course: Dinner, Main Course

Cuisine: Italian, Sicilian

Calories: 1425

Ingredients Equipment Method Nutrition

Ingredients

  

Passata Butter Emulsion

• 1 cup Bona Furtuna passata
• 2 tablespoon unsalted butter cold and cubed
• 1 clove garlic smashed
• 1 tablespoon olive oil

Toasted Sicilian Breadcrumbs (Muddica Atturrata)

• ¼ cup fresh breadcrumbs
• 1 tablespoon olive oil
• ¼ teaspoon salt

To Finish

• 1 ¼ cups ditalini pasta
• 5 oz Bona Furtuna Wild Fennel & Almond Pesto
• 1 tablespoon aged balsamic vinegar
• 2 tablespoon ricotta salata finely grated
• 1 tablespoon extra virgin olive oil
• Fresh basil for garnish
• Freshly cracked black pepper

Equipment

• Saucepan
• Nonstick skillet

Method

 

Passata Butter Emulsion

1. In a saucepan over low heat, warm olive oil and add the smashed garlic. Sauté until fragrant, about 1-2 minutes.
2. Add passata and reduce for 5 minutes.
3. Remove from heat and whisk in cold butter cubes one at a time to emulsify. Discard garlic. Keep warm.

Toasted Breadcrumbs (Muddica Atturrata)

1. In a small pan, heat olive oil over medium-low.
2. Add breadcrumbs and salt, toasting until golden and fragrant (about 3 minutes). Set aside.

Cook the Pasta

1. Boil ditalini in salted water until just al dente.
2. Reserve ½ cup pasta water, then drain.

Assemble

1. Toss ditalini with the passata butter emulsion in a pan over low heat. Add pasta water as needed.
2. Fold in Wild Fennel & Almond Pesto until glossy and combined.

To Finish

1. Plate the pasta. Drizzle with aged balsamic and extra virgin olive oil.
2. Top with breadcrumbs, ricotta salata, fresh basil, and cracked pepper.

Nutrition

Calories: 1425kcalCarbohydrates: 161gProtein: 32gFat: 72gSaturated Fat: 23gPolyunsaturated Fat: 7gMonounsaturated Fat: 38gTrans Fat: 1gCholesterol: 77mgSodium: 133mgPotassium: 555mgFiber: 7gSugar: 8gVitamin A: 835IUVitamin C: 1mgCalcium: 125mgIron: 3mg

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