Ditalini Pasta, Peas & Tomatoes Recipe

This Ditalini Pasta, Peas & Tomatoes Recipe I had often as a child. Growing up Catholic and Italian, a meatless dish was a must on Fridays. This was one of those dishes.

Adding lots of black pepper to this dish makes it even that much more delicious even though I’m not a fan of spicy foods. For some reason, the extra black pepper in this dish just adds the right amount of zing to it.

I do have a hard time finding whole wheat Ditalini pasta, so I usually end up buying a whole wheat macaroni, the closest thing to Ditalini. The different kinds of pasta and their shapes and textures surely change how the pasta meets with the taste sensation.

If you are looking for easy and simple and quick to put together, this dish is just that. It only contains four ingredients in addition to water, salt & pepper. All you do is saute the onion, add water to a pot, add a can of tomatoes and peas, and finally, the pasta. It couldn’t be any easier. Makes a great meatless meal.


Ditalini Pasta, Peas & Tomatoes Recipe


  • 8 cups water and vegetable broth
  • 1 medium onion, cut up
  • 1 (28-ounce) can diced tomatoes, drained
  • 1 package frozen peas
  • 1 pound Ditalini Pasta
  • Sea salt and lots of freshly ground pepper


  • Saute onion in a bit of water for about 5 minutes. Fill Dutch oven with water and vegetable broth. Add onion and drained tomatoes. Let come to boil, then simmer for about 30 minutes. Add frozen peas. Add pasta and cook until done. Season with sea salt and lots of freshly ground pepper. The pepper makes this dish